[Canadian wild Arctic shrimp] Arctic shrimp salad bag

[Canadian wild Arctic shrimp] Arctic shrimp salad bag

Introduction:

"Canada's wild Arctic shrimp live in the cold, pure North Atlantic and Arctic waters of Canada, where there is little pollution from the sparsely populated, far away from the hustle and bustle. That is to say, do not eat human fireworks, pure, do not look at the tiny Arctic shrimp, we should know that the essence is concentrated. Fortunately, I was selected by "gourmet world" to try this "wild Arctic shrimp in Canada". I gave full play to the weight of one kilo. This salad bag is the third dish I made. Is it great

Production steps:

Step 1: Wild Arctic shrimp in Canada

Step 2: natural thawing of wild Canadian Arctic shrimp, thousand island sauce, corn

Step 3: thresh the corn, remove the head and shell of the shrimp, and then slice them. Dry them in the oven or fry them in the pan. Cut the green onion into flowers

Step 4: put all the main ingredients except butter into the toaster

Step 5: stir well and add butter

Step 6: stir the dough to the expansion stage

Step 7: fermentation 2.5 times

Step 8: take out the dough and exhaust

Step 9: divide into two equal parts and relax for 20 minutes

Step 10: take a dough and trim out a rectangular patch

Step 11: spread the dough in the baking pan and make some small holes

Step 12: spread thousand island sauce on the dough

Step 13: Sprinkle with shrimps and corns, then squeeze some thousand island sauce on top

Step 14: put another patch over it

Step 15: after 1.5 times of fermentation, make some small holes in the upper dough

Step 16: coat with egg and sprinkle with scallion

Step 17: bake at 180 degrees for 20 minutes

Step 18: put it out of the oven to cool and cut it into pieces

Materials required:

Soup: right amount

High flour: 220g

Low powder: 30g

Egg: 50g

Water: 50g

Milk powder: 2 tbsp

Yeast: 4 g

Sugar: 25g

Salt: 2G

Butter: 28g

Wild Arctic shrimp in Canada: moderate

Thousand island sauce: right amount

Corn: moderate

Note: cook 25g high flour and 100g water together into a paste. Refrigerate for one hour before using

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original