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Lolly Waffle maker 6 bar French sausage machine Electric hot dog bread

2 were available / new
R1,449.00 auction closed
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Free collection from Crown Mines, Johannesburg
The seller allows collection for this item and will be in contact with the full collection address once the order is ready. Ready for collection by Wednesday, 15 May.
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The seller has indicated that they will usually have this item ready to ship within 3 business days. Shipping time depends on your delivery address. The most accurate delivery time will be calculated at checkout, but in general, the following shipping times apply:
 
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Product information

Condition:
New
Location:
South Africa
Customer ratings:
Product code:
crispy machine
Bob Shop ID:
118843840

 

 

Lolly Waffle maker  6 bar

 

French sausage machine

Electric hot dog bread

 

       

 

recipe...........

Materials:  in powder (or high powder) 1kg , milk 200g  , light cream7g  , sugar 130g  , eggs, months  , soda 2kg  , baking powder 4G  , salt4G  , butter 40kg, , water 0.9kg

Production method:
1.40 grams of milk was heated to 30 ° to melt into the yeast for 15 minutes, all materials (except the butter) into the mixer, and finally add the yeast mixture, 
stirred for 40 minutes after adding the butter to soften, and then stirred for 10 minutes, base fermentation to 2 times as large (about 1 hour) 
2. put stoves heated to 178 degrees Celsius, the stoves painted yellow butter or salad. 
3. The deployment of a good squeeze put the right amount of raw materials to the template lower groove, put a good string of hot dogs with a bamboo stick, go down to squeeze into the appropriate slurry, the upper mold cover, the time is set to 3-5 min (specific time based effects settings made). 
4 When the timer rang, the upper mold opened, the fragrant incense delicious baked pastries.

 

 

no collection

payment must be made with in 48 hours .....................................................

Customer ratings: 1 ratings

One of the Best Sellers on BOB!!! Fast delivery and good communication!! Thanks.
06 Nov 2013