Vegetable salad bread
By VicentaLakin
Vegetable bread, which is simple, can be matched with the preferred “fall”. Meat, fruit, jam, play。
Recipe Recommendations
- salty and fresh
- baking
- three-quarters of an hour
- simple
Steps for Vegetable salad bread
1
Flour is mixed with salt, yeast with water, sugar, and evenly mixed。
2
Shave your face. It's not very resilient. Hand-painting, online. There's video references。
3
At this point, the vegetable oil can be added, and it can continue to rub, evenly. It is said that it is difficult to start with gas。
4
The noodles are in a warm, wet, closed environment, fermented。
5
It's about twice as big and press the back hole without turning back。
6
It's about one or two millimeters thick。
7
Cutting into squares 10 cm long
8
Turn the diamonds around, cut them on the edge, but do not cut the top。
9
OPEN THE SLICED FACE LIKE THIS, OR YOU CAN CUT IT LIKE THIS。
10
The edge will be cut and folded in the opposite direction, i.e. in a diamond form. Put it aside, cover it up, ferment it again。
11
Vegetable cuttin, extra sauce, even mix, spare. The sauce will be added before the oven, or there will be more soup
12
The fermented bread is ploughed with a fork in the middle, and the gas generated by the fermentation is drained and too high during the roast。
13
Add vegetables to the sauce, mix them, code them into the bread。
14
It's too colory for vegetables. Don't dry it。
15
160 degrees, pre-heat, mid-level, 20 minutes. There will be a back-to-back alignment of the grill. Get out and brush the egg fluid。Vegetable salad bread Make Tips
1. My oven is small and the temperature runs high, so this is for reference only.
2. The salt-to-flour ratio is generally kept around 2%-2.5%; too much will affect fermentation. As for sugar and oil, it depends on personal preference.