Onion pine bread
By VicentaLakin
A few days ago, the little onion grew up and I made an onion pine roll with a pine with a salad sauce. The onion is still on the rise. Make another bread to solve the problem. It's because it's a roll, it's because it's easy to eat
Recipe Recommendations
- dumpling flour 250 grams
- dry yeast 2 grams
- salt 1 gram
- white sugar 25 grams
- milk powder 15 grams
- whole egg 50 grams
- water 50 grams
- butter 30 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Onion pine bread
1
SOUP MATERIAL A: 100 GRAMS FOR SOUP VARIETIES (100 G CLEAN WATER + 25 G HIGH-HEATED MICROWAVE IN A PASTE IN 1 MINUTE, COOLED IN A FREEZER IN AN HOUR BEFORE IT'S READY FOR BACKUP, I PUT IT OVERNIGHT)
2
Except for one third of the powder salt from the materials
3
It's mixed with soup。
4
The remaining two-thirds of the powder and salt are mixed and mixed in the face machine。
5
If you add the material butter to the thin sheeting, then you'll be able to expand
6
The fermentation is based on a smooth-skinned noodle cover that keeps the film warm。
7
The fermentation was completed when the mask was sent twice as big。
8
Take out the Rolling Round exhaust for 15 minutes
9
The rectangular size of the aluminum is placed in an oven with oil sheets for final fermentation。
10
The noodles are fermented to twice the size of the surface and the egg is brushed with a bamboo stick to facilitate venting。
11
Onion flowers, sesame。
12
The oven is 170 degrees and 18 minutes
13
The baked bread is taken out, the oil paper is torn off and the surface is covered with a fat until it cools。
14
Cut the bread in four into two groups
15
Each piece shows a layer of salad sauce. One of them spreads pine
16
The other covers are pressed with their hands。
17
Split into three pieces
18
Pick up a set of salad sauce on two or four sides
19
Meat pine, more or less at the will of the individual。