Onion bread
By VicentaLakin
THANKS TO THE QQ QUARTET'S RECIPE, THE BREAD TASTES GOOD。
Recipe Recommendations
- high-gluten flour 145g
- low-gluten flour 38g
- soft white sugar 30g
- salt 1/4 teaspoon
- yeast
- whole egg liquid 52g
- fresh milk 45G
- qingshui 10g
- butter 27g
- onion appropriate amount
- chopped green onion appropriate amount
- shredded mozzarella cheese appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Onion bread
1
All powdered materials in the noodles are mixed, a hole is dug in the flour pile, and all liquid material is poured into it, and butter is not released。
2
Scratched with a razor。
3
Move to non-sillen pads and continue rubbing. The face shatters, which are accompanied by a fall, and from time to time take a small section of the face, to the appearance of a rougher film。
4
Add soft butter。
5
Just keep rubbing your face until there's a lot of film that can't break。
6
Noodle rolls, covering the film for basic fermentation。
7
Flour base fermentation has doubled to its original size。
8
After the basic fermentation is completed, the noodle, exhaust, weigh, is evenly divided into six parts. Each small noodle will be rounded and the membranes will be loose for 15 minutes。
9
Take a noodle, grow an elliptical shape, flip and cut the lower half of the noodle into long stripes with a knife。
10
Squeeze the noodles from top to bottom and squeeze them。
11
Put it on a grilled oilpaper, cover it with a shampoo and re-ferment it。
12
Second fermentation to double the size of the original, and surface omelette。
13
Samasurira cheese, onions, flowers and salad sauce。
14
The oven is preheated at 180 degrees, the above fire is 180 degrees, the fire is 160 degrees and the oven is baked for 18 minutes. When you're out of the oven, it's cool and it's sealed in a fresh bag。Onion bread Make Tips
1. Pinch the seal tight and press it against the bottom to prevent it from popping up during the second proofing and baking. 2. For the toppings, sprinkle the shredded mozzarella cheese on the bottom layer to prevent it from burning during the baking process.