Rosemary bar
By VicentaLakin
Fat fingers. Salt bread. The original sesame or cheese powder was replaced with rosemary, and it was not on the surface, but in the face. When you're ready to use it, you're surprised how much salt you use. According to the standard of 6 grams of salt per person per day, this pile is basically enough. One soft hand and the remaining gram didn't fall out. Later, only the hand of hate was not soft enough, the salt of the entrance was still so obvious, and there was always something to dilute。
Recipe Recommendations
- high-gluten flour 125 grams
- butter 5 grams
- whole egg liquid 12 grams
- water 70 grams
- fine sugar 5 grams
- salt 4 grams
- dry yeast 3 grams
- fresh rosemary 3 grams
- salty and sweet
- baking
- several hours
- simple
Steps for Rosemary bar
1
Use the material
2
Rosemary picks leaves
3
Clean and cut
4
All materials, except butter and rosemary, are in the basin
5
Smash to a little smooth. Add butter
6
Keep messing up the film
7
Add Rosemary
8
Smash
9
The base ferments twice as big
10
Ventilation, 10 equals, roll round, 15 minutes loose
11
The tongue is growing
12
Scroll over
13
It's in the oven
14
Surface omelette
15
Cover up the film and ferment for 40 minutes
16
Put it in the oven, mid-level, 180 degrees up and down, about 20 minutes
17
The surface is yellow, out of the oven。Rosemary bar Make Tips
If you don't have rosemary, you can substitute it with other spices or simply omit it. Adjust the fermentation time according to the temperature; generally, ferment until the dough doubles in size.