I'll take the ketchup cheese bread
By VicentaLakin
The charcoal is widely used for food cooking, baking, storage and preservation, and has been popular in recent years; in particular, it has been added to food when cooking. The bread is covered with ham and cheese, which, after baking, give a different taste to simple bread; the family particularly likes this fragrance bread. It's so satisfying and happy to wake up in the morning, making bread at home likes to eat hot, sweet and salty。
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- Edible bamboo charcoal powder 5g
- yeast 4g
- milk 190ml
- unsalted butter 20g
- ham slices 3 tablets
- Cheese slices 3 tablets
- mozzarella cheese 70g
- fine sugar 20g
- salt 2g
- milk fragrance
- baking
- several hours
- simple
Steps for I'll take the ketchup cheese bread
1
MATERIAL MILK - FLOUR - SUGAR - SALT - CHARCOAL - YEAST ARE PLACED IN BREAD DRUMS IN A STEP-BY-STEP MANNER; START-UP AND FACE MODE I (15 MINUTES) AND NOODLES。
2
In 15 minutes and after the pass, the room warms butter。
3
THE START-UP AND FACE MODE II (35 MINUTES) AND FACE CONTINUED, WITH THE FIRST FERMENTATION TO 2.5 TIMES GREATER AFTER 35 MINUTES AND AFTER THE END OF THE FACE COVER, WHERE THE FILM IS PLACED IN THE WARMTH OF THE ROOM。
4
About an hour later, it fermented to 2.5 times larger。
5
The table is covered with a small amount of macaroni, which takes off the fermented pasta, and a small amount of macaroni, which is then pressed out of the air with a light hand。
6
IT'S DIVIDED INTO FOUR EQUALS (ABOUT 130 G EACH)。
7
When you roll into a circle, you cover it with a shampoo and leave it in place for 15 minutes。
8
AND WHEN IT IS PUT ON ITS SURFACE, IT IS A SMALL AMOUNT OF HEAVY POWDER, WHICH IS ADHESIVE, AND IT IS MADE OF A LONG STRIP OF 20 CM WITH A CRUTCHES。
9
Scratches are laid on the skin and cheese is torn into small pieces on the ham。
10
And roll the noodles from long to hard。
11
THE CLOSURE IS TIGHT, I.E. A LONG STRIPE; THE COMPLETED FACE IS THEN STRETCHED TO ABOUT 25 CM WITH BOTH HANDS。
12
It is kept on the grill and the face of the lasagna is sprayed with a little water; the second fermentation in the oven is 1.5 times about 40-50 minutes。
13
8-10 minutes before fermentation, the oven is removed from the oven; the oven is preheated 170 degrees。
14
Masurira cheese was placed on a nice pasta while in the preheated oven。
15
It'll be 18-20 minutes in the middle of the oven; it'll be on the net。