Abalone bread
By VicentaLakin
I've been eating toast every day lately, and my husband's been saying it's time to change it, and I think it's kind of greasy to eat toast and Gaza lasagna every day. Think about what kind of bread I can make out in the fridge with garlic ham sausages. He told me it was kind of like abalone. That's why the name of the abalone bread is
Recipe Recommendations
- high-gluten flour 250 grams
- eggs 25 grams
- milk 132 grams
- dry yeast 3 grams
- white granulated sugar 35 grams
- salt 3 grams
- butter 25 grams
- salad dressing 10 grams
- ketchup 10 grams
- milk fragrance
- roast
- three-quarters of an hour
- senior
Steps for Abalone bread
1
Preparation materials
2
Placing powder group material (except butter) in bread drums, selection and flour program for 20 minutes
3
The first bread and face ended with soft butter, rebooting the machine for 20 minutes
4
The dough is in the middle of pulling out a big, thin film
5
It ferments at the temperature in the container to double the size
6
When you remove the noodle, you remove the gas, you divide it into equal weights, and you ferment the noodle in an elliptical form twice the size
7
When the fermentation is complete, then the garlic ham sausage
8
Put on the salad sauce
9
Put it in a pre-heated oven, and it's up and down at 180 degrees for 15 minutes