Onion cheese bread
By VicentaLakin
It's a nice piece of bread, especially freshly baked, and it's very thin outside, and it's very layered, and it's made the next morning when it's baked and the next morning when it's baked, and it's made transparent when it's squeamish, and then the next day it's turned into just squeezed white, and it's amazing, the square comes from love and freedom, it's not pine, and I put a little homemade pine in the plastic. (There are differences in the intake of flour, save approximately 5 per cent of the water before adding too wet sticky at once
Recipe Recommendations
- bread flour 200 grams
- low powder 50 grams
- milk powder 10 grams
- water 130 grams
- white sugar 30 grams
- salt 3/4 teaspoon
- yeast 3 grams
- egg liquid 25 grams
- butter 25 grams
- mozzarella cheese appropriate amount
- salad dressing appropriate amount
- Dry shredded chives appropriate amount
- salty and sweet
- baking
- several hours
- ordinary
Steps for Onion cheese bread
1
The material, except butter and yeast, is placed in a bakery and is kept in place for more than 30 minutes after the initiation of the 15-minute and face-to-face procedures. But if the weather is hot or light creamed, it is not appropriate to keep it too long, and it is easy to leave the film behind。
2
Fermentation in warm and wet areas is 2-2.5 times larger。
3
Take out the exhaust and split it into six pieces and roll it in 15 minutes. It's 60 grams. I think it's a little bigger when I'm done
4
Take an elliptical flip and a thin side
5
The seal starts on the head。
6
The fermentation of the fermentation lasts in warm and humid areas after longing。
7
It's about twice as big。
8
First, a glass of egg fluid, a piece of cheese, and squeezed salad sauce。
9
It's about 18 minutes down the 180-degree middle