Tomato bacon cheesetta
By VicentaLakin
the sour taste of the tomato is just like the greasy smell of cheese and butter, and bacon brings a smoked and mysterious taste to the tower, plus rosemary and the lint of pumpkins in it, and the whole tower eats, and it's fresh, and it's so soft in it, and it's passing out from one layer to the next. this time, the "swiss d'accoint cheese," um, the one that always shows up with a mouse, with a big round hole in cheese! and this cheese is of an inner style. it smells like milk, but it doesn't smell like old-fashioned cars and old-fashioned ones, and it can smell like it all the way out. like dairy tx, do it
Recipe Recommendations
- milk fragrance
- roast
- an hour
- ordinary
Steps for Tomato bacon cheesetta
1
Prepare all the material. Flour mixed evenly and pre-screened 2-3 times。
2
If not sticky, put a thin layer of butter inside the mould, then sift the powder, and then dump the grill in the freezer
3
Butter does not need to be softened, and it is removed directly from the refrigerator and then trimmed with flour
4
(a) The granular form of hand-stamped corn powder
5
Add salt, sugar and egg yolk, folding into noodles
6
(b) A little flattening, covered with protective film, and placed in a freezer for the night, for at least one hour
7
upon completion of the freeze, the plume is placed on a baker's paper, which is covered with a sheet of oil, and is turned into about 0.3 cm thick with a cane
8
(a) Covering the plume with a finger and pressing the plume close to the plume
9
The removal of excess tapi
10
Plug holes on the pip, toothpicks or forks, in the freezer, for backup
11
The oven preheats 190 degrees. After the preheater, the tapi moulds are removed together with the roasted paper, the heavy weight is pressed and sent to the oven
12
180 degrees, mid-level, upper and lower fire, 15-20 minutes of bakery to the edge of Tapi, yellow, gold, removed, heavy, cool, spare
13
The oven preheats 190 degrees. Prepare the material for the tower
14
Cheese cuttin, bacon cutters
15
(a) Put the cedin cheese in the bowl, pour milk, heat it with a microwave for three minutes and then mix it to melt the cheese part
16
Add eggs and mix them evenly
17
Throw cheese egg fluid into the cooling tarp, full of 7-8
18
In turn, we add bacon, half-cut little tomatoes, pumpkins, and finally rosemary and black pepper
19
The molds are sent to preheated ovens, mid-levels, up and down, 25-30 minutes, to cheese condensation, and small tomato surfaces moderately charred. When you're done with the baking, you'll be out of the oven