Onion pine rolls
By VicentaLakin
The pine rolls are ordinary bread, but they are the most popular salted bread in the classic. Make your own pine, make your bread rolls for breakfast. That's the best. While it is not complicated, the square is important and the experience is very important in order to be perfect, as long as the five key promises are in place。
Recipe Recommendations
- salty and fresh
- roast
- several hours
- ordinary
Steps for Onion pine rolls
1
1. All the bread materials, except butter, are put together in a smooth pasta and then placed in butter until the first fermentation takes place during the extension phase. The fermented pasta takes out the exhaust and covers the membranes loose for 15 minutes。
2
2. A rectangular form similar to that of a dish, which is fermented twice as large。
3
3. The fermented face is softly pierced with a fork, then brushed with egg fluid and shredded with onions。
4
The oven is preheated by 210 degrees for 10 minutes and is ready to go around while it is cool. "You must put tin paper in the middle of the roast."
5
Five, turn over and put on the salad sauce and then put on a pine。
6
6. Breads close to the tip of the roll must be cut without cutting, preferably on oilpaper. I don't use oil paper to make a film
7
The seven-rolled rolls of bread are tightly wrapped with a protective membrane and fixed for one hour, then cut off the edge and divided into three segments on average。
8
8. Placing salad sauce on both ends of the cut breadloaf with pine。Onion pine rolls Make Tips
It's better not to do it directly. The bread I baked with 65 degrees of soup is softer and the roll is not easily broken. 2. The temperature and timing of the bakery is important, i.e., the bakery of the bread is to be cooked and not to dry the face of the ambassador ' s bread. High-fired roasting, long-term flour swells, and the internal structure and bottom is softer than the middle fire. It must start when the bread is hot. The four rolls are covered with bread paper, which is easier to roll, and when it's done, it's tied up with a membranes. It is easier to roll five breads close to the tip of a roll without cutting it。