Tomato biscuit
By VicentaLakin
It's hard to find smoked cheese, and I tried to change it to a soufflé — it's just an decoration. Then, think about ketchup, think about the centipede, maybe a little bit more cheese. Finally, at the end of the day, the bag of Masurira, which was unsealed in the fridge, was snuck out a little bit of it on the surface. Forget the soufflé, the thick milk. Although Masurila baked completely on the ground, the clothes were on the face of the face, not as explicit as Mr. Meng's smoked cheese, there was always some sort of commonality between good cheese. It's interesting to have a swollen little noodle, with Masurira on it, rolling around, fatty. Is it a little longer to ferment at the end
Recipe Recommendations
- salty and sweet
- baking
- several hours
- simple
Steps for Tomato biscuit
1
Use the material
2
Pour pasta in bread drums, with the exception of centipede and butter
3
Commencing the face-to-face program to create a group of groups at the default time of 13 minutes
4
Add butter, re-start and face program, 30 minutes mix
5
Noodles pull out the film
6
Join the centipede
7
Put it in the bowl. The base is twice as fermented
8
Flow, roll
9
Put it in the oil-painted mold and ferment it last
10
The headmaster is twice as big
11
Surface omelette
12
Roll up the Masurira
13
Put it in the oven, mid-level. Fire 190 degrees. Fire 150 degrees
14
The surface is yellow and gold
15
Demolition Now