Intestine cheese onion bread
By VicentaLakin
This bread tastes pretty good, and it's baked all over the house and smells like cheese onions. I can't wait to get rid of one
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- yeast 6 grams
- salt 1 gram
- sugar 40 grams
- milk powder 15 grams
- eggs one
- water 150 grams
- butter 30 grams
- Crispy sausage 6 member
- mozzarella cheese 40 grams
- chives 4 trees
- salad dressing 6 scoops
- ketchup 6 scoops
Steps for Intestine cheese onion bread
1
Post-oil, with all materials except butter, the start-up and face-up of the bakery and the addition of room-temperature butter to the end。
2
The noodles fermented automatically to 2.5 times the size of the bakery。
3
Take off the fermented pasta and air it in six and cover it for 10 minutes。
4
Prepare intestines, shredded onions and Masurila cheese. (cheese scratching or shredding)
5
I'll take a tweezer。
6
Put it in the intestine。
7
Rolling up, tipping up. The same is true for all the dough。
8
All of the stylings are fed into the oiled dishes. Enter the oven to start the fermentation function twice as big as the second fermentation. During fermentation, a glass of warm water is used to keep the fermentation wet. "I lazily wash dishes and put them directly in paper trays."
9
Take off the fermented face and brush a layer of egg fluid light on the surface。
10
Spray cheese。
11
And then you squeeze the proper amount of salad and ketchup。
12
Spray in onions. Preheat oven 180 degrees 10 minutes in advance。
13
Put the face in the middle of the oven and bake it with a fire of 180 degrees for 15 minutes。
14
The finished product。
15
The finished product。