Onion pine cheese bread

By VicentaLakin

Onion pine cheese bread
THE BREAD SURFACES WERE FRACTURED, AND I HAVE LOOKED INTO THE REASONS FOR THIS, AND IT IS SAID THAT THEY WOULD BE EASIER TO CRACK IF THEY WERE COVERED. I'M CONVINCED BY THIS EXPLANATION, BECAUSE I'VE HAD A LOT OF PROBLEMS WITH MAKING BREAD, BUT I HAVEN'T HAD ANY APPARENT CRACKS FOR A WHILE, EXCEPT FOR MAKING BREAD THAT LOOKS LIKE CHEESE. THE FIRST THING I WANTED TO MAKE WITH CRDF30A WAS THIS BREAD, AND FINALLY WEEDED, AND IT'S DELICIOUS

Recipe Recommendations

  • high-gluten flour 140 grams
  • sugar 20 grams
  • egg liquid 10 grams
  • salt 1/4 teaspoon
  • dry yeast 2 grams
  • milk powder 2.5 grams
  • butter 15 grams
  • water 80 grams
  • Filling: Pork floss + onion beads 28 grams
  • Surface decoration: egg liquid appropriate amount
  • Surface decoration: mozzarella cheese appropriate amount
  • Surface decoration: onion beads appropriate amount

Steps for Onion pine cheese bread

  • Make Onion pine cheese bread step 0
    1
    Post-oil, stretching the noodle to expansion
  • Make Onion pine cheese bread step 1
    2
    I'll put it in the pot, cover it up, and the first fermentation at room temperature
  • Make Onion pine cheese bread step 2
    3
    The fermentation is completed when the finger is covered with flour and a hole in the top of the flour, which does not collapse and does not shrink, but remains the same。
  • Make Onion pine cheese bread step 3
    4
    The fermented pasta takes out the exhaust, is split into four equals, clutters, covers the film, and relaxes in the freezer。
  • Make Onion pine cheese bread step 4
    5
    When the noodles were loose, Masurila cheese was cut into a spare. Also, prepare the material: take the green onion and wash it clean, and then cut it into onion beads — part of it is even with meat pine (an average of four) and the rest of it is to decorate the bread surfaces later (the weight of the meat pine is forgotten), which is all that remains in the house, which is pouring in. When the onion beads and pines are evenly balanced, the total weight is 28 grams
  • Make Onion pine cheese bread step 5
    6
    The loosely fermented face of the face is elliptical. Feeds
  • Make Onion pine cheese bread step 6
    7
    Scroll from top to bottom, squeeze the interface and place it down on the grill
  • Make Onion pine cheese bread step 7
    8
    Once it's all ready, the warm and wet place will have a second fermentation
  • Make Onion pine cheese bread step 8
    9
    When the second fermentation is over, the surface is brushed with egg fluid, the Masurira cheese bar, and then the onion beads
  • Make Onion pine cheese bread step 9
    10
    Second floor of the oven, 175 degrees up and down, about 15 minutes

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