Onion pine rolls
By VicentaLakin
THIS IS THE BREAD I USED TO BUY AT THE BAKERY, PROBABLY BECAUSE ONION AND PINE ARE MY FAVORITES
Recipe Recommendations
- high-gluten flour 160 grams
- low-gluten flour 60 grams
- water 100 grams
- egg liquid 25 grams
- milk powder 10 grams
- yeast 1 teaspoon
- salt 1/2 teaspoon
- sugar 20 grams
- butter 20 grams
- whole egg liquid appropriate amount
- white sesame appropriate amount
- shallots appropriate amount
Steps for Onion pine rolls
1
All materials other than butter are placed in a bakery, and a face-washing procedure is initiated, which is smooth and then added to the extension phase。
2
Room temperature fermented twice as high。
3
Noodles take out the exhaust round for 15 minutes。
4
With a cane, the face of the face is turned into a thin piece of face as big as a grill and placed in a grilled oilpaper。
5
It ferments for 40 minutes in a warm and wet place, poachs small holes with forks, brushes full egg fluids, and soaks white sesame and onions。
6
The oven is preheated at 165 degrees, baked for 15 minutes, and is taken out of the oven and hung cold on the grill。
7
A face of bread with onions is spread over the oilpaper, and a knife is drawn on the back of the bread, but not through。
8
Squeeze on the salad sauce and spread the pine。
9
Roll it up, wrap it in paper, set it in place for 20 minutes, cut it off, put salad sauce on the cross-section, and put pine on it。