Onion rolls

By VicentaLakin

Onion rolls
A friend likes to eat bread, but the sugar is a little too high, so he cancels the sugar, makes an onion bread that tastes salty, and then he doesn't want to do anything, and when he rolls up the onions, remembers that when she was a kid, she's making a bouquet, and it's so nice, huh

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Steps for Onion rolls

  • Make Onion rolls step 0
    1
    liquids such as milk, eggs and so on are added to the bread drums, salt 2g, sift into the flour, dig a little hole in the flour, put on the yeast and then cover the powder
  • Make Onion rolls step 1
    2
    Activate the two-faced fermentation program for 60 minutes
  • Make Onion rolls step 2
    3
    The fermented pasta takes the exhaust flat and covers it with a shampoo for 15 minutes
  • Make Onion rolls step 3
    4
    sliced onions, 2 g salted for a few minutes
  • Make Onion rolls step 4
    5
    The silhouette is made of square pancakes
  • Make Onion rolls step 5
    6
    Volume
  • Make Onion rolls step 6
    7
    Cut-off shape
  • Make Onion rolls step 7
    8
    Code the oven
  • Make Onion rolls step 8
    9
    Second fermentation in the oven, 45 degrees, 40 minutes
  • Make Onion rolls step 9
    10
    The fermented noodles take out the egg fluid
  • Make Onion rolls step 10
    11
    The oven's preheated. It's 160 degrees up and down for 20 minutes
  • Make Onion rolls step 11
    12
    OUT OF THE OVEN, OK

    • Onion rolls Make Tips

    1. Baking times vary depending on the oven; this is for reference only. 2. Reserve one-third of the beaten egg to brush on the bread at the end. 3. The amount of water or milk required varies by flour brand; usually 130-140g. Set aside 10g when kneading and adjust the amount as needed.

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