Vegetables
By VicentaLakin
This vegetable snack, which is so sweet and soft, is a very good mix for breakfast, with vegetable luminous, sausaged and wheat embryos that are not only good for nutrition but also good for taste. With weekends, packs are prepared, a very nutritious breakfast is made every morning with a glass of milk and an egg to fry, and can be cut from the middle, with raw vegetables or cucumber chips, with salad sauce, which also tastes good。
Recipe Recommendations
- bread flour 200 grams
- low-gluten flour
- wheat germ 20 grams
- yeast 3 grams
- salt 2 grams
- butter 25 grams
- sugar 20 grams
- milk 100ml
- eggs one
- diced vegetables 80 grams
- milk fragrance
- roast
- ten minutes
- ordinary
Steps for Vegetables
1
Food ready。
2
Feeds other than butter and vegetable ding, in the order of liquids and solids, are placed in bread-crumbs and yeasts are buried in flour。
3
Set up a 20-minute mixer for two bakers. Add room temperature softening butter, re-opening the baker's “and face” function, running twice for 10 minutes and rubbing it in the face。
4
Finally, the vegetable pudding was put in the bread can。
5
The two-faced procedure continues to be selected until the vegetable peddle is safely in the dough。
6
Choose the bread machine fermentation function, which is twice the size of the fermentation function, and use your hand to look at the internal tissue of the noodle, with a cellular state。
7
Take out the noodles and run out like a pile of covers。
8
Split the noodles into two, and grow the stripes。
9
Separated into equals of 15 noodles, rolling round。
10
The emissions are flat and flat within the mould, and as far as possible the distance between the lasagna is the same。
11
Put it in warm and wet for final fermentation. It fermented to 1.5 times the size。
12
Surface omelette。
13
The oven is 180 degrees preheated and can be baked in the middle of the fire for 25 minutes until the surface is yellow。Vegetables Make Tips
Do not use too many diced vegetables, or the dough will be too wet to shape.