The yeast onions
By VicentaLakin
I knew it was gonna work. It'll satisfy the traditional Chinese appetite, and it'll have the same taste of soufflé. As the King said, “same speed, like bread, is far more simple than bread, and only one night wait”. "It's more fragrance and more natural and healthy." No more bites and slags, full of flour. It's just, it's sweet, this onion salt, that's really good for people who don't like sweets or who don't want sweets. Next time, a stronger version。
Recipe Recommendations
- Medium gluten flour 130 grams
- green onion 15 grams
- corn oil 25 grams
- salt 2 grams
- yeast 3 grams
- milk 60 grams
- white granulated sugar 5 grams
- egg liquid a little
Steps for The yeast onions
1
Materials: 130 grams of chalk, 15 grams of onions, 25 grams of corn oil, 2 grams of salt, 3 grams of yeast, 60 grams of milk, 5 grams of white sugar and a little bit of egg fluid
2
Flour, salt, sugar mixed, spare
3
Milk pours into yeast
4
Smuggle even, stand-by
5
Put oil in the powder
6
It's a big powder
7
Add milk with yeast
8
Scratch to flat face
9
Add onions
10
Smooth
11
Pack in the film and put it in the freezer overnight
12
The next day, it's taken out, and it's made of about 1.5 centimetres thick
13
Cut to eight
14
Put it in the oven
15
On the surface
16
Put it in the oven, mid-level, 180 degrees up and down, about 20 minutes
17
The surface is yellow and goldThe yeast onions Make Tips
The dough does not require much kneading; simply mix until well combined. After taking it out the next day, if time permits, let it come to room temperature for about 15 minutes for a better texture. Corn oil can also be substituted with other oils.