Onion pine bread
By VicentaLakin
Breakfast, poetry has been more westernized, and bread of all kinds is the staple food for three days. It's an onion pinetail bag, particularly fragrance, and it's soft and worth a try。
Recipe Recommendations
- high powder 260 grams
- whole egg liquid appropriate amount
- milk 60 grams
- qingshui 60 grams
- salt 3 grams
- fine sugar 45 grams
- namely fermentation mother 5 grams
- unsalted butter 35 grams
- shredded chives appropriate amount
- shredded cheese appropriate amount
- salad dressing appropriate amount
Steps for Onion pine bread
1
All raw materials except butter are rolled into the extension phase and then added to the pre-soft butter to the full stage and placed in the stainless steel basin。
2
It's covered with fermentation。
3
The fermented pasta removes the exhaust, divided on average into six equals, and then into three small pieces of each, rounding and 15 minutes of membranes。
4
For every three small pieces of bread made of a braid, I made six of them into two plates, and the made bread was fermented in the right environment。
5
Ten minutes before the fermentation is completed, the cell phone connects to the oven, activates the upper and lower ovens, and the upper and lower tube temperature is adjusted to 160 degrees each for 45 minutes。
6
Activate function, start preheat。
7
The fermented bread brushes the whole egg fluid light, with onions and pine. And I could throw cheese chips, squeeze salad sauce, and I made a plate of it。
8
Put it in a preheated oven, mid-level, about 20 minutes to the surface。