Let go of the onion

By VicentaLakin

Let go of the onion
Most of the bread is sweet, and the salty bread that I make today not only smells like onions that we Chinese like, and we can't stop eating, but also is more nutritious with homemade pine. And what's more fun is that we don't cut the bread, we don't put sauce on it, we rip it out of your hand, and you'll think that the Chinese smell can fit into the bread. Or, in other words, the onion pine and salty bread torn by the hand, in a way, some onion rolls like the oven. No matter how you define it, it's delicious

Recipe Recommendations

  • high-gluten flour 260 grams
  • light cream 50 grams
  • milk 120 grams
  • white sugar 15 grams
  • salt 4 grams
  • sunflower oil 30 grams
  • yeast 3.5 grams
  • meat floss appropriate amount
  • chive leaf 40 grams

Steps for Let go of the onion

  • Make Let go of the onion step 0
    1
    Get everything ready
  • Make Let go of the onion step 1
    2
    First light cream, milk, sugar, salt, then flour
  • Make Let go of the onion step 2
    3
    The yeast melts with 10 grams of warm water
  • Make Let go of the onion step 3
    4
    When these materials are mixed into a more fermented pasta, the yeast is poured into it
  • Make Let go of the onion step 4
    5
    You can pour sunflower oil with corn oil, soybeans
  • Make Let go of the onion step 5
    6
    Keep rubbing your face. When the noodles pull out this slightly transparent film, it ends
  • Make Let go of the onion step 6
    7
    Rounded the noodle, put it in a barrel, covered it with a wet cloth, and used the baker's fermentation program for basic fermentation
  • Make Let go of the onion step 7
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    The pasta is 2.5 times as big as the original, finger-stamped flour, poking a hole in the top of the noodle, failing to collapse and convulsing. The collapse means it's getting bigger. The contraction means it's not fermenting
  • Make Let go of the onion step 8
    9
    Take the dough out, put it on the lasagna, put it in the air, put it on the cover for 10 minutes, so it's easier to get back there. Open
  • Make Let go of the onion step 9
    10
    Sprays of lasagna of approximately 5 mm thick with a layer of sunflower seed oil (out of weight)
  • Make Let go of the onion step 10
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    First, a homemade pine, then an onion leaf spread evenly over the face. Move
  • Make Let go of the onion step 11
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    Scratch the whole skin, the size of the mold
  • Make Let go of the onion step 12
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    Pick up these noodles and cut them across
  • Make Let go of the onion step 13
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    The sliced face is placed in a two-pound non-sticked toast mold, and the pine onions that fall off the slice are spread over the surface and put in warm and wet for a second fermentation
  • Make Let go of the onion step 14
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    The oven starts preheating, 190 degrees
  • Make Let go of the onion step 15
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    Put it in the middle of a preheated oven, 190 degrees, up and down, about 25 minutes
  • Make Let go of the onion step 16
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    When you're out of the oven, you can disembowel it, and you can seal it when it's dry on the hanger
  • Make Let go of the onion step 17
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    Looks good
  • Make Let go of the onion step 18
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    It's a good time to rip your hands off

    • Let go of the onion Make Tips

    This fragrance makes it possible to rub the face into the extension phase, without having to pursue the “molecular membrane”; 2. When yeast melts and then drops it in the face, it makes the noodles more even and does not make them fermented early by putting them into yeasts; 3. The laxity of meat and onions can be adjusted, and the onions only use green onions, which are good-looking and delicious; and the timing and temperature of the roast are subject to the home oven。

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