Onion cheese hand tore bread

By VicentaLakin

Onion cheese hand tore bread
I've made a brackish bread that my husband likes so much - onion cheese hand tore bread, and a more luxurious bread, onions, cheese, sausages, a little bit more Chinese, but a little more onion fragrance

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Steps for Onion cheese hand tore bread

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    In addition to butter, the pasta material is put into bread drums in the order of liquids and solids, salt and sugar at the corner, yeasts buried in flour, and a 20-minute and flour programme is initiated
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    after completion of the procedure, add 45 g butter and initiate a 20 minute and face procedure
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    (a) The extraction of the face, which is manually laminated for about 10 minutes, so that the face can draw out a thin handband
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    (b) Flour is rounded into a clean basin, covered with a wet gauze and fermented in an oven for an hour or twice the size (finger-smacked flour in the middle of the lasagna, holes in the cavity do not collapse, constant shape means fermentation)
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    A well-done pasta exhausts round and wakes up for 15 minutes
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    Onions cut fine, onions cut flowers, sausage slices, Marsurillacedine (scrambling)
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    The waking face is made of large pieces of face, with a layer of olive oil on its surface, with onions and sliced into small pieces
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    (b) A layer of the base of the toast with onions, onions, sausages and a layer of Masurira
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    (a) A layer of paste
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    (b) Toaster ovens with a bowl of hot water in the ovens, opening the fermentation slots for secondary fermentation
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    fermentation up to twice as big, removed, covered with toast, and a 210 degree fire on the preheat oven
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    It's about 40 minutes on a pre-heated oven and 200 degrees of fire

    • Onion cheese hand tore bread Make Tips

    One, the amount of milk is adjusted to the size of the egg and the wateryness of the flour; two, the temperature of the oven for reference, the bread is much higher than that of the roasted toast, so the colour is better; three, or other moulds can be used to make it into other shapes; and four, the onions I use are only green onions

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