Corn tuna
By VicentaLakin
I can't remember how many times I've made corn, tuna and cheese, like bacon cheese. I'm just trying to make an appetiteful and energyful breakfast bread for a child. If you're with me to make bread for the same purpose, you might want to try the one that my child likes very much。
Recipe Recommendations
- salty and fresh
- baking
- several hours
- ordinary
Steps for Corn tuna
1
Put cans of corn and tuna together in a bowl with two spoons of salad sauce
2
Put the bread material together except for butter, rubbing it into a long stretch, smooth surface, adding softened butter to pull out a thin membrane and fermenting the base at room temperature
3
The face fermented to 2.5 times the size of the original, the fingers set in, the small hole of the face fermented, and the base fermented
4
When the noodles are vented, they're split into six little ones
5
It's an elliptical form, it's rolled down, it's made of olives, it's placed in a hot dog model, and it's fermented last
6
When the bread finishes its final fermentation, cuts in the middle of the bread and adds corn tuna. Feeds
7
Spill up the masulilla cheese. Sweep the egg fluid
8
Put the oven in the middle of a 170-degree preheated oven and bake it for 15 minutesCorn tuna Make Tips
1. The amount of liquid added should be adjusted according to the absorbency of the bread flour.
2. The baking temperature and time should be adjusted according to the performance of the oven.