It's the way meat-soon salad bread works

Recipe Recommendations

• high-gluten flour 400g
• powdered sugar 40g
• light cream 70g
• whole egg liquid 30g
• meat floss appropriate amount
• yeast 6G
• milk 90g
• salt 3g
• butter 30g
• salad dressing appropriate amount
• water 100g

• other
• roast
• several hours
• simple

Steps for It's the way meat-soon salad bread works

1

We'll start with soup, mix water and flour, and we'll mix it with an eggmaker as much as we can

2

Put the milk pot on the trucker, start the fire, mix it in a transparent paste with heat, about 65 degrees

3

Cooked soup and cooled it

4

Prepare the material for the noodles. Okay

5

Now make noodles and pour all the pasta material except butter into the bread drums, with salt and yeast digging different holes

6

The bakery and face mode, after a little gravitation of the noodles, joins the cooled soup paste, waits for the noodles to become smooth and then the butter

7

If you rub it so easily you can pull out the mural, you can rub it

8

Noodle fermented twice as big

9

Take out the noodles by pressure exhaust, split into eight small ones equal in size, and quench the caps for 15 minutes, so the membranes are still

10

With a cane, it's made into a cow's cortex, not too thin on the skin, evenly squeezed into the salad sauce and spread the meat pine

11

From the bottom to the top, not too tight

12

Put your mouth down, put it on the grill, brush a piece of egg fluid on the surface, squeeze on the salad and ketchup, put the meat on the pine, ferment at 38 degrees in the oven, and send it twice as big, about an hour

13

Put fermented bread in a pre-heated oven, a mid-level fire of 180 degrees, bake for 18 minutes, and then fill it with tin paper

14

Tasty pine salad bread is fresh. Sensor

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Recipe Categories

• baking Recipes