Sausage meat tore off the chop pack
By VicentaLakin
The bread has been made two or three times, and the formula and practice are being progressively improved, so the process map is integrated twice and may differ slightly. There's a difference between the weight of division. And every time I put some coarse grain in the dough, sometimes oatmeal, sometimes whole wheat powder, of course, it can't be too much, otherwise the bread can't be filmed or soft. High-strength flour, 50 grams of whole wheat flour, 250 grams of eggs and water, 5 grams of yeast powder, 60 grams of fine sugar, 40 grams of olive oil bread surfaces: 2 sausages, 1 small onions, 1 small spoon of salt, appropriate vegetable oil, appropriate egg fluid, appropriate salad sauce, appropriate meat laxation
Recipe Recommendations
- high-gluten flour 350 grams
- eggs 50 grams
- yeast powder 5 grams
- olive oil 40 grams
- shallot 10 piles
- vegetable oil 1 teaspoon
- salad dressing 30 grams
- whole wheat flour 50 grams
- water 200 grams
- fine sugar 60 grams
- sausage 2 pieces
- salt 1 teaspoon
- egg liquid 10 grams
- meat floss 30 grams
- salty and sweet
- baking
- several hours
- ordinary
Steps for Sausage meat tore off the chop pack
1
Eggs and water say 250 grams, and then yeast mix evenly
2
High powder, whole wheat powder, sugar, choice of breadmaker and flour program for 45 minutes
3
We'll put olive oil on the dough, and we'll meet again
4
Once the face is finished, the fermentation on the pelvis is twice as large
5
Make sure that the noodles flow gently and split into six or nine small agents
6
Take a small potion, and grow a square
7
Roll the face from top to bottom into long strips and squeeze the shut-down into bread. The embryo
8
The bakery is lined up in the oven, in groups, in groups, in groups, and then in the oven
9
The bread is fermented to at least twice the original size. Take it out
10
Don't be too thick
11
Now we're going to prepare for decorative materials, little onions to wash clean and control water, cut onions, add a little vegetable oil, a small spoon of salt to mix, and a little sausage to cut
12
Spreading onions and sausages equally on bread embryos
13
When the oven is preheated, 170 degrees, up and down, 30 minutes
14
Take out the bread when it's ready
15
Squeeze the salad sauce while it's hot. Of course, the more it tastes, as long as you're not afraid of heat. High
16
In the end, put the meat on the pine so you can eat itSausage meat tore off the chop pack Make Tips
If all the bread's lined up together, make it a little longer than usual. Breadtime, before you get out of the oven, or you'll be the least familiar。