Onion pine rolls
By VicentaLakin
Thank you for your food! Thank you, Shinya! Meat pine is a child's love, not onions; but onion pine rolls have always been one of the favorite bread varieties, and it's hard to figure out why. Now that the kids like to eat, I'm more motivated. I've got meat pine in the house. I just won two bags of flour
Recipe Recommendations
- eggs one
- salt 1/2 teaspoon
- milk powder 7 grams
- butter 20 grams
- milk 26 grams
- white sugar 30 grams
- high-gluten flour 80 grams
- yeast 3 grams
- low-gluten flour 40 grams
- chive leaf appropriate amount
- blueberry sauce appropriate amount
- salad dressing appropriate amount
- Sesame meat floss appropriate amount
Steps for Onion pine rolls
1
Get all the food ready
2
Put yeast, milk and flour in the appurtenance to blend
3
Take out the cane cover and ferment it in the fridge for about 17 hours
4
Torn the Chinese into small pieces and poured into the main food
5
Put it on the toaster and start a noodle rub
6
After that, it fermented to two and a half times the size
7
Take out the exhaust for 15 minutes
8
It's big
9
Put it in a square dish and ferment it to the temperature
10
Put a fork on the fermented skin and put some holes in it
11
Scattered onions and black and white sesame
12
Delivery to preheated oven mid-level: 180 degrees up and down
13
12-15 minutes
14
Take out the grill and cover a piece of oil in time to keep it wet
15
Scratch the blueberry sauce while it's hot
16
Scroll down for 1 to 2 hours with a tight membrane wrap
17
Cut it with a knife to the corner and cut three more sections
18
Just put the salad sauce on both ends
19
EnjoyOnion pine rolls Make Tips
One, making bread rolls with Chinese, 65 degrees soup, is much softer than making bread directly, and the rolls are not easily broken, they must be wrapped in hot and hot, and the rolls are not broken 3 times, and the bread closes to the end of the rolls, and do not cut them off