Meat and pine, rice bread
By VicentaLakin
RICE BREAD HAS BEEN ON FIRE IN JAPAN FOR YEARS. THE RICE BREAD ADDED TO THE RICE BREAD IS SO SOFT AND SOFTER THAN THE USUAL SWEET BREAD. BUT IT'S MADE OF RICE FLOUR, AND I'LL USE THE RICE LEFT OVER FROM OUR HOME, AND THE RICE WILL ROT IN WONDERS, AND THE BREAD WILL BE AS SOFT AND AS SWEET AS RICE. I'M A PERFECTIST。
Recipe Recommendations
- high-gluten flour 250g
- sugar-tolerant yeast 2.5G
- white granulated sugar 30g
- whole egg 25g
- water 135ml
- milk powder 5g
- salt 4g
- butter 25g
- leftover rice 50g
- meat floss appropriate amount
- Havati cheese 4 tablets
- Turin Salami 1 piece
Steps for Meat and pine, rice bread
1
...all raw materials except butter slid to the surface of the face of the face of the face
2
Add softened butter to smooth again
3
No more than 29 degrees at last
4
Put it in a plastic box, fermented twice as big, divided into two equals, rolling round
5
The elliptical plaque with the salami sausage in the middle
6
Rolling up into olive form
7
Second fermentation in the oven
8
Sprinkled cheese on the surface and squeezed on the salad sauce 190 degrees 20 minutes before the stove. Pink
9
It's completely cooled outMeat and pine, rice bread Make Tips
1. With regard to water, cold water is used in the summer and warm water is used in winter. 2. No more than 29 degrees at the end of the noodles. The cheese I use is the morning cheese of El-Hawati, and you can use your own brand of cheese, and it is best not to choose to make it again. 4. Rice, my rice leftovers are hard, and part of my rice is broken up to keep the granular sense, but it turns out that the unbreaked roast does not add to the taste, and the rice is made in pieces. 5. The Saramics of Turin are purchased on the Tien Fook or may be replaced with other sausages, as long as you like them。