Onion pine toast

By VicentaLakin

Onion pine toast
The recipe below is based on the work of a web player, "No more than one percent."。

Recipe Recommendations

  • medium-gluten flour 300 grams
  • milk 170 grams
  • eggs one
  • onion 1 piece
  • mayonnaise appropriate amount
  • meat floss appropriate amount
  • sea salt 5 grams
  • white sugar 30 grams
  • yeast 6 grams
  • butter 20 grams

Steps for Onion pine toast

  • Make Onion pine toast step 0
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    Put flour, salt and sugar in a big bowl, evenly mixed
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    Then get a well in the center。
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    Heated milk to about 35 degrees and poured it into yeast。
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    Break the eggs。
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    The eggs left about a fifth of the eggs, with the remainder pouring together with milk into the wells in the middle of the noodles。
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    They are then scraped with chopsticks/jellies and evenly mixed in the bowl。
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    In the bowl, wake up for about 20 minutes, add the pre-room hot butter, and we'll prepare a small cup of powder before we get ready for paste。
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    When the noodles are removed, a bit of dry powder is spilled into the bottom of the bowl, which will be covered with paste。
  • 9
    It's all on the case, and it's gonna be a rough start。
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    The small skill of cooking here is to remember "one hand"! Repeatedly, through a single hand, the noodles and, in due course, some powdered heads. Always take care of something with one hand。
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    When the dough begins to absorb butter, we can use our empty hands to hold the facial razor, and we can scrape it up and rub it in。
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    When the dough had begun to form, it had not been sticky, and a small amount of flour had been cast on the face and the flour had been rubbed into it。
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    At the same time, it can increase the extent of the lashing。
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    The final stage of the lasagna is to stretch it by falling. This process is about 20 minutes, and the ratio of rubbing and falling is about 4:1。
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    You can see a lot of noodles that have been created with fingers. They can then be held back on the case and awaken for 30 to 40 minutes. A lot of people would wonder why there are no so-called “finger membranes” here. Finger membranes are produced after a double fermentation of the noodles, as many friends/cigarettes are made from the bread machine, as the maturity of the noodles can be judged by forming thin finger membranes。
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    They can then be held back on the case and awaken for 30 to 40 minutes。
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    The time has come to prove that the second successful wake-up bellows can recover at a very slow pace by poking a hole in the centre。
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    And then we can send out the air in the air
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    And it's made into as thin a rectangles as possible。
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    Pick up the onions with salt and squeeze out the extra moisture。
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    Squeeze the butter on the noodles
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    There is a gap of about two centimetres on three sides。
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    Spray the pine in turn
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    And onions。
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    It then begins with an internal roll on the side of the face, which does not leave a gap. Keep it tight。
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    When you're done, you're gonna have to squeeze all the sides with your hands。
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    And then we'll make it as long as possible。
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    A knife is used to break the noodles from the middle and to keep a link of one to two。
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    And set the face of the noodles in pairs
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    And set the face of the noodles in pairs
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    The parts of the pie are as up as far as possible, and then, as soon as they come in, we're almost in shape。
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    Spray/paint a thin layer of oil on toast grinders and then put the noodles in a warmer place/fermenter for a third fermentation for about 20 minutes。
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    THE PASTA IS APPROXIMATELY 1.5-2 TIMES THE SIZE OF THE EGG FLUID THAT WE LEFT BEHIND ON THE SURFACES, SO THAT IT CAN BE ROASTED IN THE OVEN OF 365F/185C FOR 35 MINUTES。
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    Because I'm using a capped toaster, I don't have to be colored. If you use a no-cap-to-top toast mold, it is recommended that the first 20 minutes of normal roasting be followed by the next 15 minutes of tin cover, which would prevent surface overhang。
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    Enjoy the product
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    Welcome to Public Chubbylens

    • Onion pine toast Make Tips

    standardized toast molds (450 g) of approximately 21.4 x 12.3 x 11 cm are preferred. in addition, if there is a hole below the mould, remember to put a plate under it during the roasting process, as the bakery process produces a lot of oil。

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