Onion pine bun
By VicentaLakin
Meat pine buns, many children's favorite flavors, salty sweets and their favorite ham particles. Because of food safety, bread made by themselves is more reassuring, not about money, but about the trust in food safety。
Recipe Recommendations
- high powder 215 grams
- eggs 20 grams
- butter 15 grams
- light cream 50 grams
- yeast powder 2 grams
- sugar 35 grams
- shallots a little
- meat floss appropriate amount
- ham slices appropriate amount
- salad dressing appropriate amount
- water 70 grams
- salt 3 grams
- egg liquid a little
- salty and sweet
- roast
- several hours
- ordinary
Steps for Onion pine bun
1
Polish pollen is harmonized with water 1:1 plus one gram of yeast powder and can freeze 12-17 hours of low-temperature fermentation in refrigerators。
2
fermented Polish species。
3
When fermented, the material was added to the main panel, a noodle application was initiated, and after a noodle application had been completed, 15 grams of butter was added, which continued to be fermented until the extension phase, and the fermentation was set to double。
4
The pasta fermented so well that a hole would not shrink and the hand would indicate that the fermentation was complete and the pressure exhaust would be removed。
5
The noodle was removed and divided into nine noodles for 10 minutes, with ham, onions, meat pine and salad sauce ready。
6
Take a piece of pasta, press pressure to flatten。
7
Put an appropriate amount of pine in the middle, squeeze in the salad sauce。
8
Tighten the face to the middle。
9
Nine pieces of pasta were in sequential operation, curling up static fermentation to two times larger。
10
fermented to eight cents full of noodles。
11
A small amount of egg-basketed face, with an appropriate amount of onions, ham and salad sauce, 180 degrees preheat in the oven, 25 minutes。
12
Done。
13
Sprayed meat pine packs out of the oven。
14
The hand tore and ate very softly。Onion pine bun Make Tips
The main laminate is based on the principle of first liquid powder, salt and yeast, which is then poured into the Polish platter. Personally, I prefer Polish bread, which is thinly organized and not aging, and which remains soft for three to four days until it gets out of the oven. Moreover, the Polish species are more suitable for the lazy community, so that they can be used in the fridge within three days. The temperature of the oven is poor and please adjust the time to the actual temperature of the oven. In the case of other flour, depending on the actual wetness of the flour, increase or decrease the weight of the liquid as appropriate。