Meat pine cheese salad bread
By VicentaLakin
Recently, this oil-free bread box was particularly fascinating. Although oil-free, it was particularly soft. No matter what you do, no pressure on you. It's not like it's gonna be like this. It's a saloon cheese bread, sweet and salty
Recipe Recommendations
- high-gluten flour 165g
- low-gluten flour 45G
- yeast 3g
- salt 2g
- egg liquid 60g
- fine sugar 25g
- milk powder 9g
- water 75g
- meat floss 30g
- salad dressing appropriate amount
- ketchup appropriate amount
- mozzarella cheese 50g
- chive leaf 2 pieces
- salty and sweet
- roast
- several hours
- ordinary
Steps for Meat pine cheese salad bread
1
Put the water in the bakery and then add yeasts, so they can be modulated。
2
Part of the rest of the flour is placed in a bakery and salt and sugar are placed in the opposite corner of the bakery。
3
Start the bakery and face function。
4
It's good to have a noodles and an extension
5
Rounded the noodles, placed them in a bakery, covered them with wet towels or film, and activated the fermentation function。
6
The fermentation ends when the pasta is 2.5 times larger. fermentation is a state. Don't ask me how long I've been fermenting
7
Get the noodles out of the air with a stick。
8
On average, eight pieces of noodles were divided. Rounded and covered for 15 minutes。
9
Quietly flattened the face, glided into an elliptical form, and put on the pine and squeezed on the salad sauce. Keep your mouth shut and remember that the noodles don't touch the salad sauce, or it won't hold tight。
10
Put it down, put it in a bread sheet, and if it is not available, it can be placed directly in a baker with oil sheets. And put it in the oven and start the oven fermentation slot. A cup of hot water in the oven to maintain humidity。
11
Flour fermentation is twice the size and an egg fluid is painted on the bread surface. "Don't ask me how long I'm going to ferment, mainly in the state, twice the size, the cold fermentation slows, the hot fermentation quick, not the time."
12
Put some egg fluid in the onion。
13
Throw the onions evenly on the bread surface。
14
Squeeze ketchup, salad sauce and masulilla cheese. Put it in the middle of a preheated oven, 180 degrees 20 minutes. Cover the surface with tin paper。
15
When you're out of the oven, you take out the cooler, and if you have a paper-top, remember to keep it open and cool like a picture。
16
Open one and look at the inside。
17
Completed ChartMeat pine cheese salad bread Make Tips
if there's anything wrong with my recipe, i can add: tinging 0451392 to communicate. since the amount of flour consumed varies from one brand to another, the noodle section does not pour water into it at once, leaves about 10 grams of water, and the noodle humidity considers whether to add ~2 to the ~2 to make a meal pack, so that the face is covered with the so-called “membrane”, which is not easily broken, so that the mouth is serrated. three, the fermentation must learn to see the state. it's not the same when the weather ferments, it's slow and it's hot. so fermentation times cannot be generalized. 4. the fermented pasta exhaust must be in place. otherwise, the bread will be empty, bad internal organization, etc. -5. if there is no masurila cheese, it's fine, it's good。