Natural yeast onion cheese bread
By VicentaLakin
“This noodle is too big for most mixers (except for the mills) so it is best to be manual and face. It's true that the main noodle alone uses almost two pounds of flour. For the biggest man who only wants to be a 450 gram of toast, it's a supermassive. The main flour is about 150 grams. “This is made of wet yeast, which in turn is made of a small fermentation. The bread is large and round, and the condensed heart of bread has many air holes.” I never thought this bread would end up with a tall dome. I don't know. Of the cheese that was suggested, it seemed that only kaft cheese powder could be used. Half went to the noodles, the other half was supposed to be on the only bread. But looking at cheese powder seems to have piled up on a thick layer, and suddenly he's skeptical. It's not over. And the final result of the baking shows that, while this looks good, it should be better if it's done. The onions were baked as “gold brown, even a little bit hot” and then baked on the cheese surface, which ended up as onions, lying black on the surface and looking straight. And look at that sample picture, it's also so dark, maybe the onion carbon. However, it was felt that the onions were not easy to accept, and as soon as it came out, they were torn to pieces, leaving only shallow marks. It doesn't look that good. It's a little salty, but it's a little salty。
Recipe Recommendations
- salty and fresh
- baking
- several days
- simple
Steps for Natural yeast onion cheese bread
1
SpongeBog: 10 grams of fermented head, 37 grams of clean water, 53 grams of condensed powder
2
I'm not sure what I'm talking about
3
Smash it into flat noodles, fermented at room temperature。
4
The noodles swelled with anticipation, and were put in the freezer overnight and taken back the temperature one hour before。
5
Roast onions: 38 grams onions, 3 grams of olive oil, 1 batch of rough black pepper, 0.3 grams of salt
6
Onions cut into large pieces
7
Put it in the oven and add olive oil to the mix
8
With pepper and salt
9
Put it in the oven, mid-level, 200 degrees, flipping every 3-5 minutes for about 10 minutes。
10
Onions turn to gold brown, even a little charred, out of the oven, and they are cold and cold。
11
Noodles: 150 g high-banded powder, 1 g dry yeast, 85 g warm water, 4 g salt, 7 g olive oil, 75 g palm cheese, 10 g onions, 10 g onions
12
Put flour and yeast in big bowls, evenly mixed。
13
I'm not sure if I'm going to do this
14
Smash it in a flat face, five minutes
15
Add salt and olive oil and mix them evenly。
16
Add half of the cheese, flowers and onions, and keep mixing
17
until it pulls out the film
18
Put it in the big bowl and ferment the room。
19
The number of face groups has doubled
20
Take it out gently, try not to exhaust
21
It's a spherical form
22
Put it in the oven, cover it with a film and put it in the freezer overnight。
23
Two hours before the baking, two hours before the room temperature。
24
It's an olive oil brush
25
Fingertips to the bottom to form a condensed state。
26
The rest of the cheese is on the surface
27
Spread the onions and continue to awake for 15-30 minutes。
28
Put it in the oven, in the lower and mid-level, roasted with steam, or sprayed water on the four walls of the oven every 30 seconds, then shut the oven door three times, 230 degrees and baked for about 20-30 minutes。
29
The surface is golden brown, removed, decorated, onions cooled and eaten。Natural yeast onion cheese bread Make Tips
The timing of fermentation depends on temperature. Baking onions can also be used to make gold in the pot. The cheese is not too large to run out of all the formulas. Baking times and firepower need to be adapted to the actual situation。