Meat pine onion cheese rolls
By VicentaLakin
It's really nice and comfortable without rubbing it. Onion cheese pine buns, this is the favorite flavor. It smells like a house。
Recipe Recommendations
- salt 2 grams
- low powder 50 grams
- high powder 200 grams
- cream 100 grams
- water 58 grams
- honey 8 grams
- melt butter 10 grams
- yeast 5 grams
- salad dressing 1 scoop
- ketchup 1 scoop
- meat floss appropriate amount
- diced green onion a
- shredded mozzarella cheese appropriate amount
- egg liquid appropriate amount
Steps for Meat pine onion cheese rolls
1
All bread materials, except butter, are mixed into clusters and salt and yeast are open. Put it in melted butter, rub it in smooth noodles. The cover is in the warmth (to avoid direct sunlight) and it ferments twice the size, and it is now fermented quickly if the weather is warm。2
* You can also choose to freeze fermentation, like a picture, with a bag, squeeze out the air and tie up the refrigerator in a little bit above for 15 hours. * A bowl of hot water can also be put in the microwave for 1 to 2 minutes, with extra warm fermentation in the noodles。3
The state of the frozen fermentation is based on this picture of my other square, which is fatter than a drum. One night it didn't get fat, and I don't know why. It doesn't matter. Put it in the warm and re-ferment twice as big。4
When it's almost twice as big, you stick your finger in a hole, or you'll ferment. Take out the exhaust, split it into two equals and four equals each, and cover it with a membrane to prevent drying。5
Take a pasta up to the top, melt the butter, and leave a few centimeters close to the end of the body. Put the pine on it, roll over from the far end and squeeze it to the end. The seal is spread over the moulds, the ovens, and is rolled in turn, and then fermented to 1.5 times the temperature of the film。6
The fermentation is almost the size of the preheat oven。7
fermented bread rolls with egg sluice and cheese chips, and salad sauce and onions。8
180 degrees for 18 minutes。