Desktop onions bag
By VicentaLakin
It's a classic table bread, and it's kind of a net-fresh bar. The onion-eating relatives must try it and make it very simple freshmen who can do it without pressure。
Recipe Recommendations
- high-gluten flour 250g
- fine sugar 30g
- salt 3g
- milk powder 7.5G
- yeast 3g
- whole egg liquid 50g
- water 90g
- butter 25g
- chives 80g
- protein liquid 25g
- vegetable oil 20g
- white pepper 3g
Steps for Desktop onions bag
1
All material in the noodle formulation, except butter, is placed in a bread-crumb, with a selection and face procedure of 20 minutes。
2
Following the extension phase, the softened butter is added and the process continues for 20 minutes。
3
To the full stage, a large sheet of thin film can be pulled out。
4
The noodles are placed in the container for fermentation。
5
Fermentation to twice the size。
6
Take out light pressure exhaust。
7
A flat split of eight croaks, covering the membranes for 20 minutes。
8
Take a nice, loose pasta, open up and down, flat on the bottom。
9
Collapse the middle down first。
10
Then both sides fold into the middle, and squeeze。
11
Keep folding the middle down, closing the door and squeezing it down。
12
All eight are ready to go to the grill and re-ferment。
13
Make onions during fermentation. Onions are washed and water is pumped with kitchen paper。
14
Cut the onions and mix all the other materials equally。
15
The fermented noodles cut with a blade。
16
Fill up onions。
17
Put it in a preheated oven for 180 degrees and 18 minutes. When the top colour is finished, tin paper can be covered。
18
Let's get out of here. Just hang out on the internet。
19
The finished product。
20
The finished product。