Scribble onion
By VicentaLakin
It's sweet bread. It's a little salty. The smell of onions added to the bread is particularly appreciated, and the smell of onions in the house is baked and smells particularly appetite. It's got sausage in it. It's got a better taste。
Recipe Recommendations
- salty and sweet
- baking
- half an hour
- ordinary
Steps for Scribble onion
1
... other raw materials in the dough, except butter, were placed in the Oriental Bread Bread, opening a laminate procedure. It's smooth to the face and it pulls out a thick film。
2
Add butter, slice the noodles in small pieces, and continue with a face rub。
3
To the extension phase, the noodles pull out thinner film。
4
It is then fermented at room temperature (approximately 28°C)。
5
Some 60 minutes later, the noodles were fermented twice as large and the finger was poached with a hole, which, without convulsion or collapse, meant that the fermentation was completed。
6
The fermented pasta beat the exhaust by pressure, divided into an average of 12 noodles, and covered them with laxity for 15 minutes。
7
The loosely flatted face, growing the square face with a cane. Turn over and remember the lower end of the noodles to flatten and stretch with their fingers, so it'll stick。
8
Roll the noodles up and down. Ten more minutes of laxity, and the laxity of the noodles continue to grow。
9
Entangle the dough around the sausage and hide it in its mouth。
10
Handle all the noodles at once and put them on the cooker's dish, so that there is a gap。
11
Put it in the oven, 37°C fermented twice the size, which would take about 30 minutes。
12
The fermented noodles slit with a knife, remember not too deep. Squeeze on the surface with salad sauce and onions。
13
Put the noodles in a preheated oven, mid-level, up and down 175°C, and bake for 18 minutes。
14
The baked bread is on the grilled net。
15
It's a delicious sausage bag。Scribble onion Make Tips
When releasing raw materials, be careful that yeasts are not in direct contact with sugar and salt. 2. The amount of water in the noodles is regulated by the water intake of flour. 3. At the second round, a glass of warm water was placed in the oven to help create moisture. 4. The timing and temperature of the roasting shall be regulated by the temper of the oven itself. 5. The temperature of the bakery can be kept for approximately three days, bearing in mind that it is not in the freezer. If you want to stay longer, just put it in the freezer。