Onion pine bread
By VicentaLakin
I'm the baker of the tunnel. I tickle when I don't scratch. But at a low level, you want to make yourself a good breakfast. Today, I swung an onion bun。
Recipe Recommendations
- high-gluten flour 200 grams
- eggs 50 grams
- milk 120 grams
- yeast 3 grams
- white granulated sugar 20 grams
- edible salt 2 grams
- butter 15 grams
- chives appropriate amount
- meat floss appropriate amount
- salad dressing appropriate amount
- egg liquid appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Onion pine bread
1
The materials were placed in bread drums (other than butter), a face-washing procedure was initiated and butter was added, and a face-washing procedure was initiated to allow the face-to-face to enter the full expansion phase and to remove the glove membrane。
2
I'm going to ferment the first time I've fermented the lasagna in a room temperature
3
The fermentation is twice as large, the fingers are fermented with flour and holes, and the fermentation is successful。
4
Take out the noodles with the scratchboard, light-shot air。
5
It was divided into six small ones, covered with a 10-minute membranes。
6
Prepare onions, pine and salad sauce。
7
Take a pasta and flatten it with two hands and press it thinly。
8
From top to bottom。
9
Squeeze the stitches。
10
Long with both hands。
11
If a knot is to be drawn, the other end is to pierce the knot from the circle。
12
It's the shape of the festival. Keep it down。
13
If made, the remaining lasagna will be assembled and placed in the oven。
14
Put a bowl of hot water at the bottom of the oven, allowing bread embryos to ferment for the second time at 36°C and humidity at 75°80°C
15
It fermented to 1.5 times the size。
16
Put egg fluid on the surface。
17
Put meat pine and onions on the bread embryo。
18
Finally, pour salad sauce. 180°C preheat oven。
19
Fire up and down 180°C for 18 minutes。
20
The finished chart。