Onion cheese bread

The bread looks complicated, but it's done in the evening with the kids. The breakfast with the bread is so easy that it can be taken to the table in 10 minutes. The bread with the eggs and milk is a classic mix. This bread is salty today, with cheese and better suited to the appetite of my children. The child belongs to the Lord who can't walk without seeing the cheese. Today's bread formula itself can make toast, and I'm doing it by making toast and pasta. It's perfect. It's delicious. Friends often ask me why my own bread is not soft, it's good when it comes out, it's hard all night. In this case, most of the time, the flour is either wrong or wrong in terms of the level of face, and the next steps are mentioned. Since last year, I have been using wheat flour, which is 100 per cent of the finely processed wheat imported, 23 per cent of the protein content, good and stable protein quality, easy membranes when making bread and face, and (as far as the membranes are concerned, the steps will also be mentioned) the baking of the finished product, which is soft and soft, eats the fragrance of wheat and tastes more likely to succeed. I've taken a lot of pictures today, and I'll tell you as much as I can, and it'll work. I wish you success。

Recipe Recommendations

Wheat flour for Arowana bread 300 grams
milk powder 10 grams
water 135 grams
egg 45 grams
sugar 20 grams
salt 3 grams
yeast 3.5 grams
butter 30 grams
chives appropriate amount
cheese appropriate amount

salty fragrance
roast
several hours
ordinary

Steps for Onion cheese bread

Prepare materials。

First, water, eggs, milk powder, salt and sugar are added to the cook's bucket。

A further 300 grams of chowfish bread for wheat flour。

Finally, yeasts are added so that they are not exposed directly to salt and sugar, and liquids are added to the powder, which is the correct order of the baker cooks ' machines, and when they are mixed up, the powder flies。

Activate the cook ' s machine, turn the noodles and bands at low speed, and then turn to the high speed and face for about 10 minutes. The machine I used was the fastest. I used the fourth. If the noodles are dry, it can be seen by squeezing or looking. If the noodles are too wet, they stick on the bottom when the machine mixes。

Each machine works differently, not only in terms of time, but also in terms of the condition of the face of the face, which is smooth, and can see the membranes but not smooth when they open, and can be buttered。

When butter is added, the butter is to be drawn into the noodles at a slow pace, then the high speed and face for 10 minutes, and finally the noodles and the state where they can be easily pulled. And face-to-face is done. When the face is able to lift the film well, the hand of the face is particularly smooth。

It takes time to ferment in warm places with wet cloths on the mask. It takes about an hour at about 25 degrees。

It's a hairy noodle, a fingertip, no backsliding, and the visual headmaster is much bigger。

Split it into five pieces and roll for ten minutes。

This is the time to prepare the internals, cut the onions, add a little salt and olive oil, not too much salt and oil. And we'll mix the cheese up. Here's cheese with Masurira。

Open the lasagna and form a rectangle。

Put on a little onion cheese pie and leave a blank on the side of the mouth。

Roll up along the long side and shut up。

Put it on the board, cut it and keep it connected。

And then, as the drawings turn into heart-shaped bread, they just roll up cheese onions。

It takes about 30 minutes to put oilpapers on the grill, bread embryos and ferment in warmth。

The bakery is painted with yolk and the oven is 180 degrees preheated。

In the middle of the oven, about 180 degrees and 18 minutes, the bread is painted. When you get out of the oven, you leave your plate on the bread shelf and it cools

When it's not hot, it's sealed in a bag。