Hot dog bread
By VicentaLakin
Make your own soft bread and eat whatever you want. Loved sausages, meatballs, butter nuts, cheese, mustard, ketchup. Breakfast and tea are good。
Recipe Recommendations
- salty and sweet
- roast
- an hour
- simple
Steps for Hot dog bread
1
Get the noodles ready
2
All foods in the pasta, except butter, are placed in bread drums, which are put in sugar, salt, milk, eggs, then high-banded flour, and the yeast is placed in the order of flour. Hand rubs can be placed in a washpot, the food is placed in the same order, rubbing. Noodles
3
Commencing the latching procedure of the baker, with hand rubbing in the container to smooth the face. The baker is about 20 minutes smooth, adding butter to the formula and continuing to grind for 10 minutes
4
The bakery and the good noodles can be fermented in the bread drums, fermented to 2-2.5 times the size of the original bread drum, and the finger pierced without condensing, with no sticky hands, without the obvious sour smell
5
The fermented pasta vents into 12 to 16 small noodles
6
Take a noodle in an elliptical form
7
From Short Edge
8
The interface is moving into the mould
9
Put a bowl of hot water in the oven for a second fermentation
10
fermented to twice the size of the bread embryo, a 175-degree preheat in the oven, roasted in the fermented bread embryo, coloured on the surface for about 18-20 minutes
11
Hot dog bread
12
Add like vegetables and meat and squeeze mustard and ketchup。Hot dog bread Make Tips
One, the pasta must be made in accordance with the principle of first liquid salt sugar under the ground, with yeast on flour, ensuring that yeasts perform their best 2 and do not need muzzles, rub the face in the open hole after stretching, rub it in butter for 3 and watch the size of the double fermentation. A bowl of hot water in the oven will be effective in helping the noodles to ferment 4 and the time and temperature of the roast will be adjusted to the actual situation in their ovens. If it's too coloury to go midway to make sieves, I've got a small trick in every dish