Onion cheese hand tore bread
By VicentaLakin
It was discovered that the kimsan Japanese flour was found, and it fell in love at once, and it was found that for the first time and face, it was different from the normal high-weather flour, that the raw materials were 100 per cent imported into good-quality wheat, that they were so absorbent, that they could easily be filmed, that they were distributed into the bread-crumbs, and that it was almost time-consuming to look at the face of the noodles. A careful study of the gold-mounted Japanese toast powder, which is finely grinded through multiple processes, with a high-quality protein content of 13.7 grams per 100 grams of flour, a facial muscular membranes, a good product elasticity, and a particularly easy taste to pull. Making baked flour is particularly important. I'm sure I'll get better and better if I can handle the flour. Flour materials: 350 g of gold geisha, 170 g of cold water, one egg, 20 g of sugar, 4 g of salt, 40 g of butter, 4 g of sugar yeast. Pumps: a few onions, 40 grams of masurira cheese, 10 grams of olive oil, 2 grams of salt and a small spoon of black pepper。
Recipe Recommendations
- salty fragrance
- roast
- several hours
- ordinary
Steps for Onion cheese hand tore bread
1
For the preparation of materials, cold water is recommended at about 5 degrees of water at cooled temperatures in refrigerators during hot weather and at about 30 degrees of hot water at particularly low temperatures。
2
The pasta material is placed in a bread-crumb in the order in which the liquid is added with sugar salt and flour with yeast。
3
The cooker ' s machine is activated, the face of the face is smooth and has a certain degree of dilation, with a small noodle, which can be filmed but thicker and rougher, and takes about 12 minutes after the medium speed of the cook ' s machine。
4
Add softened slices of butter。
5
Once again, the cooker's machine will be activated, the butter will be pumped into the noodles at a slow pace, then the high-speed and face will be lost for 10 minutes, and the noodles will be easily pulled out of the mural, and the facial procedures will be completed. Gold Mountain Japanese toast is particularly easy to film, and it feels so simple to make bread。
6
The membrane was pulverized and especially smooth along the edge of the hole. The pasta and the state make the bread so soft and delicious. Toast must be made in such a state, and bread tissues to pull. My formula today is salty toast。
7
fermentation is done by rounding the noodles, fermenting them in a bucket or in a fermentation box, with a view to controlling their humidity and producing a wet closed space with a home oven or microwave oven。
8
Room temperature is 18 degrees, and I fermented it in the room for about an hour and a half。
9
When the noodles are fermented, the onions are shredded with salt, cheese, olive oil and black peppers。
10
Take out the flat air and split it into six pieces。
11
Ten minutes of laxity after the roll and be careful to be wet with wet cloth。
12
Put the loose pasta into a tongue。
13
Three pairs, with the midget。
14
Then cut it in the middle and keep it connected。
15
Then the head of the bread was squeezed twice from the mouth and twisted as it was。
16
I put it in a cheese box, and I fermented twice. I fermented
17
The second fermentation took about an hour, as it appeared in front of the oven。
18
The oven is preheated at 180 degrees, placed in bread for a fixed period of 30 minutes, with tin paper to avoid burn。
19
When it is done, it is released in time, it is naturally cooled on the grill, and it is kept in a bag seal。Onion cheese hand tore bread Make Tips
Toast bread is a more difficult form of bread, with high demands on the contours, and it is not possible to make nice toast without the face and the mural. In addition to the speed and time of the opposite flour, controlled and face machine, the membranes are expected to be particularly sensitive to the humidity of the noodles, making toast in the summer, and trying to cool them with a variety of methods. It's harder to think about fermenting in winter. Spring and autumn is the right temperature. It's easier to do it. Bread must be made to choose the opposite flour, otherwise it would be particularly difficult to use the experience of bakers to turn us around. This golden mountain Japanese toast was recommended to me by a friend. It's really good. In addition, the temperature of the ovens varies from one home to another, with care to adjust. If it's a toast box with a lid, it'll be easier to bake. When you don't use a lid, you must be careful to cover the bread with tin paper, or it'll be covered. Because of the size of the toast, the home ovens are small and too close to the top to be baked。