Onion chop bag
By VicentaLakin
Recipe Recommendations
- high powder 250 grams
- low powder 50 grams
- sugar 30 grams
- salt 1/4 teaspoon
- milk powder 15 grams
- yeast powder 3 grams
- whole egg liquid 30 grams
- water 155 grams
- butter 20 grams
- powdered sugar 20 grams
- Chives 18 grams
Steps for Onion chop bag
1
Put the pasta mains, other than butter, in the baker for 20 minutes and then add a small slice of butter。
2
A further 20 minutes of slurping can be used to pull out a slightly translucent lacquer. Room temperature fermented twice as high。
3
The fermented pasta is subdivided into 18, about 30 grams。
4
Scroll round。
5
Three are in a group and are released next to the grill. fermented twice in warm and wet。
6
The fermented face is covered with a full egg fluid and a blade with scissors。
7
Onions cut small particles during fermentation。
8
Onion sauce: Butter room temperature softened, sugar powdered, salt evened, and onion pellets plattered, then loaded into a bouquet and cut a small mouth。
9
Squeeze onion sauce at the edge of the knife。
10
The oven is preheated, 175 degrees for about 18 minutes。
11
The finished chart。
12
The finished chart。
13
The finished chart。