Onion pine rolls
By VicentaLakin
This roll is very soft. Add soup to slow the aging of bread。
Recipe Recommendations
- Queen High-gluten Flour 230g
- Queen Low gluten flour 50g
- sugar 25g
- salt 3g
- fresh yeast 8g
- soup seed 80g
- whole egg liquid 50g
- water 85g
- butter 20g
- flour 15g
- chive leaf 6G
- cooked sesame 2g
- meat floss appropriate amount
- Casta sauce appropriate amount
- olive oil appropriate amount
- salty and sweet
- roast
- several hours
- simple
Steps for Onion pine rolls
1
15g of high-strength flour mixed with 100g water. it's hotter by the fire. it's mixed to prevent the bottom. heated to flour paste, slightly burned。
2
main: high powder 230g, low powder 50g, sugar 25, salt 3g, fresh yeast 8g, soup 80g, full egg fluid 50g, water 85g into the cook machine. the soup will be just a few grams away。
3
flour and up to the extension phase, add 20 g soft butter。
4
And to the noodle can pull out thinner film。
5
Covered with a film fermented to 1.5 ~2 times the size, fingers with flour poking holes, and holes with no backsliding。
6
When the noodles are ventilated and loosely, they are placed in a disc of 28*28. The picture is the first time after the blast。
7
I'm gonna get a few minutes to get my skin wet and a four-angle. Cover it with fermentation。
8
prepare a 6g onion leaf to cut small grains, with a small spoon of olive oil, full eggs scattered and 2 grams of sesame。
9
First egg fluid on a haired face, then onions and sesame。
10
The oven preheated 175 degrees and 15 minutes in the lower middle。
11
When the bread surface is dryed to the temperature of the hand, it is cut to the four sides, with a few blades cut across the back for rolls。
12
Put on the casta sauce or the salad sauce and the meat pine. Custer is better, healthier。
13
Rolling up, rigid (preventing water loss) with membranes, one hour。
14
Cut the block. Likes a lot of cedars on both sides of the block, rubbing on the pine。
15
The addition of soup makes the roll softer。