Onion pine toast
By VicentaLakin
The bread tastes like a cake, very soft, very explosive. With onions and meat soufflés, the house smells so good. It's more liquid, it doesn't suggest hand rubbing, it's really crazy, it's okay to rub the face, it's sticky in fermented noodles, it's just a little hand powder。
Recipe Recommendations
- high-gluten flour 500G
- sugar 50g
- salt 5g
- egg yolk 55g
- whole egg liquid 155g
- milk 150g
- milk powder 30g
- yeast 5g
- light cream 25g
- butter
- Pork floss crisp appropriate amount
- Meinizi appropriate amount
- green onion appropriate amount
Steps for Onion pine toast
1
In addition to butter, the rest of the pasta material is placed in the bakery, a face rub, a stop button, a cut (or softening) butter, restarting the noodle key and rubbing it to the end。
2
Two shampoo programs, a muzzle. My toaster was 20 minutes, 40 minutes
3
It's fermented twice as big。
4
The exhaust is divided into six equals and loose for 15-20 minutes. A little sticky on the noodles. It's working very well
5
Take a little noodles off。
6
Collapse up and down to the middle。
7
Quiet for 15-20 minutes。
8
And long stripes, wide as toast。
9
Squeeze onions and squeeze on milk。
10
Put on the meat souffle。
11
Roll it up。
12
Put 450 grams in Tusk Moot。
13
It's a warm place with a second fermentation to eight full。
14
Brush the whole egg fluid, fry it with a frying knife in the middle and put a little butter on it. No, no butter
15
In a pre-heated oven, 350° Fahrenheit (180°C) for 40 minutes. I started by covering two layers of tin paper to prevent the surface from getting too dark。
16
Out of the oven and cool
17
Nice and delicious bread。
18
Turn it off. It's very delicate。
19
There's plenty of meat soufflés。
20
The taste of cake, very soft。