Onion bread
By VicentaLakin
The onions and butter are in perfect harmony, baked, smelly, soft and thin and salty
Recipe Recommendations
- high-gluten flour 200g
- milk 125g
- egg liquid 25g
- fine sugar 20g
- yeast powder 2.5G
- butter 30g
- French noodles 40g
- shallots 100g
- egg white 20g
- olive oil 20g
- white pepper a little
- salt a little
- salty and sweet
- roast
- an hour
- ordinary
Steps for Onion bread
1
High-strength flour, milk, egg fluid, fine sugar, yeast powder, old French noodles, and noodles。
2
After a low-speed bump to dry-free powder, the high-speed bump to the face of the face is smooth and flexible, allowing for the extraction of thicker membranes, and visible sawn teeth on the edge of the mouth。
3
Put in early softened butter。
4
The butter is fully absorbed with a low-speed stir, which is then transferred to a high-speed mix until it is able to extract a thin, thin film。
5
It is packed in containers, covered with fresh film, fermented to twice the size of a warm environment (about 28 degrees), dried powder with its fingers, a hole in the face of the face of the face of the face of the face, with no immediate response and no collapse of the face, which means that the basic fermentation is complete。
6
The noodles were placed on the panel and were light-scattered, divided into six pieces, rolled round and loosed for 10-20 minutes。
7
The little noodles opened up a little bit and turned over。
8
One third of the pasta is folded to the middle。
9
Follow the middle line and fold again and squeeze it。
10
Scratch it in olive form and put it in the oven. It ferments to 1.5 times larger in an environment of about 35 degrees, with a light fingertip on the surface and a slow echo。
11
Onions are shredded and added egg purified, olive oil, salt, white pepper, evenly mixed。
12
The surface of the dough is coated with an egg yolk, with a cut in the middle and then a piece of pie。
13
Put it in a pre-heated oven, with 165 degrees of fire, 185 degrees of fire and about 15 minutes of drying in the lower middle。Onion bread Make Tips
The French pasta is intended to enhance the taste of bread and there is no room for non-dipping;2 the different brands of flour are different in their water intake, with approximately 20 grams of liquid pre-production pre-positioned and added, as appropriate;3 the onions are now in use, otherwise the placement is too long to dehydrate and affect the taste;4 the time and temperature of the baking is for reference purposes only and may be adjusted to the actual situation in the home oven;5 the articles come from @the search for rice。