Onion pine rolls
By VicentaLakin
I'm very fond of meat pines, and I'm a little pine-cooked, because there's a lot of cake and bread, and the classics in meat pine bread are full of onion pine rolls. It's also the star product of the bakery, which I share today, which is a very good taste in the making and making of this bread. It's less of a particularly soft type, but it's sweet and salty, and it's definitely a good thing for friends who don't like sweet bread. The part of the salad is fixed at 1:1 p.m., which tastes like the market-sale bread, and it tastes as much as one, and it tastes like one, and it tastes like one, and it's better, after all, it's a lot of sauce, a lot of pine, and the whole taste of it is better。
Recipe Recommendations
- high-gluten flour 250g
- fine sugar 35g
- milk powder 10g
- whole egg liquid 30 grams
- yeast powder 3g
- milk 140g
- salt 2g
- butter 20g
- ham appropriate amount
- chopped chives appropriate amount
- egg liquid appropriate amount
- salad dressing appropriate amount
- Jin si Rou song appropriate amount
Steps for Onion pine rolls
1
Flouring, gravy flour, sugary sugar, sugary yeast, powdered powders like milk, evenly mixed with whole egg fluids, milk, liquids like milk, and grafted to the point of pulling out a rough film。
2
Add softened butter and salt to the room, rubbing the face again so that it can pull out of the state of a thin-love membrane and wipe the face。
3
The face is rounded, the first fermentation is carried out, the surface is covered with wet towels or protective membranes, the ferment is twice the size of the original volume, the finger-tip flour is used to pierce the surface of the flour, the hole is not condensed and the face does not collapse。
4
It is used to exhaust the air by shifting the noodles to the rubbed, pressing pressure, smashing the bubble。
5
The fermentation box is 35 degrees and 75 per cent wet, half an hour fermented, which is cold in the winter, requires an hour of fermentation, covering a moist towel and avoiding dry skin。
6
The fermented surface is full of egg fluid, and a layer of onions and ham。
7
THE OVEN IS PRE-HEATED 10 MINUTES IN ADVANCE AND IS SET TO FIRE 180 DEGREES: BEAUTIFUL TO MEET THE OVEN PT 4012W。
8
Mid-level, 15 minutes of bakery, mid-range tin paper based on top colour to avoid overmasking。
9
The dryer is taken from the bakery, the surface is evenly coloured, the gold is good, the surface is covered with wet towels during the drying, the moisture is avoided, the bread is dried and the rolls are open。
10
Scramble to the heat, roll over, squeezing over the salad sauce, shatter over the meat pine: The salad sauce is sweet and mayonnaise is evenly mixed at 1:1。
11
With a long sheet of oil, the bread will be rolled up, a knife will be drawn in each of the sides of the bread and a fifth of the far side, so it will not be easy to break or crack the roll, and it will be able to grow into small pieces in a minute
12
Each part of the roll is covered with salad sauce, lots of sauce, pine, delicious pine rolls。
13
Seal it, and in a day's time the pine and the salad sauce will be fully integrated
14
Microwave heats up for 10 seconds and the whole bread is softer。