And the fragrance of onion toast
By VicentaLakin
Without coconuts, which are replaced directly by milk, the presence of fragrance makes bread softer and salty, and it's good to find the first big onions used to make bread. There was no salad sauce, it was simply ignored, and then thought that it could actually be replaced by tomato sauce. The soft, salty toast, the taste is over。
Recipe Recommendations
- high-gluten flour 350 grams
- fresh yeast 10 grams
- milk 50 grams
- qingshui 145 grams
- miso 35 grams
- milk powder 12 grams
- egg yolk the 2
- powdered sugar 20 grams
- butter 20 grams
- salt
- green onions 2 pieces
- mozzarella cheese 50 grams
Steps for And the fragrance of onion toast
1
Noodles: 350 g of high-weed flour, 10 g of fresh yeast, 50 g of milk, 145 g of water, 35 g of spicy milk, 12 g of milk powder, 2 k of egg yolk, 20 g of sugar powder, 20 g of butter, 1 stalt。
2
We mix flour, milk, water, milk, yolk, sugar。
3
Scratch it and put it in freezer for 24 hours。
4
Take it out, add butter, salt, fragrance。
5
Add yeast, rub。
6
Put it in the toaster and mix it for 30 minutes。
7
Squeeze to full expansion。
8
12 parts of the noodles equalled, smoothing into the fermenter box for the first fermentation at 28, 75% humidity and 1 hour hair。
9
Decoration and casserole: 2 onions and 50 grams of Masurira cheese。
10
fermentation and cutting onions。
11
The headmaster is twice as big。
12
Open up, turn around。
13
Both sides fold to the middle。
14
Spill flowers。
15
Roll up。
16
The final fermentation is performed vertically in a toast box at a temperature of 33 and 80 per cent humidity, with about an hour of hair。
17
Fermentation to 10 cents full, cheese-scraping, onions。
18
The oven is preheated, put into bread, middle and lower, up and down 180 degrees, and baked for about 34 minutes。
19
Out of the oven, out of the heat, out of the cold。And the fragrance of onion toast Make Tips
Baking times and firepower need to be adapted to the actual situation。