Spring pretzels, cheese toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- fine sugar 40 grams
- milk powder 9 grams
- whole egg liquid 45 grams
- honey 15 grams
- dry yeast 3.5 grams
- water 150 grams
- butter 30 grams
- salt 3 grams
- Crispy sausage 30 grams
- bamboo shoots 100 grams
- High temperature resistant diced cheese 50 grams
- salad dressing 15 grams
- dried basil leaf 2 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Spring pretzels, cheese toast
1
Materials are ready, butter melts。
2
The pasta material is placed in the face of the bread machine, except for butter, salt and brilliance。
3
The butter continues to be rubbing when it's formed。
4
Scratch the larvae。
5
Just rub out the film。
6
fermentation at 28 degrees, about 40 minutes。
7
It's fine. For there is no spring, and it is a bag full of sacks, and it is for a husk without salt。
8
The fermentation of the noodles is rounded for a further 15 minutes, and the poaching is about 35 centimetres long, not more than the length of the toast box。
9
The material is laid in the first half and the second half is cut into 8-9 articles。
10
From top to bottom, the bottom is flushed into the toast box for secondary fermentation。
11
fermented to full nine in the toast box。
12
Under the oven, 180 degrees, 30-35 minutes. The top colour is filled with tin paper in time。
13
It's hot, it's cold。