The salad sauce, the pine bar

By VicentaLakin

The salad sauce, the pine bar
Since the beginning of December, the weather in Beijing has become colder, the city has been affected by various kinds of viruses, and many families are sick, and finally it's my turn. A week of hot fever has taken my whole life, and I haven't found any poison, but it's really contagious, first me, and then my son, and finally my husband. After the fever, the child's appetite is still poor and he eats almost one meal a day. Today's son says he wants to eat meat loaf, so he can make a whole meal after he's finished. He can cut off the curry sauce or squeeze cream. Today's share of meat loaf is more solid, soft and hard, so it's good for new hands, and the shape of bread is very solid, unfailing, and it's very beautiful. Without a mold, it can make every piece of meat loaf that looks similar with both hands, and it's full of bread, full of salad sauce and full of pines, each of which is a great satisfaction。

Recipe Recommendations

Steps for The salad sauce, the pine bar

  • Make The salad sauce, the pine bar step 0
    1
    Because they like to bake, they're always in the fridge, with pure animal cream, a lot of creamy butter and masulilla cheese pieces, which are essential, and a son likes pizza and bread, which are so rare that today's meat loaf can be splattered on the surface, which is more fragrance, which is another fragrance。
  • Make The salad sauce, the pine bar step 1
    2
    I'm rubbing my face with a cook machine, rubbing my face in a bowl with high-weather flour, sugar, yeast powder, evenly mixed, and pouring into an egg, with milk (with a total weight of 180 grams of milk and eggs), with butter in a condition that can bring out a rough glove sheet, softening it early, adding salt, and continuing to rub my face until you can pull out a thin and perfunctory glove sheet, and the surface is very smooth, even if you can't pull it。
  • Make The salad sauce, the pine bar step 2
    3
    The noodles are rounded and fermented twice as large, divided on average into six pieces, each of which is about 80 grams, rolled round, covered by a lax membranes for 20 minutes to take a tummy of the face, and from the middle up and down, with the face flipped, and the bottom down on the table again, and swung up and down。
  • Make The salad sauce, the pine bar step 3
    4
    A little longer, about 20 centimetres, a layer of egg fluid on the surface, a circle of pines in the flesh, full of pines, into the oven, with a little space in each bread。
  • Make The salad sauce, the pine bar step 4
    5
    The fermentation is about 1.5 times larger than the original size, allowing preheat ovens, up and down 170 degrees, and a layer of salad sauce on the bread surface before entering the oven。
  • Make The salad sauce, the pine bar step 5
    6
    It's 10 minutes in the middle of the oven, 180 degrees, 10 minutes in the middle, out of the oven, dry on the net, and if you lose some heat, you can seal the oven and squeeze a salad sauce on the bread surface while it's hot
  • Make The salad sauce, the pine bar step 6
    7
    It's full of pine, and there's a lot of sides。
  • 8
    The bread is well organized, its taste is soft and sweet。
  • Recipe Categories