Focacha

1

Bread materials are liquidated, except olive oil and cheese。

2

The order of the powder is then placed in the bread can, and the bread can is then placed in the bread machine with the materials。

3

Select the procedure for standard 1 bread, without adjusting anything, and then activate the bakery machine (at which point it is shown to be 3.15 minutes)。

4

Allows the bread machine to shuffle its face for 15 minutes (at which point it shows a time of 3.00) and then press the start-up button long enough to stop the bread machine。

5

Add olive oil。

6

Select a standard bread program of 1 and select a weight of 750 g, and then activate the bread machine (bread machine display time 2.58)。

7

The bread machine is automatically allowed to wipe its face for 25 minutes, and the face is covered and then presented with a phase that can pull out a large sheet of film。

8

Then the bread machine goes on again。

9

And then you don't have to do it at all. You're busy. The baker will run an hour and 55 minutes of fermentation. One hour and 55 minutes later, the fermentation process is complete, and the bread opportunities are ticking, reminding you that it is done. After the fermentation was completed, the noodles rose to about 7 full of bread drums。

10

Remove the noodles, light pressure the exhaust, and put it loose for 15 minutes behind the roll。

11

Eight inches of round cake with a layer of butter resistant。

12

Once again, the loosely fine noodle pressured the air, and the tumbled into flat circles. Put it in the cake model。

13

The fermentation box is 38 degrees preheat, with a little warm water, and the bread moulds are put in and fermented。

14

It's about twice as big in an hour。

15

Take out the niced noodles and use your fingers to crush a few holes in the middle。

16

And then you brush a thin layer of olive oil on the surface

17

Throw cheese。

18

Nice and smooth。

19

The oven is preheated at 200 degrees, with a second layer and a 30-minute high- and low-fire roast. (Pressed paper after colouring of midway surface to prevent it from being too dark)

20

The baked bread takes out the grilled web and cools。

21

Then cut it up and eat it. See? Doesn't it feel like cake

1. The recipe ingredients are for reference only. Each brand of flour has different water absorption, the weather and room temperature vary by location, and the amount of yeast also varies. Therefore, those wishing to make this should adjust the ingredients according to the actual situation. 2. Using a bread machine to knead is very convenient, but for egg-free bread like this, I feel it needs to be kneaded longer than ordinary bread to achieve a good result. For this one, I kneaded for 40 minutes; generally, for bread containing egg that isn't a toast style, 30 minutes is sufficient for me. 3. Savory bread requires a longer fermentation time and uses more yeast than ordinary sweet breads. For this bread, the room temperature here is now 23 degrees, and the fermentation time took nearly 2 hours. I still used 4 grams of yeast because savory bread rises more slowly; in order to rise properly within a certain timeframe, the amount of yeast must not be too little. 4. My bread machine is a Donlim, so the buttons are described based on the Donlim machine. Also, my model has a pause function, though some machines do not. However, Donlim machines all have a 15-minute power-off memory program. When shaping, you can directly unplug the machine; after shaping, plug it back in, and the program will continue. Please use this for reference