Main dough:
High gluten flour: 250g
low gluten flour: 50g
High glucose-resistant yeast: 3g
White sugar: 40g
Salt: 3g
Milk: 150g
Whipping Cream: 90g (can be replaced with 50g milk + 30g butter)
Others:
chopped green onion: 20g
cooking oil: 1/2tbsp
white sesame seeds: small amount
egg: one.
Salad dressing or meat puffs: moderate amount
Preheat the oven, lower and middle layers, bake at 180 degrees, top and bottom heat, for 18 minutes, adjusting the temperature and time appropriately to the (temperament) of your own oven, topping with tinfoil promptly after coloring.
Tip:
1. Immediately remove the toasted slices of bread from the baking sheet to a rack, turn over when not hot, bottom side up, make three cuts close to your side, spread with salad dressing, spread with meat puff.
2. Press the bread slices against the wall, put the rolling pin under the greaseproof paper, push the bread forward while rolling the greaseproof paper, let it rest for 30 minutes after rolling, and cut it after setting.
Негізгі бет Тәжірибелік нұсқаулар және стиль Even a novice can make the shallot and pine bread rolls, the surface does not crack, once fermented!
Пікірлер: 185