Onion Bread(yang cong mian bao )

Onion Bread

Introduction:

"Onion Bread (painauxoignons) is sure to be loved by everyone. It's oil-free and sugar free. It's the best choice for tomato soup and salad. I fried the onion for a while, and you can also choose fried or raw."

Production steps:

Step 1: put the old dough and materials into the toaster for mixing. My method is to take out the dough for 15 minutes.

Step 2: fry the onion in advance, drop the oil and cool it

Step 3: press the dough into the onion

Step 4: the first 45 minutes of alcohol to double the size

Step 5: cut into 100g six person dough

Step 6: knead into a circle and relax for 15 minutes

Step 7: use a knife to cut the leaf like pattern, cover it with cloth, and then continue to mellow for 1 hour and 15 minutes

Step 8: this knife must be cut before the second alcohol

Step 9: preheat the oven for 10 minutes, put a bowl of water into the bottom of the oven and bake at 200 ℃ for 25 minutes. You can't let go of the salty fragrance and onion fragrance.

Materials required:

Old dough: 80g

Water: 170g

High gluten flour: 300g

Dry alcohol mother: 3G

Salt: 8g

Note: old dough: add 125g flour, 80ml water, 1.25g dry yeast and 2.5G salt to mix dough one day in advance, and refrigerate for 24 hours after mellow for two hours. Take 80g. Adding mellow dough can enhance the elasticity of gluten and the flavor of bread, and prolong the shelf life. Add alcohol mother should be careful not to add too much, too much bread will not only become bigger, but also sour taste.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: onion

Chinese PinYin : Yang Cong Mian Bao