Water quantity cannot be generalized.Increase or decrease as appropriate.Reference weight: 9 pieces, size, and preference.

WHAT YOU NEED

Ingredients

A moderate amount of filling
Salad sauce in moderation
A moderate amount of ripe corn
Ripe green beans in moderation
Carrot butter cooked in moderation
Bread recipe in moderation
500 grams of flour
Warm water 130 grams plus or minus as appropriate
80 grams of egg juice
Decorations in moderation
A moderate amount of egg juice
80 grams of fine sugar
8 grams of yeast

How TO MADE Vegetable salad pack

Steps 1 to 4

1. Except for butter, all the bread maker base is discarded and softened butter is added after making the dough.

2. At room temperature, fermentation is doubled to an average of nine parts after exhaust.

3. Rub round, cover with a fresh film, and wake up in 20 minutes.

4. The following graphs show how.

Steps 5 to 8

5. Method 1

6. The second.

7. Except for the thumb, everyone else is moving.

8. Use eight fingers to pull the skin and roll the end so that it doesn't crack after fermentation.

Steps 9 to 12

9. The finished product is olive-shaped, fermented to twice the size.

10. Big eggs are more delicate than this.

11. Brush on the bread surface preheat the oven 180 degrees 10min ⁇

12. Bread in the oven.

13. Fire up 200 fire down 190 12-15min

14. Out of the oven

15. Be sure to wait for it to cool and then cut two slices in the middle of the bread.

16. v type

17. Mix the salad.

18. Fill in the middle of the package.