There are so many desserts that you want to change the taste, this one doesn't compare the taste, the freshly baked bread, the fragrant, fragrant cheese skin, the perfume of the onion, the soft, salty bread that you can't stop after a bite, you can't help but eat it!

WHAT YOU NEED

Ingredients

500 grams of starch
Bread additives (not negligible) 2.5 g
15 grams of milk powder
40 g of white sugar
One egg.
About 240 grams of milk
Masurilla cheese in moderation
10 grams of salt
40 grams of butter
5 grams of dry yeast
A moderate amount of foam

How TO MADE Onion cheese, salted bread, and an unforgettable cocoa.

Steps 1 to 4

1. All ingredients except butter and dry yeast are added and stirred in a pan.

2. Scatter the eggs and leave a small part behind to brush the surface with a brush.

3. Milk should not be added all at once, and the softness and hardness of the dough should be observed while stirring, as the degree of water absorption of the flour varies from manufacturer to manufacturer, depending on the specific situation.

4. After adding butter and dry yeast, continue stirring until it has a certain elasticity.

Steps 5 to 8

5. It is necessary to stir the dough for a total of 40 minutes, the dough is smooth and elastic, a piece of dough can be pulled out and a uniform thin film can be drawn through the fingerprints.

6. A plate of water is placed at the bottom of the oven to keep the moisture, and the surface is covered with a fresh preservative bag for about 40 minutes (an oven with a fermentation function sets the temperature to 0 ° C, the function is set to fermentation; if there is no fermentation function, the oven sets the temperature between 35-40 ° C), the dough expands to twice as much, it can also be fermented in the bread machine, for a relatively longer time.

7. The fermented dough is removed by slightly rubbing the exhaust gas and divided into six doses.

8. Rub it round and let it loosen for a few minutes.

Steps 9 to 12

9. Take a long dose, pull the bottom into a right angle, roll it up and down, paying attention to the two ends.

10. It is rolled into an olive shape and placed in a pan with oil paper or oil cloth at intervals, with a knife cut deep in the middle to form a boat shape.

11. Cover the preservative film and put it in the oven for a second fermentation for 50 minutes.

12. After fermentation, it expands to twice its size, and the surface is brushed with a layer of egg juice and sprinkled with a layer of onion foam.

13. Add another layer of mashed potato cheese.

14. Place the middle layer of the oven in a preheated oven at 180°C and set it on fire at 150°C for 30 to 35 minutes.

15. It is baked for about 10 minutes on the surface, if not too much, add a layer of tin paper in the middle and continue baking.

16. The freshly baked bread is crisp on the surface, soft on the inside, and delicious with a savory aroma of onion cheese!