WHAT YOU NEED

Ingredients

52 grams of whole egg juice (dough)
145 grams of high-quality flour
38 grams of low-fat flour
30 grams of white sugar (dough)
1/4 teaspoon of salt
Yeast (dough) 1/2 1/4 teaspoon
Fresh milk (dough) 45 grams
10 grams of clarified water
Butter and flour 27 grams
Dried onions in moderation
Onion flowers in moderation
Masurilla cheese in moderation

How TO MADE Onion bread

Steps 1 to 4

1. Mix all the powdered material in the dough, dig a hole in the flour pile, and pour into all the liquid material, without adding butter.

2. Stir into flakes with a scraper knife.

3. Transfer to a non-sticky silicone mat and continue rubbing the surface.

4. Continue to knead the dough, accompany the wrestling movements, occasionally take a small piece of dough to inspect, until a coarser membrane appears.

Steps 5 to 8

5. Add softened butter.

6. Continue to rub the surface until a large, unbreakable thin film is formed.

7. The dough is rolled round, covered with a protective film for basic fermentation.

8. The dough base is fermented to twice its original volume.

Steps 9 to 12

9. After basic fermentation, the dough is removed, exhausted, weighed, and evenly divided into six parts.

10. Roll each small dough and let the preservative loosen for 15 minutes.

11. Take a dough, grow an oval, flip over, and cut the bottom half of the dough into several long strips with a knife.

12. Roll the dough from top to bottom and squeeze it tightly.

Steps 13 to 16

13. It is placed on a pan of grease paper, covered with a preservative film, and undergoes a second fermentation.

14. Second fermentation to twice the original volume, surface brushing of the egg juice.

15. Shredded onions, shredded onions, shredded onions, shredded onions, shredded onions.

16. The oven is preheated at 180 degrees, then heated at 180 degrees, then heated at 160 degrees, baked for 18 minutes.

17. After cooking, it is dried and stored in a sealed bag.

18.

Handy cooking tips

　　1. The harvest mouth should be tightly squeezed and pressed at the bottom to avoid bending during secondary fermentation and baking.2. The surface filling should be scattered on the bottom layer of the masurilla cheese to prevent roasting during the baking process.