This onion cheese ham stew is for New Year's Eve. I made it based on my friends' recommendation of the little fox monkey's onion cheese stew. Here I'm just making my own notes.

WHAT YOU NEED

Ingredients

225 grams of flour
Low flour 25 grams
45 grams of fine sugar
25 grams of eggs
3 grams of salt
3 grams of yeast
10 grams of milk powder
130 grams of water
30 grams of butter
Two slices of cheese
Onion powder in moderation

How TO MADE Onion cheese and ham

Steps 1 to 4

1. Weigh all the ingredients except the butter, put them in the bucket, use the cook's machine to mix the dough, and note that the water should not be added all at once.

2. Weighing the slices of butter at room temperature

3. The cooking machine first uses a slice of dough to make this one for about a minute or so, and the dough is not very sticky, so it's fine.

4. It can be stretched after about three or four minutes of mixing, and then butter is added.

Steps 5 to 8

5. After adding butter, change to four layers and continue to knead for about 10 to 15 minutes. Remove a piece of dough and stretch it to form a thin film.

6. This is the first time I've used a chef's machine to scrub a glove membrane like this. I'm so excited. Oh, this chef's machine has arrived.

7. Put the dough in a bowl, cover it with a protective film, put it in a warm place, ferment it, ferment it until it's twice as big as it used to be, sprinkle a little bit of powder on your fingers, put it in the middle of the dough, and the dough won't shrink.

8. After removing the dough, take out the air and divide it into about 80 grams of dough, roll it around, let it sit for 15 minutes, and when it is loose, cover it with a preservative.

Steps 9 to 12

9. Take a dough and fold it into an oval.

10. It's all over, it's all over, it's all over, it's all over, it's all over, it's all over, it's all over, it's all over.

11. I put it directly in a deep oven, covered it with a preservative film, and put it in a warm place to ferment again. My friend in the baking oven said that the second fermentation is best in the oven.

12. The fermentation is particularly thick and soft.

Steps 13 to 16

13. The oven is preheated, the cheese is sliced, the onions are sliced, the ham is sliced a little bit at home, and I've sliced it, and I've sliced it, and I've sliced it, and I've sliced it, and I've sliced it.

14. Put it in the middle of the oven, cook it at 180 degrees, cook it for about 15 minutes, cook it at your own temperature.

15. The scented onion, the ham, the cheese, the stew, the stew, the stew, the stew, the stew.

16. It's tempting, but this onion cheese ham steak tastes really good, and I highly recommend it.