Super fragrant onion crispy toast, directly into the dough to soak the soaked onion cake. This formula is a bit large and not suitable for beginners. It is suitable for 450g toast.
Soak the onion for 1 hour in hot water to make the onion crispy and absorb the water.
Mix all materials except butter and yeast until the dry powder is dry and let stand for 30 minutes to 1 hour.
Add the yeast to the settled dough until the expansion stage, then add the butter to the whole, ferment until the light press does not rebound (please be careful not to send it)
Divide a good dough into three equal parts and squash for 15 minutes, roll it, relax for 10 minutes, roll it again into the toast mold, and then gently press the dent to bounce back a little.
Preheat the oven, set fire to 180 ° C, and 190 ° C under fire.
The fermented toast was baked in the oven for 45 minutes, and the state of the toast was observed. After the surface was colored, tin foil was applied to adjust the temperature of the oven to 175 ° C and 180 ° C under fire.
After the oven is blown out, the toast mold is shaken out of the air and the mold is released immediately. The toast is placed in a warm place and then stored in a bag. If you do not eat at the time, you can freeze it.
Please adjust the temperature and time according to your own oven.