Recipe: Shallot meat loose torn bag ~ ❤️

Home Cooking Recipe: Shallot meat loose torn bag ~ ❤️

Notes:

Delicious! ! ! ! ! ! ! ! !

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix all the dough materials, knead into a dough (no need to film, smooth, this bread is not high on the tissue, of course you can also pull out the film) in a basin, covered with plastic wrap, fermented to 2 times larger , about an hour or so, the winter time is a little longer, after the summer is fermented to twice as large, the dough is taken out, placed on the table, rubbed twice, vented, and then covered with plastic wrap for 10 minutes and then opened ( If it is dip, sprinkle some dry powder), into a thin piece, about 5cm thick, in fact, a little thicker can be cut into small pieces, as shown in the figure, you can cut with a knife to cut the pizza, you can also use a kitchen knife

    Mix all the dough materials, knead into a dough (no need to film, smooth, this bread is not high on the tissue, of course you can also pull out the film) in a basin, covered with plastic wrap, fermented to 2 times larger , about an hour or so, the winter time is a little longer, after the summer is fermented to twice as large, the dough is taken out, placed on the table, rubbed twice, vented, and then covered with plastic wrap for 10 minutes and then opened ( If it is dip, sprinkle some dry powder), into a thin piece, about 5cm thick, in fact, a little thicker can be cut into small pieces, as shown in the figure, you can cut with a knife to cut the pizza, you can also use a kitchen knife

  2. Home Cooking Recipe: Then prepare a mold, I use the live bottom mold to make the cake, what shape of the mold can be, it is best to be anti-stick and live bottom, otherwise you need to brush a layer of oil and then spread the paper to prevent sticking, otherwise demoulding It’s a hassle~ then throw the cut dough to the bottom of the mold (about 3 times to put the dough)

    Then prepare a mold, I use the live bottom mold to make the cake, what shape of the mold can be, it is best to be anti-stick and live bottom, otherwise you need to brush a layer of oil and then spread the paper to prevent sticking, otherwise demoulding It’s a hassle~ then throw the cut dough to the bottom of the mold (about 3 times to put the dough)

  3. Home Cooking Recipe: Then squeeze some salad dressing (the salad dressing should be more delicious, otherwise the taste will be dry), sprinkle some fluffy pine and shallot and then put the dough, then squeeze some salad dressing, sprinkle some fluffy pine and shallot. . . . . . Repeat this step until all the dough is finished

    Then squeeze some salad dressing (the salad dressing should be more delicious, otherwise the taste will be dry), sprinkle some fluffy pine and shallot and then put the dough, then squeeze some salad dressing, sprinkle some fluffy pine and shallot. . . . . . Repeat this step until all the dough is finished

  4. Home Cooking Recipe: Finally squeeze some salad dressing, sprinkle some fluffy pine and scallions, then sprinkle a little white sesame and put it in a closed place to ferment until 1.5 to 2 times larger

    Finally squeeze some salad dressing, sprinkle some fluffy pine and scallions, then sprinkle a little white sesame and put it in a closed place to ferment until 1.5 to 2 times larger

  5. Home Cooking Recipe: Then put it in a preheated oven and bake it at 180 degrees for about 35 minutes (you may need to cover the tin foil in the middle to avoid too dark color!!!)

    Then put it in a preheated oven and bake it at 180 degrees for about 35 minutes (you may need to cover the tin foil in the middle to avoid too dark color!!!)

Tips:

Wow, delicious! ! ! You can’t stop it alone! ! !


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