Recipe: Whole wheat salted cheddar onion potato bread - quick hand Sike [healthy staple food]

Home Cooking Recipe: Whole wheat salted cheddar onion potato bread - quick hand Sike [healthy staple food]

Notes:

Ever since I fell in love with salted bread, I couldn’t stop to develop more delicious salty bread. This quick-bread method is similar to Si Kang, but it is more oily and more whole-grain powder. After roasting, the skin is crisp and tender. It tastes like eating meat, very satisfying, very good taste, very fragrant. Salty mouth is also a quick hand bread, which is more suitable for the autumn and winter season, lazy to make bread and other fermentation, potatoes and onions + cheddar cheese is also a combination of intoxication. Just after roasting, you can see the melted cheddar cheese in it. It is definitely a meaty bread that will be thought of for the second time. It is recommended to double it. Tips for the endless use of braised pork and onion crisps. Help you consume the onion cake.

Ingredients:

Steps:

  1. Home Cooking Recipe: First fry the onions with olive oil or yellow, sauté, and serve with the onion with oil. Rub the potatoes, soak them in water, remove excess starch, control the water and heat for 1 min.

    First fry the onions with olive oil or yellow, sauté, and serve with the onion with oil. Rub the potatoes, soak them in water, remove excess starch, control the water and heat for 1 min.

  2. Home Cooking Recipe: Sift high- or medium-gluten powder, salt, and baking powder into a pot, add black pepper and cumin.

    Sift high- or medium-gluten powder, salt, and baking powder into a pot, add black pepper and cumin.

  3. Home Cooking Recipe: Pour the onion crisp and excess olive oil into the powder. Use your fingers to mix the powder and onions.

    Pour the onion crisp and excess olive oil into the powder. Use your fingers to mix the powder and onions.

  4. Home Cooking Recipe: Pour the yoghurt, mix by hand, add the dough when the dough is wet and dry, add potatoes. Grab the mixture and add the cheddar cheese that is directly from the freezer in the freezer.

    Pour the yoghurt, mix by hand, add the dough when the dough is wet and dry, add potatoes. Grab the mixture and add the cheddar cheese that is directly from the freezer in the freezer.

  5. Home Cooking Recipe: The filling and flour can be mixed, basically no dry powder state, avoid excessive kneading, otherwise the finished product is not fluffy, rough blocky dough can be.

    The filling and flour can be mixed, basically no dry powder state, avoid excessive kneading, otherwise the finished product is not fluffy, rough blocky dough can be.

  6. Home Cooking Recipe: Pour the dough on the oil paper, put a round shape on the hand, dry the dough surface, do not cover the cloth at room temperature, let stand for 15min

    Pour the dough on the oil paper, put a round shape on the hand, dry the dough surface, do not cover the cloth at room temperature, let stand for 15min

  7. Home Cooking Recipe: After 15 minutes, cut 4 points with a knife and cut to 3/4 position.

    After 15 minutes, cut 4 points with a knife and cut to 3/4 position.

  8. Preheat the oven 200°, 20-25min (see tips). The surface is hard-shelled and yellow, and it is taken out and placed on the grill for 20 minutes, then cut and eaten.

Tips:

1, potatoes must go to the starch to control dry water. 2, want the skin is more crispy can be baked for 5 minutes, which is 25min. 3, onion crisp can be used as a braised pork rice onion crisp, add 20g, oil does not need to add, add 10g yogurt. 4. Whole wheat flour can be replaced with rye flour and equal medium or high-gluten flour. 5, yogurt can be changed to 80-90g milk, I did not try, so change milk


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