洋葱玉米小面包

中文介绍【配料】主料：高筋面粉100g、低筋面粉10g、无盐黄油7g、细砂糖8g、盐1/4 T、酵母1/4T、马铃薯泥10g、蛋白10g、水50g

内馅：洋葱末10g、玉米粒50g、无盐奶油3g、盐少许

装饰：沙拉酱适量、干燥香草少许

烤温：180度、上下火、中层、15分钟左右

【制作方法】

馅料的制作：

1、黄油用平底锅加热至融化；

2、放入洋葱丁，小火煸炒；

3、炒至洋葱变色，散发出香味时盛出；

4、加入玉米粒；

5、．加入黑胡椒粉；

6、搅拌均匀待用。

面包制作：

1、酵母放入盆中，加入液体材料；

2、加入粉类材料，搅拌成团；

3、转移到案板上揉至面团稍具光滑，抹上黄油；

4、继续揉至出膜，面团收圆入盆，盖上保鲜膜进行一次发酵；

5、面团发至两倍大时，开始下一步操作；

6、面团重新揉圆、排气，等分为三等份，滚圆，该撒谎那个保鲜膜，松弛15分钟；

7、松弛后的面团擀成牛舌形；

8、翻面，放入馅料；

9、包入馅料，将两边捏紧；

10、整形后的面团放入垫好高温布的烤盘，放置温暖湿润处进行最后发酵；

11、面团涨至两倍大时，准备进行下一步操作；

12、表层刷一层蛋液；

13、用剪刀在面包表面剪出小口；

14、将沙拉酱挤入小口中；

15、撒上干燥香草，烤箱180度预热，放入烤盘，上下火烤15分钟左右。

【小贴士】

1、如果用罐装玉米粒，需将水分吸干再用；

2、面包放入烤盘时注意收口朝下，以免烤时爆开；

3、沙拉酱不需挤太多，影响造型。

英文解说【Ingredients】 Ingredients: high-gluten flour 100g, low-gluten flour 10g, unsalted butter 7g, sugar 8g, salt 1 / 4 T, yeast 1/4T, mashed potatoes 10g, protein 10g, 50g water

Filling: onion 10g, corn kernels 50g, unsalted butter 3g, a little salt

Decoration: amount of salad dressing, dry and a little vanilla

Bake temperature: 180 degrees, up and down the fire, the middle 15 minutes

Making】 【

The production of fillings:

1, heated to melt the butter with the pan;

2, into the onion, stir-fried small fire;

3, fry the onion color, emitting a fragrance when sung out;

4, add corn kernels;

5. Add black pepper;

6, mixing uniform stand.

Bread:

1, the yeast into the pot, add the liquid material;

2, add powder materials, dough;

3, the transfer of appearing in court to knead the dough with a bit of smooth board, with butter;

4, continue to knead until the film, the dough wrapping Rupen, cover with plastic wrap once fermentation;

5, the dough until double in size, begin the next step;

6, re-knead the dough circle, exhaust, etc. are divided into three equal parts, rounded, the lie that the plastic wrap to rest for 15 minutes;

7, after the roll the dough into a loose tongue-shaped;

8, upside down, into the filling;

9, the package into the filling, the sides clenched;

10, after shaping the dough into a good high-temperature cloth pad pan, place the warm and humid at the final fermentation;

11, the dough rose twice as large, ready for the next step;

12, brush the surface layer of the egg;

13, the surface of the bread with scissors cut out a small mouth;

14, the salad dressing to squeeze into the small mouth;

15, sprinkle with dried herbs, preheat oven to 180 degrees, into the oven, roast for about 15 minutes up and down.

】 【Tips

1, if using canned corn kernels, the need to drain water reuse;

2, when the attention of bread into the oven shut down, so as not to burst open when baked;

3, no squeeze too much salad dressing, of style.