Red Onion Bread｜Apron
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- Опубликовано: 26 янв 2024
- Ingredients are here : ^^
Red Onion Bread｜Apron
Lukewarm water 210ml+-
Active dry yeast 6g｜2tsp
Bread flour 300g｜2,1/8cup
Sugar 30g｜3Tbsp
Salt 2.5g｜1/2tsp
Olive oil 30g｜2Tbsp
Red onion 50-70g
Mozzarella cheese 100g+-
Mayonnaise as needed
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Have a Happy Baking.^^
#Bread 
Хобби
Спасибо! Красивый и лёгкий рецепт, обязательно попробую.
Вот и новенький рецепт пышных вкусных булочек! Спасибо Вам, большое!👍👍
Here is a brand new recipe for fluffy delicious buns! Thank you very much!👍👍
Looks so yummy!!! Thank you for sharing, enjoy all your recipes and reaching.
Is Very GOOD.
EXCELENTE.
Probaré hacerlo.
🎉😂❤😂❤😂❤😂❤😂❤
Desde Islas Canarias España.
DIOS, te BENDIGA.
Vou fazer! Obrigada
Wow, will surely make it, i love your baking skills, simple and easy to follow. Thanks to APRON i make excellent bred n rolls👍☺️
Humm! Delicious.
Интересный хлеб!
Рецепт лёгкий. Обязательно попробую! Спасибо!
Delicious.
영상 잘 보고 갑니다^^
Bravos jadore vos recettes je viens du 59 le nord merci sa dégomme 🎉🎉🎉🎉🎉
👏🏻👏🏻👏🏻👏🏻
It’s look yame❤
Sehr lecker!👋
❤
I had a ASMR sensation, and come'd. Those hands were so soft and gentle on myself. Truly a great job kneedin the dough.
ماهو مقدار الماء الاكواب، شكرا
🙏🏻🌹🙏🏻
If I use all purpose flour how much water should I use ?
😋😋😋😋😋😋😋😋😋😋👍👏
👌👌👌🙏🙏🙏❤❤❤
Why didn't the sugar was not added to the yeast water as its the one that activate the yeast ?
If anyone interested, pls watch our trafitional Seenisambal bun recipe. It's made of caramelised onions. We Sri Lankans eat lots of chilli but you can reduce the amount in the recipe to your taste.
Warm water helps also activate
👍🙏❤️❤️❤️🇺🇦
Que delícia!
👍🏻👍🏻👍🏻🙏🇺🇦❤️❤️❤️❤️
1st pin me plz ❤
why not caramelize the onions first? (at least the ones that go inside of the dough? that would help remove the acidity of it and avoid the water contained in the onions to prevent the dough to cook properly.
I just made 2 batches - one with thinly sliced red onion, and one with caramelized onion. Ironically enough, the one with caramelized onion batch actually retained more water and didn't puff up as nicely as the red onion batch. If you chop the red onion thinly and make sure not to over-stuff the bread with red onion then it should be fine; I had no problems with soggy dough on the inside. The onions on top of the caramelized onion bread got burnt as well. Overall, they both taste good, but different. I think the flavor of the raw red onion is a bit nicer though, goes better with the cheese.