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Butter Roll >>
Easy Cake >>
Ingredients (for 8)
instant dried yeast
3g (0.5 tsp)
4g (1.3 tsp)
from 1 to 5.
* How to make
* How to knead the dough
Knead the dough with
a food processor
While the dough is rising, make
and cool completely.
Knock back the dough by punching it gently. Shape the dough into a ball lightly. Leave for 15 minutes.
Roll the dough out into a 20 cm (8 inch) square.
[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size.
Spread the tomato cream, leaving a 1 cm (0.4 inch) border.
Roll the dough up.
Brush the surface with beaten egg. Sprinkle with the tomato cheese.
Bake at 200 degrees C (392 degrees F) for 10 minutes or until golden.
Pinch the seam shut.
Sprinkle the bread with the dried parsley.
Cut the dough into 8 equal rolls with a knife. Put the dough on an alminum foil 10 cm (4 inch) in diameter.
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