250 grams of high protein flour
100 grams of oatmeal, finely blender
25 grams of parmesan cheese
1 teaspoon instant yeast
1/2 tablespoon granulated sugar
250 ml milk
25 grams of white butter
1/2 teaspoon salt
Spreads:
1 tablespoon evaporated milk
Topping Ingredients:
1 tablespoon parmesan cheese
Processing way:
- Mix flour, oatmeal, parmesan cheese, yeast, and sugar. Enter the liquid milk little by little. Knead until smooth.
- Enter white butter and salt. Knead until elastic. Let stand 30 minutes until fluffy.
- Dough. Weigh each 40 gram dough. Round shape. Let stand 10 minutes.
- Flatten the dough and shape the round again. Place on baking sheet margarine spread thin. Let stand 45 minutes until fluffy.
- Oles evaporated milk. Sow parmesan cheese.
- Oven 12 minutes with the flame temperature below 190 degrees Celsius until cooked.
Tips:
- Extend fermentation times when bread is not fluffy doubled.
- produce 17 pieces
