Old cheese bag
By VicentaLakin
It took me two nights to make this old cheese bag, one of which was limited in time and the other one of which was very soft; the other two were done in the fridge, except for the yeast, which was a warm room fermentation; at night, the second fermentation was done in the fridge, so we could go to bed, get up in the morning and make a model, then put it back in the fridge after the third fermentation, come home at night, take out the face and warm, and get into the oven. That's a good way to work
Recipe Recommendations
- high powder
- low powder 36 grams
- water 96 grams
- yeast 4 grams
- salt 2 grams
- sugar 10 grams
- light cream 20 grams
- egg 54 grams
- cheese slices 3 tablets
Steps for Old cheese bag
1
Put the yeast material in the toaster, evenly
2
It's two and a half times fermented
3
Add other materials to the fermented noodles
4
We'll get some pasta material to light, slide it and then we'll add butter
5
All the material to the film
6
Two and a half times fermentation again
7
Take out the dough and split it into three equals
8
♪ A nice, loose face ♪
9
Rolling up sticks
10
Scratch the shape with a pair of scissors. Do not cut it completely. Break
11
Put the face in the grill and ferment twice as big as the wet
12
The oven is 160 degrees and 35 minutes
13
You can eat if you're cold