Cheese moss

By VicentaLakin

Cheese moss
I used to make bread. Old Wu said yes, my friend said yes, but not to my mother. Question: No bad, no bad, no bad, no bad. Turns out my mom likes soft sweet bread, she has bad teeth, and I can't bite with a stick or something. To please my mother, I'm going to make soft bread, but I'm going to have to do what I'm told. I went through the basic home baking books, found a formula for the base linen noodles in Wang's book, and used Chinese and liquid methods, which I first met, felt new and determined to try. But the formula of the dough itself does not fit my requirements, so I cut it。

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Steps for Cheese moss

  • Make Cheese moss step 0
    1
    ALL CHINESE MATERIALS ARE MIXED (HEAVY FLOUR, EGGS, WATER A, DRY YEAST A), AND I'M NOT EVENLY MIXED OR EVENLY BALANCED. THE ROOM IS FERMENTED FOR ONE HOUR AND FROZEN IN THE FRIDGE FOR MORE THAN 12 HOURS. IN WANG'S BOOK, TWO HOURS OF FERMENTATION IN THE ROOM, I'VE BECOME A COLD MEDIUM FOR 20 HOURS
  • Make Cheese moss step 1
    2
    THE FERMENTED CHINESE LASAGNA ARE TORN INTO SMALL PIECES, ADDED TO THE MAIN LASAGNA ALL THE WATER (WATER B), AND MIXED INTO A PASTE
  • Make Cheese moss step 2
    3
    Other raw materials in the main group, except butter and seaweed shredding, were added to the paste in the middle, mixed up into the extension phase, and softened to the full stage. Shape, first fermentation
  • Make Cheese moss step 3
    4
    The fermentation box is 28°C, about an hour and a half. Put a hole in the face with a finger on flour or water, or fermentation is over without turning back。
  • Make Cheese moss step 4
    5
    The noodles are divided into four equals, rolling round and standing for 20 minutes. Remember to cover the film so that it doesn't volatilize。
  • Make Cheese moss step 5
    6
    At the end of the freeze, the noodles form olives. Put it in a mold and put it in a fermenter for a second fermentation. 35°C, one and a half hours (this time is a variable, depending on the facial state. Just touch the lower part with a little elasticity on the back of your finger
  • Make Cheese moss step 6
    7
    Spray water on the face of the dough and scatter the sea moss。
  • Make Cheese moss step 7
    8
    The oven is preheated at 180°C for 30 minutes. I had too much fire on my oven, so I turned into a single fire after it was colored. That's it. You have to cover your face
  • Make Cheese moss step 8
    9
    When the bread is dryed, it's in a box or sealed in a bag, and the next day it's wrinkled. It happened to be nice the next morning
  • Make Cheese moss step 9
    10
    Look, it's wrinkled, so soft
  • Make Cheese moss step 10
    11
    Bread is for food, not for reading. Here, fry an egg, cut a butter, with a little soy sauce。
  • Make Cheese moss step 11
    12
    Butterflyland is about to lose

    • Cheese moss Make Tips

    1. Wang Chuanren's recipe does not use a cold sponge starter. Due to time constraints, I switched to a cold sponge starter, extending the fermentation time, which will improve the flavor of the bread. 2. The amount of oil and sugar in Wang Chuanren's recipe is about double mine, so I reduced them according to my personal preference. 3. Generally, for breads with toppings like chopped green onions, crushed seaweed, or crushed almonds on the surface, you need to brush the dough with egg wash or squeeze on mayonnaise. I generally wouldn't apply egg wash unless I am giving the bread to someone, because only a very small amount is used, making the leftover egg too wasteful. My household generally doesn't buy mayonnaise either, so I sprayed water instead to ensure the crushed seaweed sticks firmly.

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