Cheese and milk

By VicentaLakin

Cheese and milk
Toma made a very popular milk kit, a soft cotton tissue that I can't forget and always make a bread when I'm free. Today, my friend asks if there's bread that can be made of cheese, and he wants to make calcium for his family's children, because the cheese itself tastes so bad that he wants to make bread that he likes so that he can accept some cheese. So today, she sends this friend a soft cotton kit, a soft cotton layer of tissue, to add enough milk, not only to the mouth, but also to the full amount of nutrients in it。

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Steps for Cheese and milk

  • Make Cheese and milk step 0
    1
    chinese: 210g high-weed flour, 115ml milk, 50g cheese, 12g sugar, 3g yeast. all added together。
  • Make Cheese and milk step 1
    2
    The surface is covered with wet towels, which are sent 2.5 times larger in warmth。
  • Make Cheese and milk step 2
    3
    the chinese material released was torn into small pieces and the main noodle material: 90 g of condensed flour, 50g of sugar, 3g of salt, 15g of milk powder, 30g of protein, 15g of cream, 30g of butter was put together in a bread-crumb (which could actually leave butter in the next and paste, but also put it together, haha!), the selection and face programme, 15 minutes after completion, and the selection of a noodle program, which lasted 30 minutes。
  • Make Cheese and milk step 3
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    The pasta rubbed up to the stage where a large sheet of thin film could be pulled out。
  • Make Cheese and milk step 4
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    We'll split the covered noodles into six equals and leave them loose for 15 minutes。
  • Make Cheese and milk step 5
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    Quick, nice, nice, nice, nice, nice。
  • Make Cheese and milk step 6
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    And from top down。
  • Make Cheese and milk step 7
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    Roll-up long bars。
  • Make Cheese and milk step 8
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    It's in a non-glaze dish。
  • Make Cheese and milk step 9
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    Put a bowl of hot water in the oven and put it in the oven and send it 2.5 times larger。
  • Make Cheese and milk step 10
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    The oven is 180 degrees preheated and can be baked 20 minutes at the bottom of the oven。
  • Make Cheese and milk step 11
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    When released, it is demoxified and the surface is covered with sugar or milk。
  • Make Cheese and milk step 12
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    It's delicious

    • Cheese and milk Make Tips

    1. The standard practice for the sponge dough is to ferment it again, then shape it, and then let it proof again. However, since I was pressed for time and we consume it quickly, I think skipping the second fermentation is also quite good; it's a great time-saving method for office workers! 2. The fermented dough should be smooth and elastic; if you press it gently with your hand and it springs back quickly without leaving a fingerprint, it means it has proofed very well. 3. When the baked bread has cooled to the point where there is still a little residual warmth, putting it in a plastic storage bag will help keep the crust a bit softer. 4. For this type of loaf, choosing a good non-stick baking pan is very important. A good pan will ensure excellent browning and easy release. If you don't have one, you will need to line the bottom of the pan with non-stick parchment paper.

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