Cheese bread
By VicentaLakin
i've made cranberry cheese toast, and i've been eating it, and i've been eating it, and i've been eating it, and i've been eating it, and i've been eating it, and i've been eating it, and i've been eating it. the book was turned over and found behind it a formula, which was also made of cheese, but this time it was rubbed together with cheese; the pasta ended with dried fruit, and i still added wine and cranberry, which i always thought fit. materials: chinese pasta 210g, i.e., fermentation 5g, milk 136g main group: 90g, fermented flour 45g, salt 4g, cream and cheese 60g, egg fluid 30g, milk 24g, butter 30g, raisin 50g, wine and cranberry 50g
Recipe Recommendations
- high-gluten flour 90g
- fine sugar 45G
- salt 4g
- cream cheese 60g
- egg liquid 30g
- milk 24g
- butter 30g
- raisins 50g
- Cranberries in wine 50g
- namely fermentation mother 5g
- sweetening
- roast
- several hours
- ordinary
Steps for Cheese bread
1
Pour yeast from Chinese material into milk
2
Smash and melt the yeast
3
Add high-banded flour to Chinese materials
4
And when you're done with it, you're gonna ferment
5
About 2-3 hours later, the dough swelled to about 2.5 times the size of the beehive inside
6
All the materials in the main noodle, except butter and raisins and cranberry, into the bread drums Medium
7
the chinese noodles are also added, the wind bread program is activated, the weight of which is 750g baked, and the starter key is pressed
8
The program time is 2:50, the noodles can pull out easily broken film
9
Join the butter and the bread machine keeps rubbing
10
Join the Gourd at 2:40
11
The first fermentation starts at the end of the lasagna
12
The base fermentation is over, the blending leaves will be rotated a few times, the damp cloth removed, and the program will enter the second fermentation
13
The fermentation is over and the baking process begins automatically
14
Take out the bread when the baking's over and keep it sealedCheese bread Make Tips
1. Since different flours have varying water absorption, the amount of liquid needed may vary slightly. Note: Do not pour in all the liquid at once at the beginning; reserve a small amount and add it gradually based on the kneading condition; 2. After the bread maker starts kneading, wash the raisins and soak them in water. After about half an hour, drain the liquid from them together with the wine-soaked cranberries and set aside; 3. This time, a one-step bread making method is adopted without extra kneading, so the dough will not reach the full development stage. If you wish to achieve full development, you can start the kneading program for about 15 minutes before starting the "Japanese-style Bread" program;