Yogurt cheese snack
By VicentaLakin
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Yogurt cheese snack
1
yoghurt is just removed from the fridge, cream cheese is just removed from the freezer, and cream cheese is cut off;
2
All the materials except butter were put into the bread-crumbs, one face was rubbed for 15 minutes and the noodles were already very soft;
3
The addition of butter continues to rub the face for 15 minutes, soft noodles are removed without touching their hands, gloves are pulled out, rounded and fermented overnight in the fridge
4
Scratch the rounded face
5
The next day, the fermented pasta was sent to the full basin
6
(b) Fall out, press a little pressure exhaust, round, room temperature cools back for an hour and a half
7
(a) A further pressure exhaust, divided into nine pieces, each of approximately 71 grams, rolled round and placed in the oven
8
Two rounds at room temperature, which I put into the oven without covering the film, and two rounds for about an hour and 20 minutes
9
The pasta is twice as big as it was
10
(b) Take out the ovens, preheat the ovens, and brush the face with egg fluid, with pumpkins
11
The oven is preheated to 180 degrees, enters the middle of the oven for about 20 minutes and can be covered with tin paper in the last 5 minutes, at which point it is removed from the oven to cool