Seaweed cheese bread
By VicentaLakin
It was later discovered that Mr. Meng had warned in particular that cheese would be torn in half before being laid on the dough. It's just a whole piece of it, and it's just like, "Do you think you should keep your face wide enough to match the cheese? It's barely a cheese bag in the dough. Perhaps it is because of the breadth of the cheese that the face is thinned, and when the knife is finally scratched, it cuts through the weakest. A little mouth, it looks like it's okay, but when it's baked, it's a fake. With the heat, the cheese can hold that mouth a little bit larger and can't help but look outside the oven. Go ahead. If it hadn't been for that volcano, it would have looked good. Who's asking
Recipe Recommendations
- salty and sweet
- baking
- several hours
- simple
Steps for Seaweed cheese bread
1
Soup
2
Put milk and high-band powder in the pot
3
Smuggle evenly
4
The fire's heating up, it's shattering, it's out, it's cold
5
Seal the film and put it in the fridge for 60 minutes
6
Flour
7
将一半汤种及除黄油，奶酪，海苔粉外的Flour倒入面包桶
8
13 minutes to mix it with the noodle program
9
Add butter and sea moss and mix it with flour for 30 minutes
10
It pulls out a transparent film
11
It's in the big bowl. It's fermented twice as big
12
The exhaust rolls for 15 minutes
13
The elliptical shape that grows by about 20 centimeters
14
Put the cheese chip on
15
Both sides to the center. Tighten the interface
16
Turn over and put it in the oven for about 25 minutes
17
Cut five blades across the surface and ferment for 10 minutes
18
Surface omelette
19
Put it in the oven, mid-level, 190 degrees, 170 degrees, about 15-20 minutes
20
The surface is yellow and gold