Blueberry cheese
By VicentaLakin
With blueberries and cream cheese as internals, accompanied by a simple, luminous whole wheat bread, a collection of delicious, healthy and one-on-one
Recipe Recommendations
- high-gluten flour 150g
- whole wheat flour 100g
- whole egg liquid 30g
- cream cheese 100g
- homemade jams 30g
- blueberry appropriate amount
- brown sugar 30g
- salt 3g
- qingshui
- quick-growing dry yeast 3g
- unsalted butter 15g
Steps for Blueberry cheese
1
(a) equalizing 100g flour, 100g clean water with 1g yeast, and fermenting to fall, i.e., old noodles
2
Mixing old surfaces, other than butter and pie. The yeast may be mixed with the remaining water in advance before being added to the powder mixture
3
Scratches were used to mix the materials in 2 into basic groups
4
(a) Transfer to a silica pad or board, rub it in the smooth, and then add butter, and continue to rub it into an extended state, i.e., capable of lifting thicker film
5
(b) Placing the noodles in the packaging, covering them with film, in warmth, for basic fermentation
6
About an hour later, the noodles fermented to twice the size of the original volume. Dry powdered with fingers, no retrenchment of holes and end of basic fermentation
7
While waiting for fermentation, the cream cheese is given smoother, and the jam is evenly mixed and the film is covered
8
When the basic fermentation is completed, the noodles are removed and the exhaust is discharged
9
As you like, split into small groups of equal sizes, roll round, cover the film, relax for 20 minutes
10
Take a loose, small noodle, open the growth square, put the pie in the middle, and then put the blueberries. Watch out for the noodles
11
Rolling up the noodles and tightening the mouth
12
(b) Put the mouth down, in a board that is already covered with oil paper, and in a warm and wet place for secondary fermentation
13
After the second fermentation, a layer of honey water (or fresh water) is painted on the surface of the face, and some cereals, sesame, etc. are distributed as decorations (or not to be spilled)
14
The oven is preheated 180 degrees in advance, and after the preheating has been completed, the oven is delivered into the oven, with 175 degrees of upper and lower fire in the middle layer and approximately 20 minutes of roasting (adjusted for the size of the face group). After the bakery is completed, the oven is released and transferred to the drying web, cooled to room temperature and kept under seal。