French cheese bread
By VicentaLakin
Again, butter and cheese — since the book was discovered to be confusing with butter and cheese, and seeing them again, it has become self-centered and cautious. French cheese bread, using “manufacturing cheese”, and the shape of the plastic wrapping, as well as the state of the baking, hidden from the face, did not feel like butter. I just don't know what kind of cheese it is. There's a piece of chedar in your hand, right here. Just make half of the cheese bread, this one should be enough. Cutting is a technical job. Once again, the noodles were wrinkled out of blades. I don't understand. What are the technical points of cutting out that beautiful blade
Recipe Recommendations
- high-gluten flour 75 grams
- salt 0.5 grams
- dry yeast 0.3 grams
- water 75 ml
- maltose 1 gram
- liquid species
- Cheddar cheese slices 1 tablet
Steps for French cheese bread
1
Liquefied species: 75 g of high-strength powder, 0.5 g of salt, 0.3 g of dry yeast, 75 ml of water
2
MAIN NOODLES: 175 G OF HIGH-STRENGTH POWDER, 4.5 G OF SALT, 1.5 G OF DRY YEAST, 1 G OF MALT SUGAR, 90 ML OF WATER, 1/10 GLASS OF VITAMIN C SOLUTION, ALL LIQUIDS, 1 PIECE OF CHEDAR CHEESE
3
Put liquid material in the bowl
4
Smixed into a flat face group, about 25 degrees, fermenting for 4-6 hours
5
The noodles are rising
6
Put the main noodle water in the malt sugar and mix it evenly
7
ADD VITAMIN C SOLUTION AND MIX IT EVENLY
8
Put all the powder on the main floor in the bread can
9
Add mixed solution
10
Infusion of liquid species
11
Bread machine and face program for 13 minutes
12
It pulls out the film
13
Into the big bowl, 28-30 degrees, fermentation for 60 minutes
14
The headmaster is big
15
Out
16
Push, roll
17
Turn 90 degrees, roll up
18
Shut the door and relax for 15-20 minutes
19
Pump it in, put it in the cheese cut out
20
Shade
21
转90度，再次Shade
22
Hold it tight
23
Keep it down. Put it on the grill. 35 degrees
24
The headmaster is big，在表面切出交叉刀口
25
It's moved into a preheated grill with the oven, sprayed on the surface, put in the oven, mid-level, 220 degrees up and down, about 20 minutes baked
26
The surface is yellow and goldFrench cheese bread Make Tips
THE YEAST BELOW 1 GRAM IS NOT EASY TO WEIGH, BUT CAN BE CALLED 1 GRAM, 0.5 GRAM, HALF, AND 0.3 GRAM. VITAMIN C SOLUTION CAN BE ACCOMMODATED WITH 1 G VITAMIN C AND 100 ML WATER. BAKING TIMES AND FIREPOWER NEED TO BE ADAPTED TO THE ACTUAL SITUATION IN THE OVEN。