Cheese pine buns
By VicentaLakin
Packets are usually Chinese, and the finished product is soft and tasteful, and meat pine and masulilla cheese are very compatible, and they are much more colored in the pack, and if you love them, the bread is not to be missed
Recipe Recommendations
- salty and fresh
- baking
- several hours
- ordinary
Steps for Cheese pine buns
1
( yeast) The yeast melts in milk and adds high powder to it. Corps
2
5 hours or 3-4 times bigger in warmth
3
Except for butter, all his materials mixed into cotton stale
4
(MAJOR NOODLES) DOWN IN THE BAKERY, YEAST TORE IN, CHOOSE "IMIX" PROGRAM
5
AFTER THE PROCESS, ADD BUTTER AND CONTINUE WITH THE IMIX PROGRAM
6
take out the exhaust of round, split into 10 equals (about 70 g) and the small noodle rolls for one minute
7
Growing up the little noodles
8
On the other hand, roll-breeding strips are fully fermented into the deep disk, covering the membrane to double the fermentation
9
Get cheese and pine
10
Half an hour later, the noodles are fermented
11
Spill cheese on the surface and pine on the surface
12
Put it in a preheated oven, mid-level, up and down, 160°C, 20-25 minutesCheese pine buns Make Tips
1. Since this is a sponge dough, the first fermentation can be omitted. After kneading, shape the dough directly and proceed with fermentation.
2. It is recommended to cover with aluminum foil when putting it into the oven. The surface is topped with pork floss, which burns easily. Remove the foil 5 minutes before taking it out to color the crust.
3. Adjust the temperature appropriately depending on your oven's performance.