Cheese salad bag
By VicentaLakin
Making bake is a pleasure for a loved one. Results are more of a recognition and satisfaction, and different practices have been studied. This cheese salad bag satisfies your quest for soft tastes, the fragrance of cheese and salad. Makes you feel more than just between lips。
Recipe Recommendations
- high-gluten flour 200g
- olive oil 20g
- low-gluten flour 30g
- white sugar 50g
- eggs a
- mozzarella cheese 20g
- salad art. 1
- yeast 3g
- qingshui 80g
- salt 1g
- sweetening
- roast
- several hours
- ordinary
Steps for Cheese salad bag
1
All the materials are put in the bread can。
2
Scratch the face of the film. Freeze for 10 minutes。
3
Put it in a container and cover it up. The first fermentation takes place in the freezer day and night。
4
Take out a re-conforming circle and fermentation in warmth up to twice the size。
5
Split 10 doses. A 15-minute awakening of the shampoo。
6
It's a noodle vent in the form of a drop, starting with the big to the small。
7
All in turn。
8
Make a double fermentation。
9
SQUEEZE IT WITH SALAD SAUCE。
10
Cheese forgot to shoot. (Equilibrium with Masurira cheese silk, oven preheat for 10 minutes, fire 160 degrees.) Fire 160 degrees and fire 140 degrees for 15 minutes。
11
Delicious breakfast。
12
The finished product。Cheese salad bag Make Tips
It is best to weigh the dough portions when dividing them to ensure uniform size, so the bread bakes evenly and thoroughly. Cheese and cheddar actually refer to the same thing, so it is better to use shredded cheese. When kneading the dough, it is generally necessary to set aside some water first, adding more if needed. Different flours absorb water differently.