Cheese lava bread
By VicentaLakin
You see that? It's too much for someone who likes cheese to bite
Recipe Recommendations
- high powder 150 grams
- milk 70 grams
- white granulated sugar 20 grams
- egg liquid 20 grams
- salt 1.5 grams
- yeast 2 grams
- butter 15 grams
- cheese 100 grams
- Cooked carrots and minced potatoes 50 grams
- salty and fresh
- roast
- ten minutes
- simple
Steps for Cheese lava bread
1
We'll put the material in the bread can, except for butter
2
Liberator, lass
3
After the first 15 minutes, put in a soft butter for another 15 minutes
4
A little rounded to fermentation
5
fermented and ventilated into five symmetrically smouldered little facials, covered in flavours for 15 minutes
6
Carrot potatoes are pre-cooked and mixed with cheese to make a pie
7
I'll take a nice, nice one
8
Put the pie on
9
Wrap it up with the bag
10
Hold on tight
11
Keep it down
12
All set for fermentation where it's warm and wet
13
Double the fermentation size to remove surface sifting one layer of powder
14
Cut out a deep mouth with scissors, cut through the material you can see
15
Then cut the cut vertically
16
Another cut
17
Make it a cross
18
Pull the four horns with your hands
19
It opens the mouth
20
All done
21
The oven's preheated at 160 degrees, medium level, 20 minutes. It really is
22
How do you describe it
23
It's delicious
24
Come on, Lars
25
Completed Chart
26
Completed ChartCheese lava bread Make Tips
1. To make the bread turn out well, you must knead until a membrane forms. However, the membrane shouldn't be too thin, or it will lack tension. Good dough requires a thin membrane that is not easily broken.
2. This recipe yields a small amount, exactly five pieces for a 28x28 pan. If you find the quantity too little, you can double the recipe.