All-wheat cheese bread
By VicentaLakin
It's really good, personally. It's from Little S, Named. I made it in half。
Recipe Recommendations
- high powder 140 grams
- whole wheat flour 100 grams
- oat 10 grams
- brown sugar 30 grams
- water
- salt 3 grams
- yeast 3 grams
- egg liquid 30 grams
- butter
- cream cheese 150 grams
- sugar 12 grams
- raisins 20至30 grams
- coconut a small spoonful
- almond slices appropriate amount
- sesame appropriate amount
- honey water appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for All-wheat cheese bread
1
I put in a freezer of materials and casseroles other than butter yeast, so I didn't put the yeast first, so if it was 30 minutes, you could rub the yeast in, freeze it and make it easier。
2
And you can see, there's naturally a better stretch of pasta after the freeze。
3
The yeast rubbed the bread machine for 10 minutes with butter for about 15 minutes。
4
And rubbing it in a film that is thin and not easily broken。
5
Put back the toaster and cover the wet cloth room with more than 20 degrees of temperature。
6
It's time to make cheese pie, soften the cream and cheese room, mix it with sugar with a razor, and mix it with a broken raisin (I forgot to cut it) and a coconut。
7
It's about twice the size of a hole, and it's a very slow shot if it doesn't come back, if it doesn't go back, if it collapses。
8
When the noodle is removed, the palm of the hand is pumped and the air splits, and the circle is rolled。
9
Cover it with a shampoo of 15-20 minutes。
10
Take a piece and turn it over, form a square and press the bottom of the thin。
11
Take half of the material off。
12
Roll from the head。
13
Seal the interface。
14
Get back to the grill and brush a thin honey water. Scatter a layer of groceries。
15
Put in the oven, put a bowl of hot water underneath, and change it from time to time. The temperature of more than 20 degrees is almost free of the fermentation sheet, and the weather is so cold that it can ferment for a few minutes and then shut down for a while。
16
Some 20 minutes later, the blade was removed and cut with sharp blades. It is also possible to have a complete post-cut。
17
Return the oven to fermentation up to 1.5 times - 2 times the size。
18
180 degrees mid-level for 20 minutes, with tin paper covered in the middle view。
19
The cold seal will be finished as soon as possible, and the next day a glass of tin paper will be sprayed with 180 degrees of preheating for about eight minutes and soft as it is. It takes a little longer to freeze, to warm itself before eating, or to return to the oven using the above method。
20
Done
21
Done