A fruit and cheese pack
By VicentaLakin
The bread is still soft and wet, and the cheese tastes much better, and the cheese tastes so pitiful that you can try it without the butter
Recipe Recommendations
- high-gluten flour 300 grams
- cream cheese 150 grams
- milk 140 grams
- fine sugar 60 grams
- whole egg liquid 90 grams
- yeast
- sweetening
- roast
- several hours
- senior
Steps for A fruit and cheese pack
1
All but cheese and dried fruit are put in the barrel of the noodle machine, press the noodle function and join the cream cheese in groups
2
It's smooth behind the two lasagna
3
There's a thin membrane after three rubs
4
Joins a nice sapling and raisins, rubs their faces for about three minutes
5
Putting a 25-degree warm water on the outside, putting a lid on it and fermenting it to 2-25 times the size, and poking it under a finger
6
Noodles are removed and placed on a board with a little oil, press pressure exhaust, and pull up the basin for 15 minutes
7
Silicon glue. Noodle equals ball to silicone. Lee
8
Cover it, put a big bowl of hot water in the lower part of the oven, and ferment it in the oven
9
The oven's 180 degrees preheat and the bread is full of egg fluid
10
Into the middle of the oven, up and down, 180 degrees, 13 minutes
11
I'll make a nice toast
12
Completed Chart
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Completed ChartA fruit and cheese pack Make Tips
I did this by adding butter to this bread and cheese for a long period of time: it freezes with unexploited cheese, it softens with room temperature, and it is tofu-like, and don't be afraid, it gets more and more delicate when it's warmed up in a small milk pot. It'll be used when it's cold, it'll be mousse, it'll be fine, I'll make bread, it'll be so soft with frozen cheese