Lava cheese bread
By VicentaLakin
If you're a slurry lover, this bread is perfect for you. Package
Recipe Recommendations
- high-gluten flour 240g
- yeast 4g
- egg yolk of 2
- milk 125g
- butter 40g
- sausage a
- mozzarella cheese 200g
- fine sugar 40g
- salt 3g
- salty and sweet
- baking
- half an hour
- ordinary
Steps for Lava cheese bread
1
The raw materials, with the exception of butter, are all mixed and spread to be added to the butter, continuing to reach the full stage where the thinner film can be pulled out. Take out the big bowl and double the base fermentation
2
During the fermentation process, the material was prepared: Masurira cheese cut a small piece of sausage, and Masurira cheese cut evenly
3
The sum of the noodles was divided into seven pieces, approximately 68 grams. Flow the noodles one by one, roll around the hood for 10-15 minutes
4
Take a noodle, a round. Squeeze the masulilla cheese and sausages in there
5
Put it down and start a second fermentation
6
It's twice as big as surface-screened flour. Cut a cross with scissors
7
Cut the four angles with your hands
8
The oven is preheated, hot-packed, 190°C, 25 minutes
9
It's temptingLava cheese bread Make Tips
1. The water in the summer room is hot, and the scavengers are covered with ice water in order to reduce the noodle temperature in order to prevent the pasta from glittering and fermenting too fast. There's a crossroads。