Massou cheese bread
By VicentaLakin
Recipe Recommendations
- Main dough: high flour 75g
- milk powder 7g
- eggs 25g
- water 25g
- sugar 40g
- butter 25g
- salt 1.5G
- instant dry yeast 1g
- Chinese species: Gao Fen 175g
- Surface: Salad dressing appropriate amount
- Masou cheese appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Massou cheese bread
1
The Chinese materials are mixed and the fermentation in the placement room is 4-5 times larger。2
When the main grouping material (except butter) is rubbing with the Chinese and rubbing it to a slightly smooth one, the softening of butter continues until the extension phase。3
scattered noodles into the basin for about 30 minutes, dividing them into an average of eight (60g/only)4
Rounds the small noodles for 15 minutes loosely (if a small noodle pack is made, then the final fermentation can be made directly after the roll); if a long strip continues。5
Take a small noodle, with an elliptical shape, starting slowly from top to bottom, and grow into strips and drain into the oven for final fermentation。6
The noodles are fermented twice as large, with the surface squeezed with salad sauce and a layer of masoth cheese。7
The oven is preheated at 180 degrees and the upper-middle fire is about 14 minutes。