Cheese bag
By VicentaLakin
It's not complicated, it's nice, it's nice, it's soft, it's very good
Recipe Recommendations
- high-gluten flour
- white granulated sugar 40g
- butter 30g
- salt 1/4 teaspoon
- cream cheese 200g
- powdered sugar 20g
- dry yeast
- whole egg liquid 25g
- milk powder two tablespoons
- water
- light cream 20g
Steps for Cheese bag
1
seeding, 50g flour + 50g water + a small spoon of dry yeast is even, fermented in warm and wet places to swell, with dense little bubbles on the surface
2
Combining all materials from butter, cream cheese, light cream and sugar powder with the fermentation of the previous step, rubbing it to a sprain
3
I'm not sure what I'm talking about
4
It's fermented twice as big
5
Fill up the air in the fermented noodles, form up, spray a layer of water on the surface, continue with the second fermentation, and need to spray water again in the middle of the journey, so that the skins don't get too hard
6
It fermented twice as big
7
thin one layer of powder sifted on the surface and placed in a preheat 180°c oven with about 30min on the lower level. (please make an appropriate adaptation to your own oven) the time to bake, if it's too heavy in the middle of the journey, you can put a layer of tin paper on the bread
8
Six equals
9
Cream cheese
10
(c) Combustion of room temperature or water insulation, and the introduction of sugar powder, with an egg-cutting device, to smooth-sliding
11
I'm going to add a little cream, and I'm going to go back to full integration
12
Bread slits in the middle
13
In the mouth and on the face of bread, there is cheese sauce
14
It's not like it's so bad, but it's not like it's so bad