Margarita cheese and macaroni
By VicentaLakin
Carrot mud combined with cream cheese. That's a beautiful color. And with coconuts, the tempting fragrance is full of house. All this hot weather, all this sweat and hard work seem to be waiting only for this moment。
Recipe Recommendations
- high-gluten flour 300 grams
- egg liquid 55 grams
- white sugar 35 grams
- yeast 4 grams
- milk 45 grams
- qingshui 100 grams
- milk powder 20 grams
- salt 1 gram
- butter 25 grams
- egg liquid a little
- cream cheese 100 grams
- carrot puree 50 grams
- coconut 30 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Margarita cheese and macaroni
1
Bread material ready
2
Everything except butter is in the cook's barrel
3
After the noodle is formed, add soft butter and rub it. Noodles
4
When you can pull out the thin film, the face ends, the face is rounded into the bowl, and the skin is fermented in warm and wet
5
When the noodles are fermented, take care of the groceries: cream cheese and carrot mud into the egg basin
6
Use an electric omelet to smooth it down
7
Join the coconuts
8
When the pasta was twice as big, the finger-tiped flour pierced at the top of the flour
9
Noodles are removed, placed on the mats, recoiled, rounded for 10 minutes
10
It's about five millimeters thick. Snippets
11
Put the carrot cheese on the face and leave it empty. White
12
Squeeze the face into a roll and seal it tight
13
Seal the side, split the face in two with a sharp knife, and don't cut the top
14
Cut your face up. Scratch both into vasectoms and squeeze it in the mouth
15
Transfer the pheasant pasta to the non-glaze and re-ferment it in the warm
16
When the face is almost twice as big, an egg fluid is painted on the surface, and the oven starts preheating 180 degrees
17
It's in the middle of a preheated oven, 180 degrees up and down, 35 minutes, and if the surface colour is satisfactory, it's covered with tin paper
18
When you're out of the oven, you're gonna hang it on the grill until it's hot. Move
19
Looks good
20
Tomorrow's breakfast for the familyMargarita cheese and macaroni Make Tips
1. Carrot puree is a paste made by blending steamed carrots with water in a food processor; therefore, the amount of liquid in the dough can be adjusted based on the actual quantity used. You can reserve 10% of the water first and decide whether to add or reduce it based on the situation. No extra sugar was added to the filling; if you prefer a stronger flavor, you can add some sugar or salt as appropriate. My oven's bottom heat was a bit too high, so the bottom crust turned out a bit thick; it would be better if the temperature were lowered. Adjust the baking temperature and time according to your own oven and the size of the bread.