Cheese bag

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chinese: preparation of medium-sized foods, heavy-weededed flour, 250g, fine sugar, 8.2g, pure milk, 150g, high-gulant yeast, 20g

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Medium: Combination of the Chinese foods into smooth noodles, which are placed in a container, covered by a membrane bag and placed in the seal. The packaging is placed at room temperature for 30 minutes to activate the yeast. In 30 minutes, the freezer fermentes 17 to 24 hours。

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main noodles: prepare the main noodles, 18 g of egg, 38g of sugar, 4.5g of sea salt, 1g of sugar-resistant yeast, 22g of milk powder, small pieces of fermented chinese. combining the above foods into smooth and smooth noodles

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Main Noodles: If you get to this state, it'll look like a film

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The main lasagna: rounded the covered face, covered with a membrane bag in the container, and fermented the room temperature. fermentation environment 19.6 degrees and fermentation time 120 minutes. (The fermentation time depends on the temperature of the fermenting environment)

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Main pasta: fermented noodles, a little dry powder on the finger, inserted into the face, and the face does not shrink。

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Bread embryos: take the fermented pasta, split into two equals, rounded and placed in a 6-inch mold. Refermentation is carried out (a thin layer of butter inside the mould): the fermentation environment requires sealing, humidity above 85 per cent and fermentation temperatures between 43 and 39.8 degrees. One and a half times the size of bread。

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Bread embryos: fermented bread embryos. The oven is preheated 170 degrees up and down。

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Bread embryos: Bread embryos are sifted with thin high powder。

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Baking bread embryos: The oven is pre-heated and a bowl of pure water is placed on the ground floor, making the baked bread taste softer. Bread embryos are placed in the middle of the oven, baked, and baking at 170 degrees and in flames for 23 to 25 minutes. (Small colour on the surface covering tin platinum paper to avoid over-colouring)

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Bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread-bread

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It's completely cooled and sliced

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cheese pie: 150g cream cheese, 25g milk powder, 25g fine sugar, 25g light cream; surface decoration: 40g milk powder; 8 pieces of cut cheese bag

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Cheese pie: cheese is softened by 40 degrees of warm water and mixed with other cheese pies into fine cheese pies。

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Cheese pie: mixed cheese pie。

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The cheese bag is cut open, not cut, pre-positioned, and a cheese bag is cut twice。

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Filling in internal paping of creamed cheese on both sides of bread embryos with butter knives Move

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Pumps are ready. A layer of creamed cheese pie is applied evenly。

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The creamed cheese paste is placed in the powdered milk container, evenly covered with powdered milk, and both are covered by a “cheese bag”。

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It's gonna be a nice cheese pack

1 In Chinese, room temperature above 26 degrees does not require the activation of yeast, so that the pasta is covered with direct cooling. Room temperature is less than 26 degrees, requiring room temperature activation of yeast for 30 to 60 minutes. (It may also be possible to clink a pure milk microwave with temperatures around 38 degrees, adding yeast blends evenly, in the middle of production)2 and the main noodles, which must be ploughed out, so that the bread tastes better and softer. 3 Baking: 170 degrees of baking up and down 23-25 minutes. The temperature of the oven is different and bakes according to the temperature of the oven itself. The micro-colour should cover tin platinum paper to avoid over-colouring. 4. The quality of cheese and cheese is good, given the need to be careful and to make the best possible selection。