A fragrance cheese braid bag

1

The Chinese raw materials (heated 250 g, sugar 7.5 g, milk 80 g, yeast 1.5 g, cream 70 g, protein 17.5 g) are placed in the first liquid and then powdered bread drums, the start and face program (a procedure of 20 minutes) and the five grams of butter added to the medium raw material continue in the same order after five minutes。

2

And good noodles。

3

The noodles are placed in a large bowl, covered with a warm fermentation in the membrane chamber, which is put into the freezer for one night, and is fermented to 2 to 2.5 times the size. "It takes more than 18 hours to ferment completely."

4

Tore the fermented Chinese pasta into small pieces into bread cans. The Chinese from the fridge need not be unfrozen

5

Adding raw materials to the main noodles (20 g protein, 3 g salt, 1 g yeast, 15 g milk powder, 37 g fine sugar)。

6

Put the bread bucket in the toaster and start the face-to-face procedure (a 20-minute procedure)。

7

Five minutes later, 5 grams of butter from the main panel were added and the meeting continued until the meeting was over。

8

And nice noodles should be very smooth and delicate。

9

Take a small piece of pasta and test it. It's complete。

10

Put back the face on your hand, round it up and put it in the bowl, covering it with a fermentation film for about 40 minutes。

11

Get the noodles out of the air。

12

On average, it is divided into 25 grams of small noodles, rounded and covered with protective film, which wakes up for 20 minutes。

13

Take a noodle and grow a cow tongue。

14

Turn over, press down on the bottom of the thin, with appropriate pine。

15

Hide up, roll down, shut down。

16

One time finish the left and left noodles。

17

The 3 units are made of one, with braids in the shape of the braid, covering the film, and two rounds in warm and wet areas。

18

A 170-degree pre-heat oven starts when the face group ferments twice the size。

19

On fermented noodles, with a full egg fluid, a proper amount of ketchup, cheese bars, onions, white sesame。

20

Put it in a preheated oven, mid-level, about 15-18 minutes。

Poetry: One: liquid, soup, 100% medium, etc., can effectively improve the taste and taste of bread and its aging. 2: When creating a liquid seed, it is required to ferment in the room for an hour at a temperature, to see that the noodle begins to increase significantly before being placed in the freezer so that it does not go too slowly. 3: Temperature: A lot of young partners ask poetry why I use a bakery like yours, but it's hard to use a mural, and there's a reason for it, in addition to the formula for the noodles. Especially in the summer, if the sweet noodles are particularly hot, then most of them are soft like a mudslide, which is caused by the high temperatures. In order to avoid such phenomena, liquids (clean water, milk, light cream, etc.) can try to be ice-free in the summer and on the face, thus effectively controlling surface temperature. In winter, when temperatures are too low, the choice is made for liquids that are warm (clean water, milk, light cream, etc.), which can effectively contribute to the fermentation of the noodles. 4: The amount of salt in the ordinary bread formula is small, but it regulates the rate of fermentation, the strengthening of the face, the increase of the flavor, etc., so that the amount is small but it cannot be omitted. 5: In the process of making peace, the bread machine can open the lid in summer to reduce the temperature. 6: During the whole process of waking up and plastic bread, the cover should be covered with protective film in order not to dry the face and affect the quality of the bread. 7: At two strokes, the fermentation temperature is as high as possible between 30 and 35 degrees, and may not exceed 38 degrees. 8: The baked bread needs to be in a sealed bag until it's dry on the grilled web until it's a little warmer。