Cappuccino cheese chop pack
By VicentaLakin
I've been thinking about making bread, but I haven't done anything like a bakery, and I've seen a milk chop on the Internet, so it's pretty obvious that I'm salivating, and I'm fine with that little partner's formula. It worked. I'll share it with you。
Recipe Recommendations
- high-gluten flour 300 grams
- butter 15 grams
- eggs a
- yogurt 80g
- cheese 50g
- egg liquid 19 grams
- yeast 4 grams
- condensed milk 20g
- milk 30g
- low-gluten flour 16 grams
- salt 2 grams
- white sesame appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cappuccino cheese chop pack
1
I'm the method behind the water, salt, and sugar on the bottom opposite. Then a small hole was dug on the top of the flour and put four grams of yeast. Except butter。
2
After all the flour has been flattened, the butter is added twice。
3
It'll be 20 minutes before the mitts come out. Put your face on it and make it more radiant. It's put back on the face for an hour, and it's tweaked twice over。
4
Scratch at 77 g each for a total of eight copies. 20 minutes。
5
Take a face in elliptical form。
6
Roll back from top to back and press back。
7
Put it in the oven with hair。
8
It's about two times the hair, and it must not look at the time, but at the size of the face。
9
I've already done the decorator. The details are in the end. The egg fluid is painted, the coconuts are put on, the black sesame is put in the oven。
10
My oven's hot, I think, so I used to fire 140. Twenty-five minutes on the surface and yellow will be ready。
11
The finished product is placed in a grilled online cooling session, with a little bit of heat left in the entrance bag before it gets hard。
12
Done
13
Done
14
PerfectCappuccino cheese chop pack Make Tips
If you don't have cheese at home, you can substitute it with yogurt or condensed milk. For the first proofing, do not let it sit for too long to prevent the dough from turning sour; rising until it doubles in size is sufficient. By the way, I forgot to mention the proportions for the topping earlier. Sugar 15g, whole egg 19g, high-gluten flour plus low-gluten flour 16g,