Cream cheese hands tore bread

By VicentaLakin

Cream cheese hands tore bread
The red cheese bag that used to be made for the family tastes so good, and today it's the cream cheese that's wrapped in the bread and baked, and it smells like cheese. Why don't you come down and give me flowers like this after a romantic holiday? Hey, hey, hey, hey, hey

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Steps for Cream cheese hands tore bread

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    Put all materials except butter in mixers or bakers
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    Scratch it into a noodle, expand it, cool the butter room, and add a thin muzzle to the noodle
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    Put the covered noodles in the container. Internal
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    Covering the membrane chamber temperature (about 28°) to double the fermentation
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    The fermented pasta takes out the exhaust, then divides it into an average of 14 equals, rounded it around 40 grams apiece, covering it with laxity for 15 minutes
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    Next to the cranberry cheese pie: softening the cream cheese room with sugar powder and an electric omelet to smooth it out, then a cranberry platter
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    Take a nice, loose noodle and use a stick to open up your tongue
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    Put half of them on cheese
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    And then you turn the other half around and squeeze it in, and then you use a stick of face
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    From bottom to top, then 14
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    Inside the eight-inch cake grinder with oil on it, 10 around the perimeter, 4 in the middle
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    Put it in the oven for a second fermentation, put a bowl of warm water at the bottom of the oven, about 38 degrees, 40 minutes
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    It's a good state
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    Draw an egg fluid on the surface evenly
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    The mid-level of the oven, which is preheated at 170 degrees of fire, can be baked for 25-30 minutes
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