Cinnamon cheese
By VicentaLakin
The cinnamon round is soaking up all night, the wine is so rich, the noodles are the old yeast made a day early, so that the face is softer, the skin is softer, the cinnamon dates are added to the face, and the milk is so full of cheese, and the taste is so full of it, it's so full of it
Recipe Recommendations
- honey 15g
- high powder 175g
- rye flour 25g
- butter 12g
- yeast 2.5G
- cocoa powder 5g
- water
- whole wheat flour 70g
- salt 3g
- brown sugar 35g
- longan 20g
- red dates 20g
- red wine appropriate amount
- Black and white sesame seeds appropriate amount
- cheese appropriate amount
- oatmeal appropriate amount
- high-gluten flour 50g
- milk fragrance
- roast
- a day
- ordinary
Steps for Cinnamon cheese
1
One night in advance, the yeast is evenly mixed and fermented in the room temperature for an hour.
2
When the room is fermented, put it in the fridge for 15 to 17 hours
3
The cold fermentation ended and the next day the yeast was taken out while drying the cinnamon with paper, and the pasta material was thrown into the bread drums with the exception of butter. Inside.
4
When you mix it in, you put it in butter, and at the end of it, you put it in red-tree cuisine dry
5
It's covered in a shampoo, fermented 28 degrees in the oven
6
Noodles are fermented twice as big
7
Flow the noodles, on average, into three small ones, with a permafrost covering for about 10 minutes
8
♪ A nice, loose face ♪
9
From the top to the bottom, the noodle rolls into the black and white sesame oatmeal and rolls around, so the surface is covered with sesame oats
10
The finely fermented face is 38 degrees in the summer room or double in the oven
11
Get in the oven 180 degrees and bake for 25 minutes.
12
When it's cold, you can cut it open
13
Cut it open, full of piesCinnamon cheese Make Tips
It's gonna make the pasta particularly wet and soft, and it's gonna need a little more powder when it comes to plastic