Peach cheese for tea

Recipe Recommendations

• sugar 30g
• Tea powder 5g
• low-gluten flour 40g
• butter 20g
• yeast 3g
• milk powder 8g
• high-gluten flour 170g
• water 100g
• protein 30g
• salt 3g
• medium-gluten flour 25g
• almond powder 25g
• cream cheese 50g
• light cream 30g
• Canned yellow peaches 6 pieces

• sweet and sour
• roast
• several hours
• ordinary

Steps for Peach cheese for tea

1

4 materials of sodium mixed, hand-to-hand corn grains (no softening of butter)

2

Put all bread material except butter in the toaster, start and face, 20 minutes

3

Scratch the face in 10 minutes, put it in butter when it's thick enough to pull it out

4

The noodles are rounded, placed in the basin, covered with a shampoo

5

Hand-stamped flour into the pasta and fermentation is complete without collapse or contraction

6

After light pressure, the face is divided into an average of six pieces and the film is lax for 20 minutes

7

Take a little piece of it, stomp it into a thin piece of the middle edge, cut the knife to the four, and leave the middle pretense uncut

8

As good as the drawings, the closure is pressed down

9

Five inches for school cook without a burger

10

The oven activates the fermentation. Set 38 degrees, 50 minutes

11

Softened cheese and light cream, rub it in the middle of bread, put it on walnuts, and squeeze it down

12

Put the souffle on

13

The oven's 170 degrees preheat, 20 minutes baked

14

Like a little yellow flower

15

Bite it down

16

It's a good deal with my daisy

Recipe Categories

• baking Recipes