The cheese is oilless

As you all know, the European packaging is so big and so soft that it is characterized by high fibres, low sugar, low oil and low fat that it is healthier to eat its natural aroma. And I've been trying to make an O.K., and I can't wait to see @Mr. Lin. It's a non-oiled barley bag, and cheese is added to make bread more odious. In order to enrich my taste, I changed it slightly in the original square, adding 30 grams of malt sprouts, a strong smell of wheat, and it's impossible

Recipe Recommendations

high-gluten flour 400g
whole wheat flour 100g
honey 20g
Baimaishi wheat germ 30g
cream cheese 120g
yeast 6G
water 330
raisins 100g
salt 9g

salty fragrance
roast
several hours
ordinary

Steps for The cheese is oilless

Prepare all materials ahead of time

Put all the material in the bakery. Noodles

Until there's a shampoo

The first fermentation takes place evenly in the raisins, the noodles grow to 2-2.5 times the size, the finger powder, and they don't bounce back。

Some dry powder was sprayed and the flour was drained by pressure, with an average of four. Roll round, cover the membranes loose for 30 minutes。

Upon completion of the laxity, the lasagna is pressed slightly to the left with its hands and in an elliptical shape. Softened cream cheese in advance and gently pressed cream cheese into the dough with both hands. One third of the noodles were folded upwards, with creamed cheese, while the sides were tightened. The other side folds down and closes。

An olive-shaped carving in the oven, a bowl of hot water, a second fermentation of about 50 minutes, and bread twice。

I've been throwing powder on fermented bread. Cut it with a blade. Preheat ovens, 200 degrees of fire, 160 degrees of fire and about 15 to 20 minutes of bake time。