First cheesebread

By VicentaLakin

First cheesebread
WHAT I LEARNED TODAY IS FIRST-TIME GRINDING BREAD, AND THERE'S NO CHEESE IN THE ORIGINAL FORMULA. THINK OF A BAG OF CHEESE IN THE FRIDGE AND DESTROY IT TOGETHER. THERE WAS NO GRAPESEED OIL OR T170 WHEAT POWDER AT HOME, SO I SWITCHED TO OLIVE OIL AND T150 WHEAT POWDER。

Recipe Recommendations

  • wheat flour 400g
  • refined flour 75g
  • cheese slices 8 pieces
  • coarse salt 10g
  • Angel yeast 5g
  • normal temperature water
  • water
  • olive oil 10g

Steps for First cheesebread

  • 1
    Prepare all the food and tools。
  • 2
    Scales 400gT65 wheat flour, 75g fine flour and 25gT150 wheat flour。
  • 3
    scales 10 g rough salt。
  • 4
    ten g angie yeast。
  • 5
    pour 100 g of water, mix and fully dissolve yeast。
  • 6
    With cold and hot water, prepare 28-30 degrees of water for pasta。
  • 7
    All kinds of powder and crude salt are mixed and then poured into yeast。
  • 8
    Combination with a wooden spoon-clock needle to fully absorb yeast。
  • 9
    on a few occasions, the water was gradually poured into 300 g of 28-30 degrees. smuggle and observe the softness of the noodles。
  • 10
    add 10 g olive oil before the dough is formed。
  • 11
    Squeeze to smooth noodles。
  • 12
    Covered with a wet cloth, placed in a closed space for the first fermentation: 2 hours. In spring and summer, room temperatures above 25 degrees can be fermented directly outside。
  • 13
    The first fermentation ended with an increase in the number of facial groups and a flat beehive within them。
  • 14
    Cut into four little noodles。
  • 15
    When each of the noodles is covered, the sheet is covered with micro-humid cloth (after the tide, to the point where it cannot be squeezed) and is still in closed space for 30 minutes。
  • 16
    At the end of the stationary period, the squares are grown with a cane。
  • 17
    Put a piece of cheese in the middle。
  • 18
    First left, the edge of the face is tight。
  • 19
    And turn right and wrap the cheese in, and the edge of the face is tight。
  • 20
    Each cheese-packed lasagna was placed on the oven paper and the seam was down. Second fermentation: 2 hours. Each group is separated from each other by a plating of paper to avoid adhesion。
  • 21
    At the end of the second fermentation, the noodles were turned over and the stitches were up。
  • 22
    Put a little bit of the rest of the dry wheat powder on it。
  • 23
    The oven is set at 230 degrees, baked up and down, preheated for five minutes。
  • 24
    At the end of the preheat, the water pouring into about 50 grams is in the lowest level of empty dishes。
  • 25
    The ovens with noodles will be placed on the second level of the oven (from the bottom up to the second level with a numerical dimension on the right) at 230 degrees, up and down, for 25 minutes。
  • 26
    When it's done, it's taken out and it's on the shelf。
  • 27
    it's finished - the cosmopolitan cosmopolitan, the fragrance, the cheese

    • First cheesebread Make Tips

    I baked two plates, and it was suggested that the second one could be reduced by five minutes, given the temperature in the oven after the first one came out。

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