Red tea and cheese

By VicentaLakin

Red tea and cheese
It's not the same

Recipe Recommendations

  • Xinliang Soft European Powder 300 grams
  • salt 3 grams
  • Earl grey tea powder 5 grams
  • sugar 30 grams
  • milk 180 grams
  • yeast 3 grams
  • butter 30 grams
  • nuts 60 grams
  • cheese 120 grams
  • powdered sugar 10 grams

Steps for Red tea and cheese

  • 1
    Put all materials in the breadbox drums (except butter and pie) and start the lasagna program for 12 minutes
  • 2
    After the first shampoo, add soft butter and continue the second shampoo for 13 minutes
  • 3
    When you're done, check the noodles, pull out the texture film
  • 4
    When the noodle is rounded, it is placed in a clean container, covered with a cold membrane
  • 5
    Get 120 grams of cheese ready at this time
  • 6
    Soften and add 10 grams of sugar powder
  • 7
    Just mix it evenly
  • 8
    Prepare all kinds of nuts
  • 9
    After mixing it with cheese, it forms an internal cortex
  • 10
    The fermented noodles should be twice as big with pink fingers on the hole, with a slight retrenchment and a belly button
  • 11
    Take out a 3-square-square-square-square-square 10 minutes
  • 12
    Take out a rice noodle, and make an elliptical
  • 13
    Scroll it over, put it in a third of the pie above, and press your fingers down to get it over
  • 14
    We'll wrap all the material down, light pressure on the interface
  • 15
    Last thing you need to do is close the door and fix both ends
  • 16
    Put it in the oven. There's enough distance between the dough
  • 17
    Put it in the oven for two rounds, turn on low-temperature fermentation, set 35 degrees temperature, add a bowl of warm water to the bottom, control humidity at 75 degrees, and then remove it in about 40 minutes, so it's high powder
  • 18
    Put it in the middle of a pre-heated boiler, 170 degrees, 35 minutes, 5 minutes
  • 19
    When you're out of the oven, move the bread to the shelf and dry it
  • 20
    Completed Chart

    • Red tea and cheese Make Tips

    1. THE FERMENTATION TIME IS FOR REFERENCE PURPOSES ONLY, AND THE WATER INTAKE OF FLOUR IS DIFFERENT FROM THAT OF FLOUR IN THE CASE OF A NOODLE STATE. THE LIQUID MAY FIRST BE SET ASIDE FOR 15 GRAMS OF ROOM 3.3 TEMPERATURE, WITH THE USE OF ICE-COLD LIQUIDS AND EGG FLUIDS, AND THE EFFECTIVE CONTROL OF THE NOODLE TEMPERATURE OF NO MORE THAN 28 DEGREES.4. PE 5389WT: EASTINGER BM 1352B-3C MOLD: BAKING OVEN WITH ITS OWN DISH

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