Magic stick, cheese
By VicentaLakin
Soft O.K., flexible. Cheese pies, thick, heavy. Three of the formulations are longer. It can be divided into six shorter ones. Decoration can do whatever you want
Recipe Recommendations
- high powder 200 grams
- sugar 20 grams
- yeast 3 grams
- eggs 25 grams
- water 120 grams
- salt 2 grams
- cocoa powder 8 grams
- bamboo charcoal powder 1 gram
- butter 20 grams
- cream cheese 150 grams
- powdered sugar 30 grams
- almond powder 20 grams
- low powder 10 grams
- white chocolate 20 grams
Steps for Magic stick, cheese
1
The old surface is produced one day in advance and the old pasta material is mixed into groups, without the need for membrane. Seal the freezer for the night。2
With the exception of butter, all the material was placed in the mixer and the old face was torn to pieces. When it's smooth, add butter. Rub out the film。3
The first fermentation will take place with the covered noodles. About 30 minutes。4
Sodium, cutting frozen butter into small pieces, adding sugar powder, low powder, charcoal powder, almond powder, rubbing small particles with hands, and cold storage。5
The first fermentation ended and the noodles were placed on a silica pad, softly flattened. Split into three pieces。6
It will divide the face of the face and cut the bottom. Let the surface be smooth。7
We'll put together some noodles8
Put it on the fermentation sheet for a second fermentation. A warm water in the oven, 30 minutes9
The second fermentation is complete, one of the noodles is taken, the punch is pressed, the bubble is filmed. From the middle to the two, the tongue10
Turn it over, turn it over. Press the flat bottom for easy closure. Roll from top to bottom, side to side press pressure。11
Roll it into a long strip. Shut it down。12
Surface sprays water, glues pre-made souffles. It's got to be down there, not at the bottom. When the souffle is covered, a glass of warm water is placed in the oven for a third fermentation. About an hour and a half。13
After fermentation, bake. And if you have a relatively low level of guts in your oven, lower the temperature and add a little time。14
The cream cheese is softened with sugar powder, which is easily mixed with a razor to avoid flying powder。15
The smoother cream cheese should have no granules, the softer butter, and the smoother16
Add cocoa powder, mix it evenly, and fill it with a flower belt。17
The cheese sauce is put in the bouquet, the bread stand is cut out and squeezed into the heart decorations。18
Decoration makes you feel freeMagic stick, cheese Make Tips
1. Water in the formulation is proposed to melt sugar and yeast with warm water, followed by operation 2 with regard to the congee temperature, which is fermented at a high rate and is prone to uneven fermentation. 3. The old face is made early, and it is appropriate to have a beehive inside。