Cheese bag

By VicentaLakin

Cheese bag
Roll out a cream cheese and make a red cheese bag

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Steps for Cheese bag

  • 1
    Get ready for bread
  • 2
    Put all the material in the main formula in the toaster and start the hairdresser
  • 3
    We're done with the face. We're gonna cut a piece of the face and pull a muzzle
  • 4
    The noodles are rounded and put in a bread bucket for the first fermentation
  • 5
    The fermentation doubles in 20 minutes
  • 6
    Noodles take out light-pressure exhausts, split into an average of two little noodles, and they roll round
  • 7
    The little noodle rolls again and puts it in a 6-inch stationary
  • 8
    The noodles are put in the oven for a second fermentation of 30 to 40 minutes, depending on the state
  • 9
    Noodle fermented twice the size, fermented from room temperature, and preheated ovens
  • 10
    Noodles in the lower part of the oven, 145 degrees on fire, 170 degrees on fire, 20 minutes on fire, and coated with tin paper in time
  • 11
    When the bread's cooked, take out the model and cool
  • 12
    Prepare 30 grams of milk powder and 20 grams of sugar powder for backup
  • 13
    Cream cheese, light cream, sugar powder in clean pots
  • 14
    Sitting in hot water insulated with cream and cheese, hand-pumping the egg to a smooth slide
  • 15
    Four slices of the cooled bread
  • 16
    Each bread cut two more. Don't cut the bottom
  • 17
    Scratch the cheese to the place where the bread is cut, and put cheese on the face. Paper
  • 18
    Put some milk and sugar on the cheese paste
  • 19
    Finally put milk powder or sugar powder on the top of the bread
  • 20
    The fragrance of cheese bread

    • Cheese bag Make Tips

    1. Flour absorbs water in a different manner, with a flexible adaptation of 2. Cheese in hot water insulated with cream and cheese 3. Sticky flour and bread roofing materials that can be used for milk or sugar powder or can be adapted flexibly to the usual oven at the temperature of 4 ovens

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