Cheese bread
By VicentaLakin
This one, with cream cheese instead of butter, smells a little different, makes cranberry bread, no cranberry bread in the house, it's easy to bake, it's good to make breakfast, it's the best。
Recipe Recommendations
- high-gluten flour 150g
- whole egg liquid 45G
- salt 2g
- milk 70g
- sugar 30g
- dry yeast a small spoonful
- cream cheese 75g
- cheese appropriate amount
- black sesame appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Cheese bread
1
Get the material。
2
High-banded flour is added to the salt modulated (to avoid direct contact between salt and yeast) and then to sugar and yeast, and then to the whole egg fluid, milk, softening of the face to the cramps, so that it can be easily opened, without membrane, a map of the effects of the face, and not filmed. And then you add cream cheese, and you rub your face, and you know it's too soft, and I personally feel like I'm not really soft, but I feel soft. It's enough to eat on its own。
3
Soft noodles, quiet fermentation twice as big, I put warm water in the oven for about an hour。
4
When the fermentation is complete, the face is ventilated, divided into a flat little agent, covered with wet sheets of dry water, and awake by about 15 minutes。
5
When he wakes up, he rounds the little agent and puts it on a board of oilpapers. Two fermentation times twice as big, about 50 minutes。
6
After fermentation, start the preheat oven. Mine's 150 degrees up and down, about 15 minutes。
7
The fermented face is covered with full egg fluid, with a small piece of cheese and, finally, with black sesame and preheated ovens。
8
It's a very nutritious breakfast. It would have been more evenly balanced, time-consuming, and often practiced, hoping to learn progress with the beautiful relatives. There are many shortcomings。