Cheese pine bun
By VicentaLakin
Make a bun of meat pine and cheese and bake it for colleagues in the morning
Recipe Recommendations
- high-gluten flour 75g
- egg liquid 30g
- milk 30g
- rice bran oil 20g
- white sugar 25g
- salt 3g
- yeast 3g
- pumpkin puree 130g
- white sesame appropriate amount
- mozzarella cheese appropriate amount
- meat floss appropriate amount
- salty and sweet
- roast
- several hours
- ordinary
Steps for Cheese pine bun
1
Folded flour, yeasts, pumpkin muds and groupings, covered with film protection, for over 17 hours in the freezer。
2
The main noodle material was placed in the balls of the bakery in the order of liquid powder, and the Chinese noodle was torn into small pieces, starting with the noodle program, and I scratched it for half an hour。
3
Meat pine and masulilla cheese。
4
scattered noodles into pieces around 50 g。
5
It is formed into a thin mid-heavy circle, with masulilla cheese and meat pine, closed and placed down。
6
Put them all on the grill, re-ferment in the oven, and a bowl of hot water underneath。
7
The egg yolk plus a third of the egg is mixed。
8
A fermented bread embryo with an egg yolk and white sesame。
9
Put it in a pre-heated oven, with an upper-middle fire of 160 degrees and 25 minutes。
10
The baked bread comes out on the grill and hangs。
11
The pine mixed the smell of cheese and tore open the cheese to see the lace。