Seat cheese pine rolls
By VicentaLakin
A few days ago, when he made his own meat pine, he used to hang on to his tweets, he saw this super-lovable pine roll in Wang Guangg's tweet. So I was in a hurry to do it. With a slight change, the bread still comes from the spongy toast of Mr. Kim Dae-wang, who recently loved so much. Even the bread made directly, it's still very soft, with lax meat, perfect
Recipe Recommendations
- high-gluten flour 150g
- sugar 28g
- yeast 2g
- milk powder 8g
- salt 2g
- whole egg liquid
- milk 25g
- condensed milk 9g
- water 45G
- butter 21g
- meat floss 60g
- seaweed 2 tablets
- cheese slices 1 tablet
Steps for Seat cheese pine rolls
1
In addition to butter, the other raw materials in the noodles are placed in the kitchen mixer by the order of the bottom liquid, the middle powder, the upper sugar, the salt and the yeast, with a three-bed rubbing for about five minutes, so that they can be pulled out of the thick membrane and then softened with butter。
2
After adding butter, three rows of about 15 minutes are moved to the extension phase, so that the face is able to pull thinner film。
3
They were fermented at room temperature。
4
About 50 minutes later, the noodle fermented twice as big and the finger plastered a hole, which does not shrink or collapse, means the fermentation is complete。
5
The fermented pasta beat the vents by pressure, divided into an average of four flounders, and covered them with flavours for 15 minutes。
6
The soft, fine face flattens, with a cane, into a rectangular face slightly larger than half the moss。
7
The face of the dough is covered with thin water, with half of the moss, followed by a pine in the first half, with a hand pressure, and with cheese。
8
The lower end of the face remembers to flatten it with your finger, so it'll stick。
9
Roll the noodles up and down。
10
The rolled noodles sort it out a little bit and try to be the same size。
11
Make sure you hold it tight, or it explodes back in the oven。
12
This is how the noodles are handled。
13
The noodles were placed in the oven and fermented at 35°C twice the size and took about 30 minutes。
14
Take off the fermented noodles and spread white sesame on the surface。
15
Put the noodles in a preheated oven, mid-level, up and down 175°C, and bake for 18 minutes。
16
The roasted noodles are immediately demoulded and laid cold on the grilled web, cut open and see the moss and the pines inside。Seat cheese pine rolls Make Tips
When releasing raw materials, be careful that yeasts are not in direct contact with sugar and salt. 2. The amount of water in the noodles is regulated by the water intake of flour. 3. My oven fermentation function is steam spray. If you don't have it, the noodles will be sprayed, put in the oven, put a glass of warm water in the oven, and fermented at 35°C. 4. The timing and temperature of the roasting shall be regulated by the temper of the oven itself. 5. The temperature of the bakery can be kept for approximately three days, bearing in mind that it is not in the freezer. If you want to stay longer, just put it in the freezer. In the summer and paste, all eggs and milk are refrigerated to help reduce the temperature of the noodles。