Heidea cheese buns
By VicentaLakin
Bread can be said to be preferred by all grown-ups, especially breakfast, bread, milk, simple and nutritious, and to make a little salty snack today。
Recipe Recommendations
- high-gluten flour 120 grams
- egg liquid 20 grams
- milk 66 grams
- salad oil 9 grams
- sugar 12 grams
- salt 1.5 grams
- yeast 2 grams
- cheese 1.5 tablets
- seaweed appropriate amount
- salty and fresh
- baking
- several hours
- ordinary
Steps for Heidea cheese buns
1
The milk, egg fluids and salad oil are poured into the bread drums together, and sugar and salt are placed on the opposite corner, then the flour is put in the thick bands, and finally the yeast is placed in the middle, and the start and face program is so large that the film can be pulled out that room temperature is twice as high。
2
The exhaust is divided into six equals, one of which is about 30 grams and rolls loose for 10 minutes。
3
If the six-storey mold is sticky, it is not oily, otherwise it is a little oilproof, with a little flat pressure on the face of the face and a second fermentation, which is twice the size of the original。
4
A piece of cheese is cut into four pieces and covered with fermented snacks。
5
Take a proper amount of Mingtae seed and make moss on the cheese tablets, and then re-ferment, which is twice as big。
6
The oven is preheated, up and down, mid-level, 180 degrees baked for about 15 minutes, with an intermediate view of the top colour, which is filled with tin paper in time to prevent excessive colour。
7
If you're out of the oven, you can taste it, or you can seal it。Heidea cheese buns Make Tips
One can rub the face without a bakery or with a hand, but it is time-consuming and tired. It's not toast, so it's not too much to ask for. The surface is covered with cheese, so there's no eggwashing. 3. The temperature and time of the oven shall be adjusted according to its own oven. Watch it while it's baked。