Cheese with caterpillar sweet bread
By VicentaLakin
THE LAW OF WATER IS ALSO A NECESSITY FOR MAKING BREAD IN THE SUMMER. THIS FORMULATION IS MADE OF A CLASSIC CATERPILLAR SWEET BREAD THAT IS LEGALLY MADE OF WATER BY A SOUP-BASED BASIC BREAD, WHICH CAN ALSO BE MADE INTO TOAST OR OTHER KINDS OF BREAD. THIS IS A VERY LIQUID SOUP PLANT, WHICH IS STILL SOFT FOR THREE DAYS, WITH A COOK ' S MACHINE, AND A HAND-STAMPED COOK ADVISED THAT ABOUT 20-30 GRAMS OF WATER SHOULD BE RESERVED. THIS FORMULA CAN MAKE ABOUT TEN CATERPILLAR BREADS, AND I'M BAKED IN TWO OVENS, ONE 40L, ONE 10L, HALF THE SIZE OF THE OVEN, ONE THIRD OF THE 10L OVEN. ALTHOUGH THIS IS A RECIPE, THE PROCESS IS MAINLY FERMENTATION, ETC., AND IT IS VERY GOOD FOR THE NEWCOMERS, AND IF IT IS NOT WORKING WELL FOR THE FIRST TIME, IT IS POSSIBLE TO FIND OUT IF THE PLACE IS NOT IN CONTROL, BECAUSE THE EFFECTS OF THE SAME FORMULA ARE COMPLETELY DIFFERENT FROM THOSE OF THE PERSON WHO DID IT, WHICH I MYSELF TRIED TO SHARE VERY WELL. IF YOU THINK YOU'RE DOING WELL, IT'S A BASIC BREAD THAT'S SOFT AND TASTES GOOD.
Recipe Recommendations
- high-gluten flour 290 grams
- low-gluten flour 40 grams
- milk powder 10 grams
- qingshui 115 grams
- whole egg liquid 55 grams
- white granulated sugar 50 grams
- sugar-tolerant yeast 5 grams
- salt 3 grams
- butter 30 grams
- shredded cheese appropriate amount
- egg yolk one
- sweetening
- roast
- several days
- simple
Steps for Cheese with caterpillar sweet bread
1
# Prepare the soup section # heat the soup liquid up to about 60 degrees with a small pot, and then let the soup plant dry up with a little fire of high-weather flour. Don't get through it
2
Once the soup is ready, 115 grams of soup will be replaced. The extra soup can be thrown away or the fridge can be frozen next time
3
The soup species + the main noodle group (high-weather flour, low-weather flour, milk flour, sugar, fresh water, egg fluid) are mixed together in groups, so that they can be organized in groups without scratch. [Note: A proposal to reserve 20-30 grams of water for pasta and low flour intake]
4
Covered with two layers of thick membranes, the freezer was frozen for up to two days. It's not freezing
5
This was two days later, two days after the freeze was due to a little busy, and the water was legal for a minimum of half an hour to one hour and a maximum of two days, depending on its schedule。
6
Butter, yeast, salt. Because the temperature of the face can't exceed 28 degrees, the best temperature is 26 degrees centigrade, so I put this in the noodle tank and the noodle hook in front of me for 20 minutes
7
Noodles are added to the yeast's low-speed turn high-speed face, so that the temperature of the noodles is checked at any time and the face is stopped if the noodles are warmed。
8
I checked every few minutes, and twice in the course of this process, the noodles showed warmer behaviour, so I put a lid on the freezer (the ice cream floor) in the freezer with the noodles and hooks, and I went on for a few minutes. [If a chef with a hand rubbing bread has to be careful, the human body temperature is 36°, so if the face of the dough shows a warmer sign, the film can be frozen for 10 minutes. If the pasta is too hot, the yeast will work, and the pasta will get wetter, making it more difficult to leave the film. And the finished tissue can be rough, so the hand rubbing can fall more and less in the summer to avoid a warmer face
9
Butter and salt can be removed when the face group reaches the extension stage and pulls a thicker film。
10
Add butter and salt with a three-minute slow break。
11
Continuing to the extension phase is passing to 10. Hands can draw thinner membranes, and the membranes can glitter along the edge. You can't fight after you're out
12
PS: IT'S VERY IMPORTANT TO MAKE BREAD TO FERMENT, NOT TO FERMENT, EVEN IF IT'S THE BEST
13
The temperature of the first fermentation was around 28 degrees and the humidity was 75 per cent. So there are fermenters that can be fermented in fermented boxes, and if there is no fermented fermentation in climate chambers. I've got the temperature right now, so I'm gonna put two layers of wet towels on top and a lid on the room warmed up. If the temperature is too high in the summer, you can sit under the fermenter and ferment, because the temperature of the first fermentation is too high for the finished product
14
If the temperature is right, the first fermentation temperature is almost an hour or so, and the fermentation is twice as large as a finger-stamping dry flour in a small hole in the face, and the fermentation occurs if the fermentation does not fall back or fall, depending on the actual ambient temperature. Remember not to be overfertilized, or overfermented, and the pasta will only be used for pasta
15
When fermented, I took out the exhaust, and I used to beat it with my hands. A good pasta doesn't have to rub the face, or damage the tissue
16
When you're out of air, it's split into an average of 10 rollers
17
20 minutes to wake up after partitioning. This wake-up call was also important, as a result of which the mesh structure of the lasagna, which was distorted and destroyed by external force, was reshaped, the protein of the lasagna was restored to its proper spatial configuration, and it was well stretched, and the waking up would be more stretching, softer, more subtle and smoother]
18
Upon completion of the awakening, take a soft, soft, non-aggressive force, tweak the face, keep the face as thin as possible back and forth, and use the air bubble around the face to beat the air by hand。
19
And then when we're done, we're gonna lay back
20
Symmetry on both sides of the face, as illustrated
21
And in the middle, you put a proper amount of cheese, and you don't have to。
22
The inner symmetry between the two sides continued to tighten。
23
Follow the above and finish all bread embryos in turn。
24
The temperature of fermentation is about 38 degrees and the humidity is over 85 per cent, so I put a warm ferment in the oven with two bowls of hot water. At this point, you're advised to prepare a thermometer to observe the temperature in the oven at all times, because some ovens will have a high temperature of warm fermentation, so be careful to turn off the fermentation function in a timely manner and buy a small fermentor to wet the oven if you can't heat the fermentation.]
25
When we fermented, we started making puffy sauce, and watch maps for it, if not recommended。
26
After a little cooling, the puff paste is added to the whole egg yolk, and if it is added to an egg yolk too thick, it can be appropriately fine-tuned and thin。
27
The whole condition of the made puff sauce is so thick and smooth, it's right. If it's not recommended, or if it doesn't appear
28
Eventually, the fermentation will be faster than the first, so the bread embryo will be removed in time for it to ferment twice as large. At the same time, the oven was hot for 180 degrees for 10 minutes. Bread embryos are coated with a thin egg fluid and squeezed with puff sauce。
29
TEN L OVENS WITH 160°C FIRE, BOTTOM FLOOR, 20-25 MINUTES。
30
THE BIG OVEN IS 40L, SO I'M ON FIRE AT 140 DEGREES, AND I'M ON FIRE AT 180 DEGREES, IN THE MIDDLE OF THE OVEN, AND BAKED FOR 20 MINUTES, BECAUSE THE TEMPERATURE OF THE OVEN VARIES FROM ONE PERSON TO ANOTHER, AND THE TIME AND TEMPERATURE OF THE OVEN CAN BE SET TO HIS TEMPER. IF THE BREAD IS COOKED, NOT IN THE OVEN. STEP 28 OF THE CLASSIC CATERPILLAR BREAD FOR SOUP AND WATER, WHICH IS STILL SOFT FOR THREE DAYS
31
If you like to decorate, you can also wait until the bread is completely cool and you cut open the middle and squeeze the butter or salad sauce with fruit。
32
It's a soy sauce, and it tastes better in general because cheese smells salty and sweet bread。Cheese with caterpillar sweet bread Make Tips
Water is legal: the proteins and water in flour are mixed with a mixer knife, which creates a noodle. Water is legal in the sense of reducing the amount of time that it takes to rub the face through the static of the noodles and the full integration of water and flour. This method is also very suitable for the lashing machine, which works at very high temperatures and can be used to shorten the washing time by using water。