Cheese chicken bag
By VicentaLakin
today, anne's salty bread, added to the chicken pie, added to the taste of the bread, tasted so good
Recipe Recommendations
- high-gluten flour 30g
- boiling water 30g
- water 65g
- salt 1g
- dry yeast 1g
- milk powder 25g
- milk 160g
- whole egg liquid 30g
- white granulated sugar 55g
- fresh yeast 10g
- butter 40g
- scalding seeds 60g
- Lao Mian 165g
- smoked chicken 280G
- shredded cheese 85g
- salad dressing 60g
- black pepper appropriate amount
- cheese powder appropriate amount
- Dried chopped green onions appropriate amount
Steps for Cheese chicken bag
1
The ironing materials are all mixed to dry powder and are stored in a sealed box for nighttime replacement。
2
The old surfaces are all mixed up and fermented twice as much as the temperature, and frozen overnight up to 3-4 times the size of the beehive: 100 g of high-weather flour water is 65 g of salt 1 g of dry yeast。
3
All the material except butter was put into the chef's main panel: Twenty-seven hundred and twenty-seven grams of high-banded flour and twenty-five grams of milk and 160 grams of whole egg fluid. Fifty-five grams of salt and five grams of sugar。
4
the liquid component is to be refrigerated, and the platteau chef ' s pep4500 rinsing drums are to be frozen or frozen to the best in order to control the surface layer temperature。
5
Scratch it and add butter。
6
Scratch so much that you can pull out the mural。
7
On average, the dough is divided into six pieces, covering 20 minutes of laxity。
8
The waiting time was used to make chicken pies, tore up the bacon, and mix it evenly with salad sauce, black pepper, masurira cheese。
9
The loosely swirled face of air, open up and down, thick in the middle, thin around it, and put around 70 grams of chicken meat in the middle。
10
Collapse into a quadrilateral。
11
Face up, spray a thin mist, roll a layer of cheese powder, all on the grill。
12
Put it in the oven, develop fermentation, and put a bowl of hot water under it。
13
Fermentation is twice as big, slit, dry onions in the middle or radish。
14
It's in a pre-heated oven, in the middle and lower floor, and it's about 180°C baked up and down for about 18 minutes。
15
It's gonna be Rush before it gets hot。Cheese chicken bag Make Tips
1. Fresh yeasts may be replaced by 4 grams of dry yeasts; the most important thing for bread making in the summer is to control the temperature of the centre of the noodle group at not more than 26 degrees and not more than 27 degrees, otherwise the finished tissue is rough, bad tasted and intolerant of ageing; and, as a result of the addition of chicken casseroles, they must be eaten as quickly as possible in order to avoid deterioration and to provide the best taste period within 24 hours. Thanks for the recipe