Coffee cheese
By VicentaLakin
This is from my bread book, Homemade Bread. I love the bread, which is very soft, and my favorite coffee fragrance and cheese pie, and makes two big breads, and looks extremely satisfied. Some of the small partners may ask what is Polish, first by introducing the Polish method of making bread, which came from Poland in the first half of the nineteenth century, and later from Vienna to Paris. It is also an yeast, which refers to the practice of water powdering at a ratio of 1:1, which is added to a small amount of yeast mixing after long periods of fermentation and mixing with other materials. The yeast is very simple, and the fermented Polish yeast is spongy and very wet, and is therefore called a liquid seed or fermented ferment. It's very soft to make bread in Polish, and it's very good to make an internal radish of toast, which I like very much. We'll share it with you next time。
Recipe Recommendations
- high-gluten flour 100g
- water 100g
- yeast 0.5g
- coffee powder 10g
- light cream 30g
- salt 4g
- sugar 45G
- butter 15g
- cream cheese 100g
- milk powder 10g
- powdered sugar 10g
- milk 10g
- sweetening
- roast
- several hours
- senior
Steps for Coffee cheese
1
Pre-production of Polish species and mixing of all Polish materials。
2
Smash even。
3
House temperature fermented to the highest point and then flatted back, with many bubbles on the surface and rich cellular tissue inside. The Polish species are then placed in the freezer for 12 to 24 hours. If you have to, you can ferment
4
Soft cheese, milk powder, sugar powder, milk mixed into containers。
5
A hand-pumping eggmaker is used to stir up cheese smooth。
6
Load a spare in a bouquet and cut a mouth at the front end of the bouquet in order to squeeze the material。
7
The fermented Polish species were mixed with all the main surface materials except butter。
8
The oil is then added to its full state (a full state, i.e., the face of the face that pulls out a strong film and is not easily broken, even if broken, the hole presents a smooth, rather than a serrated, hole)。
9
The fermentation of the fermentation for the first time in the container with the fermentation of the fermented face up to 2-2.5 times larger。
10
The fermented pasta is removed from the air bubble within the skin by a mild pressure pressure, which is split into two pieces, and the fragrance of the fragrance film on the lid for 30 minutes。
11
I'm not going to be able to see you。
12
after softening 100g of cream cheese, 10g of sugar powder, 10g of milk powder and 10g of milk are evenly mixed, packed into a bouquet and squeezed in the middle of the face。
13
Tighten the mouth。
14
Keep your mouth shut and stretch the noodles。
15
it's a "s" form from both sides。
16
The discharge is repeated fermented on the grill, with a double fermentation of about one hour to two times greater in an environment of about 35 degrees Celsius. (The oven can be placed in the oven, where a bowl of hot water is placed to create a warm and wet environment)。
17
After the fermentation, surface-scave flour。
18
The oven is 190 degrees preheated, and the upper and lower middle is about 20 to 22 minutes. (The temperature and time of the oven are for reference purposes only, and the specific time and temperature are adjusted to the temper of the oven)。