Cream cheese
By VicentaLakin
The child is given bread once a week, with breakfast, for about two to three days, or the same sentence, without additive preservatives。
Recipe Recommendations
- bread flour 240g
- milk
- salt 2g
- sugar 40g
- coconut oil
- milk powder 10g
- sugar-tolerant yeast 3g
- eggs one
- cream cheese 120g
- powdered sugar 20g
- milk fragrance
- roast
- three-quarters of an hour
- ordinary
Steps for Cream cheese
1
Bread powder, sugar-resistant yeast, eggs, salt, sugar, milk, milk powder placed in mix drums (milk reserved for 10-15 grams, added according to the softness of the noodles)。
2
Coconut oil starts early。
3
Cooker sets 1-2, low-speed mixing flour, and then three shifts。
4
Smash out the thick film and stop。
5
Join the coconut oil, slow mixing of the switchboard and full integration of the coconut oil and pasta。
6
A further four sets of mixing, a thin mural of gloves would be removed, the lower garlands would be organized and a 30-minute awakening covered。
7
Started making cheese pie: 120 grams of cream and +10 grams of pure milk。
8
Hot and hot water in the small pots, with the basins sitting up to protect the water from warming, the eggs being mixed in one direction, as illustrated by the integration of cheese and sugar powder, and cheese with no particles。
9
Put it in a bouquet and freeze it back (cooled it to make cheese thick, good pack)。
10
The dough is about 480 grams in six equals, 60 grams each。
11
Take an ellipse and squeeze the cheese pie。
12
Tightening the fold must be solid enough to prevent the fermentation from coming apart and coming out。
13
Turn around, shut up and face down。
14
Bread is made, bread is put in, and there are sufficient gaps in the middle (a few triangles are wrapped, the same method as sugar bags)。
15
The oven is preheated at 35°C, fermentation mode 90 minutes, and a bowl of warm water increases humidity。
16
The fermentation time is approximate, depending mainly on the state of the bread fermentation (which becomes significantly larger and lighter after the bread fermentation, with a light press back to the bomb site, i.e., the fermentation is complete) and the powder is spilled and the shape is drawn with a blade。
17
The oven warms for 10 minutes and 180°C for 25 minutes。
18
Midway observation, when the bread is coloured and covered with tin paper。
19
It's hot, it's hot, it's hot, it's fast, it's cool。
20
The bread is baked hard, and when it cools down, it gets soft the next day。
21
When it's cold, put it in a bag for two to three days。Cream cheese Make Tips
1. Because of the lack of butter in the home, coconut oil was used instead, but butter was the preferred bread. 2 The different brands, the different water intake rates for flour and the different sizes of eggs, the non-one-time addition of pasta milk, the need to set aside 10-20 grams and the reduction based on the softness of the flour. Three, cheese pies can be added according to preference, cranberry, olio, etc. 4. The bread is baked hard, and when it cools, it gets in the bag, it gets soft the next day。