Cheese pecan bread
By VicentaLakin
I share today's cheese-fruit bread, which is based on a Japanese medium of sweet paste, so the bread is very soft, partly with home-made cheese sauce, with a can of cucumbers, a bite of yogurt and yogurt, sweet cucumbers, and the soft fragrances of bread mixed together, especially delicious and inexhaustible, and the calcium content of the cheese is very high, making bread for the children for breakfast or for snacks, which is more nutritious and contributes to the development of the bones。
Recipe Recommendations
- high-gluten flour 210 grams
- fine sugar 10 grams
- milk 130 grams
- sugar-tolerant yeast 1g
- sponge and dough
- milk powder 10g
- salt 4g
- eggs one
- butter 45G
- cream cheese 100g
- powdered sugar 30g
- light cream 15g
- Decoration: Yellow peach appropriate amount
- whole egg liquid appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Cheese pecan bread
1
A Chinese noodle is prepared one night in advance, all of the “Chinese” materials are placed in the basin and covered on the surface in the freezer for about 17 hours。
2
Prepare to rub the face, and break into small pieces all the material except butter and salt from the main group, as well as the finished Chinese group, and join the Queen's Cooking Machine in the noodles. Note that no contact with the yeast directly affects yeast activity。
3
The Queen's Cooker machine mixed the contents of the tank at a low speed and then opened a high-speed stir of noodles。
4
When examining the noodles, it pulls out an eight-block stretch of a large rough sheet of film, adding pre-soft butter and salt, starting with a low-speed basic mixing and then a high-speed stir。
5
The shut-down check the facial state until it removes the ten-percent stretch of a large mural, which takes more than six minutes, with different graft efficiencies, not based on time, and the end-state of the laminate。
6
The noodles are removed, divided into an average of 10 equals, rolling round, with a surface covered with a membranes and static for about 15 minutes。
7
Take a noodle, flattened and thin, poached on the surface, put it in a hamburger paper tort, sorted out on the edge and finished with a bread-bread embryo。
8
Let's do all 10 of them。
9
Put it in a fermenter with a temperature of 34 degrees and a humidity of 75 per cent, and ferment it, without which fermentation can be done in a convenient way。
10
The fermentation time is used to make cheese sauce, put cream cheese in a small basin, melt the insulated water to smooth, then add sugar powder, milk, light cream, each time to be completely modulated and then added to the next one, with the made cheese sauce to be put in the bag。
11
Prepare egg fluids, walnut cans of dry water, and cedin spares。
12
When the fermentation is complete, the volume is doubled, and the toothpicks are poached at the bottom, avoiding large drums when baked, and the whole egg fluid is brushed on the edge of the bread without brushing at the bottom。
13
A well-prepared cheese sauce can be squeezed on the bottom of the bread, and the formula gives just 10 breads。
14
At the top, there's pecan on the top。
15
The oven is preheated, 190 degrees on fire, 160 degrees on fire, mid-level, 12 minutes on toast。
16
The furnace, together with the grill, will shake a few times on the desktop, then the paper cup will be taken out and put on the net rack。
17
Eating while it's hot is also particularly good, drying it in the bag, not colding, room temperature preservation, eating it in three days, and the cheese is susceptible to deterioration and should not be stored for too long。