Black rice cheese bonito
By VicentaLakin
A few days ago, I baked black rice bouquets, made a simple cheese burger, which is delicious, and I baked a black cheese toast while it was hot. The cheese was made on its own. It smelled good because it was a little thin because it wasn't repressed, and I ate the rest of it and made bread. It's called Crown toast because it cuts two small mouths at the top of the fermented toast, squeezes butter, inserts tonsils, looks like a crown in the shape of a slice。
Recipe Recommendations
Steps for Black rice cheese bonito
1
Materials are ready: black rice bread powder, high sugar-resistant dry yeast, white sugar, salt, homemade fresh cheese, milk, butter; black rice bread powder can be replaced with raw bread powder and homemade cheese with raw yogurt。
2
All materials other than butter are placed in the scavengers, with a low-speed scrambling, followed by a high-speed scrambling to a slightly smooth form, and butter is added to the pedestal。
3
The butter is torn into the noodles at a slow pace, then the high-speed is torn into a smooth, fine and flexible noodles, which do not stick their hands, and which can produce transparent, flexible film and end the face。
4
fermentation on the base of the warm and humid fermentation by rounding the noodles in the deep basin; the fermentation box can have a temperature of 28 degrees and a humidity of 75。
5
When the noodles were twice as big, a hole was inserted in the top of the dough, which did not collapse, and the fermentation ended。
6
The noodles were placed on the operating table, with a light stroke of the exhaust and a heavy split of three equals; the rims were rounded, covered and loose for 15 minutes; and the finger was pressed to the laminate and the finger print was not fired back。
7
Quite a bit of tweaked pasta。
8
Both sides fold, flatten and grow about 30 cm long strips。
9
Volume from top to bottom。10
The other two noodles were processed sequentially, each of which was coded into a 450-gram toast box with a second fermentation in the warm and humid area; the fermentation box was temperature 33 and humidity 80。
11
The other two noodles were processed sequentially, each of which was coded into a 450-gram toast box with a second fermentation in the warm and humid area; the fermentation box was temperature 33 and humidity 80。
12
On both sides of the raw surface, shears a pair of scissors, squeezes a room-temperated butter and inserts a few tonsils。
13
In the middle of a pre-heated oven, a fire of 180,200 degrees up and down for 30 minutes; when the oven is out, it falls on a hanger, and when it is cold, sliced for consumption or stored in a bag。
14
Black rice cheese crown toast, soft nutrition and deliciousBlack rice cheese bonito Make Tips
1. The ready-made mix of black rice flour may also be replaced with 30 per cent fine-sized black rice powder; 2. Depression occurs when fermented surfaces are cut out with scissors, which is normal, so that sharp scissors are used quickly; the butter used requires room temperature softening and reuse; the surface does not need egg brushing; 3. The temperature and timing of the roast is adjusted to the actual situation in the oven and to the material of the mould。