Pink cheese toast
By VicentaLakin
The souffled toast has a little bit of a softer taste, and it's full of creamy cheese pies, and it's delicious. This pink toast is for hospitality. It's for a new year of red fire. It's good
Recipe Recommendations
- high-gluten flour 500G
- water 270G
- fresh yeast 15g
- milk powder 16g
- whole egg liquid 55g
- beet flour 6G
- butter 40g
- Dried cranberries stained with wine 80g
- corn starch 15g
- fine sugar 55g
- salt 7g
- cream cheese 150g
- powdered sugar 30g
- sweetening
- roast
- an hour
- ordinary
Steps for Pink cheese toast
1
It would be preferable to mix all the materials of the Chinese noodles into a group of noodles, to be leaner, to be fermented at 27 degrees in the room to a clearly fermented state of about one-fold, to go to the fridge for a night of five degrees of frozen fermentation, and to be fermented in a state that rips the face of the dough and can see a beehive-like tissue。
2
ALL THE MATERIALS IN THE MAIN NOODLE, EXCEPT BUTTER, CONTAINING THE CHINESE NOODLES CUT INTO SMALL PIECES, WERE PLACED TOGETHER IN THE FRONT BARREL OF THE PLATTE Q7 CHEF。
3
Set 1 set of 1 minute to mix materials into dry powder。
4
Continue to set up a fourth set of five minutes to rub the noodles into groups, with a slight stretching to add soft butter。
5
A second set of one minute to mix butter with the pasta and a final set of five sets of four minutes to remove a transparent film that is flexible in scale。
6
Add a cranberry dry that's pasted vanilla and set up a one-minute slot so that the cranberry is evenly wrapped into the pasta。
7
The rubbed noodles are removed, they are tightened and placed in the fermentation box, and the surface temperature is tested at 24.5 degrees, and the lids are covered for 30 minutes in the middle。
8
The waking noodles were taken out, divided into an average of two pieces, approximately 490 grams each, and two of them were properly ventilated and covered with a lid (27 degrees) gushing for 15 to 20 minutes。
9
Take loose, flat, ejected。
10
When the surface is turned, it is properly thinned, with an equal thickness, a cheese trap and an approximately 2 cm position at the bottom, which is used for closing。
11
From top to bottom。
12
The rolls are properly lengthened and divided into three pieces on average。
13
I'll beat you three times。
14
Take the end interface。
15
Both ends to the middle of this part, with a frontal roll of pink soufflé。
16
When they're ready, put them in the toast box。
17
fermentation to full nine。
18
The oven is preheated in advance, placed at the bottom, heating up and down, 160 degrees of fire and 190 degrees of fire, and a 42-minute oven recommends 150 degrees 32 minutes. Beet-breading is too easy to turn yellow, and care is taken to avoid it by adding tin paper in advance when the colour is right。
19
Once the stove is finished, the oven will be ready, and when the emulsions are light, the toast will be put on the grill and dry。Pink cheese toast Make Tips
1. The intake of flour varies from brand to brand, with the liquid quantity adjusted as appropriate;2 and the oven baker ' s temperature and time for reference purposes, with appropriate adjustments to the actual situation in the oven;3 and the pink soufflé: all materials are mixed into dry powder, then gloves are worn into smaller particles. Cheese pie: Soften the cream cheese, slash it with a razor to smooth it, add corn starch and sugar powder and continue to mix it evenly. 4 and the article is from @Zenjun。