Cheese pine buns
By VicentaLakin
I'm tired of sweet bread. Let's have a cheese pine bun. It's straight and simple. The bread is still soft, sweet, tastes so rich, tastes so salty, soft laces so delicious, your breakfast choices
Recipe Recommendations
- high-gluten flour 300g
- milk 145g
- egg liquid 55g
- light cream 30g
- butter 20g
- sugar-tolerant yeast 3.5G
- fine sugar 30g
- salt 2g
- salad dressing appropriate amount
- Sea moss and meat floss appropriate amount
- shredded cheese appropriate amount
- salty and sweet
- roast
- an hour
- ordinary
Steps for Cheese pine buns
1
First, get all the food ready。
2
All the pasta food, except butter, is placed in the chef's face barrel。
3
Start the cook machine, mix materials at a low speed, and then hit the face of the face to the state of the thick membrane at a little speed。
4
Add softened butter and continue to tear out stronger, transparent film。
5
Slip it in the fermenter box。
6
House temperature ferments twice as high。
7
It's not too thin。
8
Turn over and put on the salad sauce。
9
Covered with moist pine。
10
Squeeze the interface。
11
Cut into small pieces with a knife. It's about the same width as a paper-top。
12
Put it in a paper tray, put it in the oven, 38 degrees fermenting 30 to 40 minutes。
13
A little whole egg fluid after removal。
14
Spill cheese。
15
A little meat pine and moss, sent to a pre-heated oven with a fire of 180 degrees for 22-25 minutes。
16
Just come outCheese pine buns Make Tips
1. Flour brands vary, water intakes vary, liquids are adjusted to the facial state for the first time, preferably with some liquids set aside; 2. The temperature of each oven varies, and the time temperature given in the formula is for reference only, depending on the circumstances; 3. Articles come from @water pity。