Garlic cheese bag
By VicentaLakin
Say this garlic cheese bag is a red-bread-rich garlic on the streets of Korea + a huge amount of cheese baked twice, and the skin and bottom of the bread is really crumbly! There's cheese all over the bread, and those who don't eat garlic are gonna love it
Recipe Recommendations
- cream cheese 200g
- light cream 120g
- spinning sugar 25g
- unsalted butter 50g
- whole egg liquid 18g
- Honey or syrup 10g
- condensed milk 5g
- salt 1.5G
- chopped green onion or chopped parsley 3g
- garlic 10g
- high-gluten flour
- milk
- yeast 3g
- fine sugar 40g
- salty and sweet
- roast
- several hours
- senior
Steps for Garlic cheese bag
1
All pasta materials except butter are placed in a cook ' s machine or a bakery, and softened butter is added when the face is smooth enough to remove a thick film。
2
It continues to reach the full stage of the noodles and can pull out a thin film that is resilient and transparent。
3
The fermentation is based on the warmth of the fermentation。
4
The fermentation is twice as big, and a hole is drilled with a finger and the hole is not fermented immediately。
5
Take off the yeast and press pressure。
6
The average is 8 equals。
7
Put the noodles round and discharge them on the grill。
8
In the oven, fermentation of about 35 degrees per hour from one hour to twice as large as bread embryos。
9
The upper and lower part of the oven is set at 180 degrees for 20 minutes, up to the yellow on the bread surface。
10
Take out the baked bread, cut it on the surface with a sawkle, and don't cut it to the bottom because we're gonna squeeze cheese sauce。
11
200 grams of cream cheese softened with 10 grams of sugar
12
120 grams of light cream and 15 grams of sugar were distributed to a visible pattern。
13
The blending of smooth and smooth cream cheese and fresh cream is even。
14
Good cheese sauce in the bag。
15
Cut a mouth at the front end of the bouquet and squeeze the cheese sauce between every cutter in the bread。
16
A mixture of 50 grams of melted butter, 10 grams of garlic, 10 grams of honey or syrup, 5 grams of milk, 1.5 grams of salt, 18 grams of whole egg fluid and 3 grams of onion flowers into garlic sauce。
17
And put garlic sauce on the face of the bread. (For reasons of weather temperature, a pre-made garlic sauce may coagulate, but it's okay, it doesn't affect use)
18
Put it in the middle of the oven again, 160 degrees and 12 minutes on fire。