Cheese loaf
By VicentaLakin
It's easy to cook, it's easy to use, it's easy to use, it's soft, it's nice, it's nice, it opens a day full of energy。
Recipe Recommendations
- high-gluten flour 250 grams
- whole egg liquid 25 grams
- fine sugar 30 grams
- sugar-tolerant yeast 3 grams
- refined salt 2 grams
- pure milk 130 grams
- soften butter at room temperature 25 grams
- shredded mozzarella cheese appropriate amount
- Dried shallots or shredded chives appropriate amount
- Sweet salad dressing appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Cheese loaf
1
Flour, whole egg fluid, fine sugar, yeast, salt, pure milk in the rubbed。
2
Start rubbing the face, here using machines or manual。
3
The grouping was followed by room temperature softened butter。
4
Keep rubbing。
5
Until a little film can be pulled out。
6
Round up, ferment in the warm。
7
It's twice as big。
8
The gas removed from the dough was divided into five parts。
9
I'll round it up。
10
Plus 15 minutes。
11
Zooming round。
12
Press the long side and roll from the other side。
13
Roll it in fine rolls, squeeze it in tight。
14
It's good to shut up。
15
Bread with butter or sheeting。
16
Put it in the oven and re-ferment。
17
The fermentation is complete and the rest of the egg fluid is painted。
18
Spill cheese。
19
And squeeze the salad sauce。
20
The oven is 180 degrees preheated, up and down, mid-level, about 15 minutes baked。
21
When you're out of the oven, you'll be on dry feet。
22
Onions can also be used to bake together with salad sauce in front of the oven without dry onions。
23
If eaten overnight, a small amount of fresh water can be sprayed on the bread surface and put in a 200-degree oven to heat for a few minutes to restore softness。