Count cheesescotch
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- fine sugar 25 grams
- salt 3.5 grams
- dry yeast 3 grams
- milk 210 grams
- butter 20 grams
- shredded black tea 5 grams
- cream cheese 120 grams
- powdered sugar 10 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Count cheesescotch
1
The materials are ready and the butter and cheese rooms are softened。
2
The pasta material was put in the face of the bakery, with the exception of butter and red tea。
3
The butter continues to be rubbing when it's formed。
4
Draw a thinner film。
5
Add red tea to smooth and roll room temperature to ferment twice。
6
Combination of cheese pie material is sufficient。
7
The fermented pasta is split into five pieces and rolled for 15 minutes。
8
Take an ellipse and flip。
9
The surface is covered with cheese and the edge is white。
10
Rolls from top to bottom, closes the mouth and presss the side thin with a cane。
11
Packages, stay on the other side, like berry。
12
The 30-degree environment is in the middle of the 9055 gold plate。
13
The fermentation to two times the size of the surface is followed by the fermentation of fine flour, which is fermented with a moderate amount of high-banded flour, which is cut in the mouth. It's 190 degrees in the middle, 18 minutes。
14
Get out of the oven and cool off。