Taco cheese rolls
By VicentaLakin
2 6-inch round size.
Recipe Recommendations
- high-gluten flour 280 grams
- fine sugar 28 grams
- salt 4 grams
- dry yeast 4 grams
- milk powder 8 grams
- milk 55 grams
- whole egg liquid 35 grams
- water 90 grams
- butter 28 grams
- cream cheese 90 grams
- raisins 35 grams
- low-gluten flour 10 grams
- powdered sugar 10 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Taco cheese rolls
1
Material ready, butter softened. Tits dry with warm water。
2
The pasta material was put into the face of the bakery, with the exception of butter。
3
We'll rub it and we'll add butter。
4
Just rub out the film, not like toast. Roll round for basic fermentation, about 40 minutes。
5
6 inches of oil sheeting inside the active membrane。
6
The Mexican sauce is all mixed and loaded in a bouquet。
7
Cheese with fine sugar, spare。
8
The fermented pasta is split into two pieces, and the roll cover is free for 15 minutes。
9
The noodles grow into squares, with cheese pies on their surfaces dry。
10
From top to bottom, it is approximately 25 to 30 cm long and is frozen for 20 minutes。
11
When removed, cut from the middle and the top is not cut。
12
Cut the face down, roll it over。
13
In the 6-inch membrane, the oven activates fermentation at 32 degrees and ferments to 8 full。
14
The fermented face is full of egg fluids, squeezed with a proper amount of Mexican sauce, a little bit of titanium dry, 180 degrees below the oven, 23-25 minutes。
15
Get out of the oven and cool off。Taco cheese rolls Make Tips
More raisins if you like。