Cranberry cheese
By VicentaLakin
The cheese is one of my favorite tastes in the heartbread, and sour cheese and bread are supposed to be a natural pair, and these two elements are also the love of Westerners, so they should be together. The calcium content and nutrients of cheese are well known, and friends with babies know that every day we feed our children with a cheese bar, so I like to give them cheese products and bread. The cranberry cheese soft fermentation, shared today, is a direct, time-saving piece of cranberry cheese pie, particularly delicious, sour and sweet, not greasy, soft and modest bread, just as a breakfast with a glass of milk, and my old king and little king, I remember, probably the highest-rated bread except for coconut bread。
Recipe Recommendations
- high-gluten flour 280G
- milk powder 10g
- fine sugar 20g
- milk 160g
- eggs one
- sugar-tolerant yeast 3g
- salt 1g
- butter 20g
- cream cheese 145g
- dried cranberries 25g
Steps for Cranberry cheese
1
Creaming is done first, with crumbs and cranberry dryers mixed with razors to slip into herbs, and cranberry dry is to be cut and then used。
2
Scratch the face, with high-strength flour, milk powder, sugar and yeast powder, evenly mixed with a razor, with eggs and milk, and a cook's machine rubbing the face to the point where it pulls out a rough film。
3
Add softened butter and salt to room temperature, rubbing again to pull out large thin and resilient murals of gloves, as long as they are in a ten-block state。
4
The grouping was divided into an average of six pieces, with a rolling circle, with a surface covering 15 minutes of static membranes。
5
Take a lasagna and squeeze it into 30 grams of pie, and wrap it around the face and squeeze it in。
6
Put it down in the oven and ferment。
7
THE FERMENTATION MODE IS CHOSEN FOR THE 80-S FLAT-SEASON OVEN, WITH A TEMPERATURE OF 38 DEGREES AND AN HOUR。
8
The fermented pasta group expands about twice as big, sifting high-banded flour with sharp cutters and grafts。
9
THE OVEN PREHEATING 180 DEGREES EARLIER AND ABOVE, MID-LEVEL, 20 MINUTES OF BAKERY, MID-WAY FERMENTATION SPEEDS IN 80-SQUARE-CRACKER OVENS BASED ON COLOUR, BAKING PROFESSION, STABLE COLOUR, SUITABLE FOR HOME BAKING AND PRIVATE HOUSE BAKING。
10
Bread comes out of the oven, falls the oven and shakes the internal heat of the bread, and then moves it to the net, drys it, seals it, freezes it, avoids refrigeration, which can make the bread hard quickly。
11
One for each son and husband while it's hot。