I'll put on some tea and cheese
By VicentaLakin
A soft bite, the smell of fragrance tea, and the silk of the cheese, which is thin, immediately blooms in the mouth. And the fragrance of milk is in the air as if a soft cloud melted on the tip of the tongue. It's slender, as if a soft breeze passed over its face. Sweetness and the bitterness of tea are intertwined and constitute a unique balance and intoxicating。
Recipe Recommendations
- high-gluten flour 260 grams
- low-gluten flour 40 grams
- milk powder 20 grams
- matcha powder 10 grams
- white granulated sugar 45 grams
- salt 2 grams
- warm milk 150 grams
- yeast 4 grams
- eggs one
- unsalted butter 30 grams
- honey red bean 200 grams
- cream cheese 110 grams
- sweetening
- baking
- several hours
- senior
Steps for I'll put on some tea and cheese
1
First, 150 grams of warm milk and 4 grams of yeast, and then evenly mixed, sequestered for five minutes, so that yeast can be activated。
2
First, 260 grams of high-banded flour, 40 grams of low-banded flour, 20 grams of milk powder, 10 grams of tea powder, sifting through to remove large particles. Add white sugar 45 grams, salt 2 grams, evenly mixed。
3
Add milk liquid and one egg (55 g) and start mixing。
4
First, it's a low-speed mix to flatten the noodles, then it's a high-speed mix to a thick membrane. Joining room temperature softened salt-free butter of 30 grams and continuing mixing。
5
Smuggles to thin membranes, which do not require particularly thin membranes。
6
Take it out and round it up。
7
Covered with film, room temperature fermented twice as high。
8
When the fermentation is twice as big, it's good to stick a finger in the middle and not fall or shrink。
9
Take out the noodle by pressure exhaust。
10
A flat split of six。
11
We'll wrap up every noodle。
12
Cover the membranes for 10 minutes。
13
Taking advantage of the laxity of the noodles, pick up 200 grams of honey beans and 110 grams of softened room cheese with a razor。
14
It's split evenly into six, and it's cold。
15
Get a nice, loose face。
16
Put a piece of cheese in the middle。
17
Close the door in a triangle and squeeze it。
18
After each of the noodles is in operation, they are arranged on the grill, leaving a gap between them。
19
The oven, 35°C, is fermented up to 1.5 times the size of the oven and can be sprayed with some water every 10 minutes to increase humidity。
20
It's fermented and it's taken out。
21
Sliced with a cutter。
22
The top layer of the oven, 200°C, and the lower layer, 170°C, are preheated to the temperature and then put into the bread, baked for 15 minutes, and a tin sheet is placed in the upper layer in the middle of the journey for five minutes, which prevents surface colour change。
23
When the oven is ready, it cools, the chamber is sealed for temperature preservation, or it is frozen for storage。
24
I'LL FINISH THE O
25
It'll be fresh and fresh with tea and sweet bean cheese。
26
Bringing people a unique taste。
27
A soft bite, sweet pea cheese with a thick cream。
28
The fresh and bitterness of tea mixed。I'll put on some tea and cheese Make Tips
1. If the oven does not have upper and lower temperatures, it will be baked at 180°C for about 15 minutes. 2. Tea powder is selected for high-quality tea powder to ensure the beauty of the oars and the smell of tea. 3. The chamber is kept warm or frozen, without cold storage, and the bread is ageing。