Cheda cheese toast

1

Milk 160 grams, yeast 3 grams, five minutes sequestered and activated。

2

2 grams of salt。

3

Add milk yeast, full egg fluid, 35 grams, start mixing。

4

First, it is smoothed to the point where there is no dry powder, and then the high-speed mixing to the thick membrane。

5

Add 25 grams of salt-free butter at room temperature。

6

Keep mixing it up into thin film。

7

Take out the face group and round it up, wrap it with a skin-covered film and ferment it up to two times the temperature of the room。

8

The noodles are twice as big, the fingers are stuck in the middle, they're fermented。

9

Take out the noodles and sort out the flats of the ventilator, the width of the side and the toast mold。

10

Cheda cheese chips about 140 grams, folded up into small pieces。

11

It's evenly laid on the face。

12

Scrambled from a tight, scrambled air。

13

Hold on tight。

14

Put it in the toast mold。

15

Roofbox 35°C, double fermentation to full 8. Note: A glass of hot water can help to ferment。

16

After fermentation, remove the preheat oven to 170°C and put it in the oven for about 30 minutes。

17

When it's baked, take it out, shake it off and take it off. Note: A shift in direction, several times on the side, can prevent a collapse。

18

When completely cooled, cut into the appropriate small blocks, the chamber temperature or freeze, and not freeze。

19

CHEDA CHEESE TOAST, FINISH O。

20

The brilliance skin and the soft inner layer are interwoven, mixed with fragrance cheese melted in the mouth。

21

A hot cup of coffee with a fresh toast. And bite for the first bite, and the delicate skin and the soft inner layer are interwoven in the mouth, as if it were a smileful hug。

22

Soft and sweet looks are always irresistible and the best way to start a day。

The temperature and timing of the fermentation and baking process may vary depending on the oven type and the size of the lasagna. It is recommended that, in the first attempt, close attention be paid to the timing of fermentation and baking to ensure that the bakery is even, not excessive or infrequent. fermentation environment: Ensure that the noodles are fermented in a warm, wet environment and contribute to their fermentation and expansion. Flour selection: High-banded flour is suitable for making bread because of its high protein content, which can create better face bands and make bread more chewy and resilient. 3 Humidity adjustment: If you are in a region with a higher humidity, you may need to reduce the amount of water added; conversely, if the humidity is low, an appropriate increase in the amount of water may be required. 4. Flour may be placed on the workstation during the pasta to prevent the pasta from adhesive. 5. The made toast bread can be stored in a sealed bag or in a preservation box to keep it fresh and to avoid hardening。