Tea and cheese snacks
By VicentaLakin
Today, we make a small meal pack with tea and soy cheese, which tastes so good, so simple, so successful, and so good for new hands. It's full of fragrance, cloudy tastes, super-soft, sweet bean cheese, fresh tea-smelting bread, full of fragrance。
Recipe Recommendations
- high-gluten flour 300 grams
- matcha powder 10 grams
- milk powder 25 grams
- white granulated sugar 45 grams
- salt 1 gram
- eggs one
- warm milk 170 grams
- yeast 4 grams
- unsalted butter 20 grams
- red bean paste 240 grams
- Cheese cheese 160 grams
- sweetening
- baking
- several hours
- senior
Steps for Tea and cheese snacks
1
Temperature milk 170 grams, yeast 4 grams, evenly mixed and static for five minutes and activated yeast. (Note: Milk must feel warm with hands, not too hot)
2
Add white sugar 45 grams, salt 1 gram, mix it up, and add high-weed flour 300 grams, tea powder 10 grams, milk powder 25 grams, eggs 1 (55 grams) and start mixing。
3
Let's start with a rough film。
4
Then add 20 grams of salt-free butter softened room temperature。
5
Keep mixing the film。
6
Take it out and pack it down and wrap it up with a film。
7
Room temperature is about 25°C, 2-3 hours, and fermentation is twice as high。
8
Take off the fermented pasta and get some air。
9
It was then evenly divided into 16。
10
Every small noodle is crushed, folded and emptied, covered with wet towels for 10 minutes。
11
Red bean sand 240 grams, split 15 grams in advance. Cheese 160 grams, split 10 grams in advance。
12
Take a nice, loose face, flat-ass round。
13
Put in a cheese and a soy sauce。
14
Then squeeze it with your hands and help close it round。
15
It is organized in a balanced manner and leaves a gap directly between the various sides。
16
The oven is fermented twice, at 35°C, and a bowl of hot water helps to ferment 1.5 times。
17
When fermented, it was removed and a layer of milk liquid was painted on the surface to prevent it from being overfocused。
18
The oven is preheated to 170°C and placed in the oven for 17-20 minutes. (Note: If you see the colour on the surface, you can put a tin paper on the top floor to prevent the surface from being overfocused.)
19
Boiled out of the oven, cooled, sealed chamber temperature preservation, recommended to be finished within three days。
20
I'VE GOT A TEA-SAND-CHEESE SNACK
21
It's good taste, easy learning, a success, and it's very good for new hands。
22
It's a house full of scents, a cloudy taste, so soft and soft。
23
Sweet bean-salt cheese with fresh tea-flavored bread。Tea and cheese snacks Make Tips
One, the tea-painted ones are of better quality and can enhance the colour and taste of the finished product. Milk must be touched with warm hands, not too hot, to prevent the burning of yeast. 3. General room temperature seals are kept for approximately three days. For a long time, it was kept in a freeze and at 150 degrees for about five minutes。