Soup and honey cheese buns

Recipe Recommendations

• high powder 200 grams
• whole wheat flour 100 grams
• honey
• cream cheese 70g
• water 80ml
• whole egg liquid 50 grams
• soup seed 100g
• black sesame appropriate amount
• white sesame appropriate amount
• salt 1.25ml

• milk fragrance
• baking
• several hours
• ordinary

Steps for Soup and honey cheese buns

1

(b) to produce soup first: 250 g of water in small pots and 50 g of high powder;

2

(a) Smuggle evenly;

3

and heat it up until 65 degrees, and mix it with heat, so that it does not fall down;

4

The soup is made in a dense state, and it creates a pattern when mixed;

5

(b) Covering of the film, which is reduced to room temperature for use; unexpired soup, which can be stored in refrigerators for two to three days;

6

(b) heating 80 ml of water to about 35 degrees, defouling the mother tongue for about five minutes;

7

(a) To mix all the parts of the pasta that are removed from the butter into smooth ones and then into butter;

8

(a) The state of the film can be spun as follows;

9

Put the noodles in the oiled basin and ferment about an hour to twice in an environment about 28 degrees;

10

(a) A small amount of dry powder on the surface and 16 equal parts of the dough;

11

After rolling round, close to the eight-inch grill, with an advance gas sheet and oil on the surroundings;

12

The final fermentation in an environment of 38 degrees and 85 per cent humidity is about 40 to 50 minutes, twice the size of the surface; the surface is taken out with a full egg liquid, which is sprayed with black and white sesame; and the oven is preheated at 170 degrees, which is about 15 to 18 minutes of roasting to the surface of gold yellow;

13

I don't have a crib, but it's a nice little steak bag

Soup and honey cheese buns Make Tips

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