Cheese bean saloon bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 240 grams
- low-gluten flour 60 grams
- sugar 40 grams
- egg 45 grams
- yeast 4 grams
- milk 110 grams
- butter 25 grams
- cream cheese 80 grams
- salt 3 grams
- red bean paste appropriate amount
- almond slices appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cheese bean saloon bread
1
The post-oil method rubbed all materials into an extended surface smooth。
2
Fermentation in warm and wet places is 2.5 times larger。
3
When the fermentation is over, the vent rolls round, covering the fragrance of the membranes for 20 minutes, the laxity is over, and the squares grow twice as long。
4
Two thirds of the area is red bean sand。
5
The portion without red bean sand is folded to 1/2 platinum。
6
And cover up the remaining half of the soybeans。
7
I cut it to 6 equal
8
Cut the face up, three pairs of braids are drawn into the oven and fermented twice。
9
After the second fermentation, the egg swirl spreads almond chips。
10
Enter preheat oven 180 degrees, mid-level 25 minutes or so。