WHAT YOU NEED

Ingredients

Bread flour and ordinary flour (medium) 210 grams
50 grams of butter cheese
Fine sugar (medium) 10 grams
115 grams of cow's milk
4 grams of yeast
100 grams of bread flour and plain flour
40 grams of fine sugar
15 grams of cream
15 grams of milk powder
3 grams of salt
30 grams of butter
One egg.
Egg yolk (brushed surface) one

How TO MADE Cheese and milk packages

Steps 1 to 4

1. The intermediate material is mixed into clusters, and the yeast powder can be developed by warming the milk, taking care that the milk temperature does not exceed forty degrees.

2. I would like to compare the difference between the ordinary starch powder that I use and the bread powder that I use, the ordinary starch powder in the yellow bowl (which I use in my garden) and the bread starch powder in the silver bowl (which I use in my garden).

3. Cheese cheese is left over from the last time I made a heavy cheese cake (valley, not salty, slightly acidic in taste).

4. The fermentation is twice as big, and my oven is smaller, so I put it in a bowl, and on the left side is ordinary starch, and on the right side is bread starch.

Steps 5 to 8

5. Remove it into small pieces, mix it with the main ingredient and remove the butter until it has a thicker film, then add the butter and knead it until it stretches.

6. I didn't take a picture at this stage because my hands were full of flour.

7. Re-fermented to 2.5 times the size.

8. Another dough is processed in the same way, fermented.

Steps 9 to 12

9. The fermented dough is removed from the exhaust, rolled in a circle, and left to rest for 15 minutes.

10. After loosening, the round dough is made into a slightly wider long tongue shape with a dough stick, flattening one long side of the long tongue, rolling it up from the thicker side, trying not to leave any gaps when rolling.

11. The rolled noodles are well shaped, trying to form a thick middle between the two ends, placed in the grill pan, leaving a gap between the noodles and the noodles for further fermentation.

12. Because I wanted to compare the difference between the two sides, so the size in the picture is actually twice the size in the recipe, and the grill is a triangular gold square grill, because it's the first time I've used it, so I put a little bit of butter on the grill.

Steps 13 to 16

13. Put it in the oven and ferment it again to twice the size, on the left is bread dough, and on the right is ordinary dough.

14. Next to the oven.

15. Because it is fermented in the oven, it is afraid that the surface dries and covers the layer of wet cloth, the resulting cloth is not wet enough to stick to the surface, it destroys the surface of several doughs when it is removed, it is good that the effect is not great.

16. Brush the surface of the egg juice, put it in a preheated oven of 175 degrees for five minutes, my oven has four layers, I put the second layer below, 175 degrees up and down for 25 minutes, by the fifteenth minute because I was afraid that the bottom was too thick, I changed the heat to 150 degrees, the heat did not change until the color was golden yellow.

17. If you see a dark color in the middle, you can turn the grill or cover the dark color with tin paper.

18. Finished product.

19. I didn't use egg whites as in the recipe, but instead added whole eggs, so I didn't have a few drops of egg juice left, and the surface isn't very deep, but it looks good!

20. This is ordinary high-quality baked bread with rice flour.

21. Finished product.

22. This is bread baked in high starch flour.

23. There's also lace.

24. It doesn't make much difference.

25. Maybe the bread itself is soft.

26. When the bread is freshly baked, the surface is crunchy.

27. After drying, it can be placed in a fresh bag while it is still a little warm to soften the surface of the bread, which is also delicious.

28. My family doesn't like to eat bread that's too sweet, so I don't put much sugar in it, and if I like it sweet, I can add 10 to 20 grams of fine sugar.

29. This bread is made with Chinese fermentation, and I always think that the so-called Chinese fermentation is like the old flour that we Chinese distill, so the Chinese fermentation is not afraid of overheating, it can start a day or a few days in advance, but it should be placed in a cooler place, if the Chinese fermentation is larger, then the proportion of Chinese fermentation can be reduced appropriately.

30. In addition, this recipe can also be used to bake toast, and the time it takes to cover the toast can be extended to 30 to 35 minutes, depending on the mood of your oven.

31. If you like cheese, you can add a little more cheese, it's all flexible!