I'm very, very lucky to have had the opportunity to try out this Chang'e 3.5 electric oven.Thank you for your trust and support in me.Long before I was officially exposed to baking, the name of the Chang'e Oven was deep in my heart, because it is the specialty of the first blog owner of baking, because 90% of the network's baking recipes are derived from it, and because it is a professional brand for 21 years, mastering the core technology of the electric oven, has always been imitated, never surpassed.Today's CKTF-32GS is the industry's first 3.5 version electric oven, the highest configuration, the most full-featured, and the most popular professional home baking oven.Compared to the oven I used before, this oven compensates for the non-fermentation function of my oven, it does not have an independent temperature control function, and its food grade is environmentally friendly, it does not stain the oil inside, making cleaning easier and more convenient.

WHAT YOU NEED

Ingredients

250 grams of flour
50 grams of white sugar
4 grams of flour
50 grams of eggs
50 grams of water
50 grams of milk
35 grams of butter
3.5 grams of salt
100 grams of cheese
100 grams of cream
30 grams of fine sugar

How TO MADE Cheese and treasure bread

Steps 1 to 4

1. The raw materials of the dough are directly mixed in the wrapping machine to produce a slightly transparent film-like dough, which is placed in the container.

2. It is coated with a preservative film and fermented to 2-2.5 times its size.

3. Cream cheese is made by adding fine sugar to the cream cheese and stirring it using a waterproof heating method until it melts without particles.

4. Add light cream to the mixture evenly.

Steps 5 to 8

5. Fermented dough is divided into seven equal parts, rolled and then covered with a preservative film for 15 minutes.

6. Hamburg moulded oil sprayed high anti-stick powder.

7. The loose dough is baked into a round cake the size of the bottom of a hamburger.

8. The loose dough is baked into a round cake the size of the bottom of a hamburger.

Steps 9 to 12

9. Press the dough with the cup upside down.

10. Get the circular panels and circular panels shown in the figure.

11. Cast the round panel into the same size as the bottom of the hamburger mold and place it inside the mold.

12. Put the circular panel back in.

Steps 13 to 16

13. This is followed by a second fermentation after being kept warm and moist.

14. Brush the egg yolk on the surface of the fermented dough, put the cheese filling in a flower bag, and squeeze about eight percent of the dough into it.

15. The Yangtze 3.5 version of the oven is preheated, up and down 180 degrees, middle and lower layers for 25 minutes.

16. (Although I didn't measure it with a thermometer, I think the temperature of this oven is still accurate, the oven that used to be in my house needed to be at least 10 degrees lower every time it was baked.)

17. The whole process is clear and obvious.

18.