WHAT YOU NEED

Ingredients

(Old dough) 100 grams of high starch
2 grams of yeast
60 grams of water
150 grams of high-fiber flour
(Main dough) 50 grams of low starch flour
2 grams of yeast
40 grams of milk
30 grams of refined sugar
40 grams of eggs
20 grams of butter
40 grams of light cream
2 grams of salt
150 grams of cream cheese
(Cheese filling) 30 grams of cream
30 grams of white sugar
30 grams of milk
30 grams of milk powder

How TO MADE Cheese bags

Steps 1 to 4

1. Old flour with yeast and water

2. Mix the dough evenly.

3. Good dough, sealed with fresh film, fermented in two ways: 1 at room temperature above 25 degrees, fermented for 6 hours.

4. Refrigerated fermentation for more than 12 hours (less than 72 hours)

Steps 5 to 8

5. After 20 hours of fermentation in the refrigerator, the old dough has expanded 2.5 times.

6. Fermentation is not ideal. After removing from the refrigerator, place at room temperature for one hour to awaken the yeast.

7. Making bread while extracting frozen butter melting at room temperature

8. Tear the old dough into small pieces

Steps 9 to 12

9. Stirred main dough material (except butter and light cream)

10. Add the old dough to the main dough material and knead evenly.

11. A good dough

12. Add dissolved butter and light cream

Steps 13 to 16

13. Rub evenly, put in the refrigerator and refrigerate for 20 minutes (cover with a preservative film) to facilitate rubbing the glove film.

14. Rub the glove film for 15 minutes Remove the film (if there is a cook's machine, it is most convenient, if there is a baking machine, the person thinks that the removal time is too long, the taste is bad) Many young friends say that they cannot rub the glove film, the process of rubbing can be like rolling dough, rolling dough.

15. I've been rubbing it for 15 minutes, knocking it over, knocking it over, taking turns turning it over.

16. Feel the dough dry Apply olive oil properly (too dry dough affects later fermentation)

Steps 17 to 20

17. The dough is set for 20 minutes, carried out in one go, method 1 covered with a preservative film, oven 38 degrees, fermented for 45 minutes.

18. 2 fermented at room temperature above 25 degrees for one and a half hours.

19. I usually ferment at room temperature, and I don't like the taste of fermenting too fast.

20. A good dough, fingers glued to the flour, pressed out of the pit without collapsing, the bullet will be fine.

Steps 21 to 24

21. Exhaust molding inserted into non-sticky mould (non-sticky effect is bad, a small amount of paint, live pad oil paper)

22. Oven 38 degrees Ferment for 50 minutes, add a bowl of warm water or spray water in the oven.

23. After fermentation, the whole egg is coated on the surface.

24. Rural households raise eggs, which are particularly colorful.

Steps 25 to 28

25. Some high-grade powder on the surface

26. It is baked in the oven at 175 degrees for 25 minutes, the time temperature is adjusted according to the oven itself, observe the color in the middle and then cover it with tin paper.

27. To make a cheese filling, add white sugar, milk, cream, cheese, and light cream, mix them together evenly, and use an egg beater to smooth them out.

28. Put it in the fridge and wait for it to be used.

29. Smooth, grain-free cheese filling

30. Baked bread takes off the mold and dries.

31. Cut it off.

32. Several knives in between

33. Put it in a bag and let it sit for a while, and the bread will become soft.

34. After the cheese is filled, the surface is covered with milk powder.

35. The square is eight inches by one inch.

36. Six and two inches.

37. The taste of Chinese-made bread doesn't change much overnight.

38. I like it.