Beautiful golden yellow, with a sense of autumn harvest, golden and bright, very eye-catching.Tear a piece, the smell of milk comes to your nose, you feel the smell of milk.

WHAT YOU NEED

Ingredients

Medium content: moderate
50 grams of cheese
100 ml of milk
High powder 180 grams
15 g of white sugar
3 grams of yeast
Other materials: moderate
High powder 90 grams
One egg.
2 grams of salt
40 g of white sugar
25 grams of butter
20 grams of milk powder

How TO MADE Cheese and cheese bags

Steps 1 to 4

1. Mixing of intermediate materials.

2. Mixed into dough.

3. Cover with a preservative film and ferment.

4. It can be up to 2.5 times the size.

Steps 5 to 8

5. Mixing other materials.

6. Tear the dough into small pieces and add it to the other ingredients.

7. Stir until expanded, add softened butter, and continue to stir until fully expanded.

8. The dough is kneaded until smooth, until complete.

Steps 9 to 12

9. Take a small piece and pull it apart, you can pull it very thin, you can pull it out of the membrane.

10. Remove the dough, divide it evenly into six parts, knead it into a round shape, cover it with a loose preservative film for 15 minutes.

11. When it's loose, take a growing square.

12. Roll from left to right, fold the bottom, and place it in the mold.

Steps 13 to 16

13. The other five are also grown in squares, rolled, placed in molds, covered with a preservative film, and subjected to a second fermentation.

14. It can be fermented to about nine ounces.

15. Preheat the oven at 180 degrees, bake on the middle layer for 10 minutes, remove the top layer of honey water or butter, egg juice can also be used, then put the bottom layer and continue to bake for 8-10 minutes.

16. Out of the oven, dry for a while, then remove the mold.

Steps 17 to 20

17. Tear it off, it's very well organized, you can lace it up.

18. While it's still a little warm, tear it up (easy to store) and put it in the fridge.

19.