I bought the book "Original Flavour Original" by Carol Carol. I am overjoyed. This is a book of bread. 100 no-added handmade bread, plus a jam recipe, I really see my mouth drooling, but I am still trying. Today I picked a simple bun to practice. A piece of cheese bread is easy to make and suitable for children to eat. It is estimated that children can take a bite. If you eat it yourself, you can adjust the taste because the taste is slightly lighter. I hope that I can have more time to practice more of Hu Wei’s teacher and share it with you. Serving Size: About 60 Preheating temperature: 180 degrees Time: 12-18 minutes
Pour all the ingredients except the salt-free cream into the steel basin and mix to form a dough that is not sticky. Note: When adding liquid, don't add it all at once, add it slowly, slowly lick it, then add it slowly, then it will not be so sticky.
The unsalted cream is softened at room temperature, cut into small pieces and added to 1), and the mixture is evenly distributed.
Use the basic bread kneading method to reach the film expansion stage.
Put the kneaded dough down, put it in the container (can be a steel basin, it can be a crisper).
Spray a little water on the dough, cover with a damp cloth or wrap, and put it into a warm space to ferment twice.
Take the first fermented dough out and take off the air, roll it into a circle, cover it with plastic wrap and rest for 15 minutes.
Sprinkle some flour on the surface of the rest of the dough (to avoid sticking), knead it into a piece of dough about 1cm thick, and cut into small squares about 2cmx2cm.
Drain the small cubes neatly in the baking tray, sprinkle a little water on the surface, then put the oven door in the oven for a second fermentation, about 40-50 minutes to 1.5 times larger.
8-10 minutes from the completion of the second fermentation, take out the baking tray and preheat the oven to 180 degrees.
Put in an oven that has been preheated to 180 degrees and bake for 15-20 minutes until the surface is golden.
1) When adding liquid, don't add it all at once, add it slowly, slowly lick it, then add it slowly, then it will not be so sticky. Otherwise, it will be like the first time I made bread, and I was shocked by the batter full of hands. 2) What is the film expansion stage? Probably you have to go see the detailed explanation of Jun. I don't have a bread machine, I love myself. It’s been about half an hour, and it’s getting closer. 3) Sprinkler can use sprinkler, I don't have it, wet the hand directly, and flick up the finger, huh, huh. 4) If the cheese powder doesn't like it, it can be omitted. I like it instead, but I can add it. 5) The amount of salt is originally 1/8 tsp, I think 1 g will do. 6) Fang Zi was originally called to bake for 12-14 minutes. My oven is small and it takes at least 15 minutes to roast. Adjust the time according to your own oven and the size of the cut cubes. Take material to: Original Flavour Original Husband Happiness Culture Publishing 42 pages, a cheese bread