Recipe: Cheese sausage shredded bag

Home Cooking Recipe: Cheese sausage shredded bag

Notes:

A dish of bread that can be torn to eat, cheese, sausage slices, cheese powder, diced green onion, how much you like, you can put more vegetables, such as broccoli, spinach, more nutritious.

Ingredients:

Steps:

  1. Home Cooking Recipe: Soup production: high-gluten flour + boiling water Stir well, let cool after use. (Because there is loss, 14 grams of high powder + 14 grams of water, it is impossible to get 28 grams of soup, so do more)

    Soup production: high-gluten flour + boiling water Stir well, let cool after use. (Because there is loss, 14 grams of high powder + 14 grams of water, it is impossible to get 28 grams of soup, so do more)

  2. Home Cooking Recipe: Bread making: Mix raw materials (including soup) except butter, knead until the smooth gluten of the dough is extended, then add the softened butter and continue to knead until the full extension stage of the thin and flexible film can be pulled out, round and placed in a warm place. Basic fermentation.

    Bread making: Mix raw materials (including soup) except butter, knead until the smooth gluten of the dough is extended, then add the softened butter and continue to knead until the full extension stage of the thin and flexible film can be pulled out, round and placed in a warm place. Basic fermentation.

  3. Home Cooking Recipe: During the fermentation, the sausage slices are cut into large pieces, and the cheese silk refrigerator is taken out and returned to normal temperature for standby (the direct use in the refrigerator directly affects the fermentation speed, and the dough fermentation is uneven).

    During the fermentation, the sausage slices are cut into large pieces, and the cheese silk refrigerator is taken out and returned to normal temperature for standby (the direct use in the refrigerator directly affects the fermentation speed, and the dough fermentation is uneven).

  4. Home Cooking Recipe: The dough is 2 to 2.5 times larger than the original, and the bread is inserted into the dough with the fingers and the dough is not retracted. The dough does not collapse.

    The dough is 2 to 2.5 times larger than the original, and the bread is inserted into the dough with the fingers and the dough is not retracted. The dough does not collapse.

  5. Home Cooking Recipe: Remove the dough and round it for 20 minutes.

    Remove the dough and round it for 20 minutes.

  6. Home Cooking Recipe: The dough is on the front side, flattened, and rolled into a rectangle about 1 cm thick with a rolling pin.

    The dough is on the front side, flattened, and rolled into a rectangle about 1 cm thick with a rolling pin.

  7. Home Cooking Recipe: Touch a thin layer of olive oil on the surface of the dough, spread the amount of shallot and Parmesan cheese powder, and cut the dough into small pieces of similar size with a knife.

    Touch a thin layer of olive oil on the surface of the dough, spread the amount of shallot and Parmesan cheese powder, and cut the dough into small pieces of similar size with a knife.

  8. Home Cooking Recipe: Apply a thin layer of butter to the inner wall of the Hurricane mold. The front side of the dough piece is placed in the mold in the upper code. First, slice a layer, spread a layer of mozzarella cheese and sausage slices, and then slice a layer of cheese and sausage slices... so alternate, until all the code is finished.

    Apply a thin layer of butter to the inner wall of the Hurricane mold. The front side of the dough piece is placed in the mold in the upper code. First, slice a layer, spread a layer of mozzarella cheese and sausage slices, and then slice a layer of cheese and sausage slices... so alternate, until all the code is finished.

  9. Home Cooking Recipe: Fermented in a warm and humid place, twice as large as the original. Preheat the oven at 180 ° C for 20 minutes. Don't forget to read the tips before you do!

    Fermented in a warm and humid place, twice as large as the original. Preheat the oven at 180 ° C for 20 minutes. Don't forget to read the tips before you do!

Tips:

1. An 8-inch hollow consumption = a 6-inch hollow consumption x1.4. 2. The amount of cheese and sausage slices given for reference, can be added or subtracted according to your preferences. 3. To facilitate demolding, apply a thin layer of butter to the inner wall of the mold.


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