Handled from the book "The Salted Bay Fruit and Sweet Bell Fruit of Fujita Chiaki" p14, there is also ample filling in the baguette, which can fully enjoy the delicious cheese! The following materials can be made into 6 large beet nuts (9 cm in diameter), and 8 small beet nuts (6 cm in diameter). If you choose a piece of cheese, cut it into filaments, or use other types of cheese.
Add sugar, salt and water to the pot, stir until melted, add the mixed high-gluten flour and dry yeast to mix the water and powder.
Knead to smooth, add butter. Once again, face to full stage
Knead the kneaded dough into a cake and sprinkle 1/3 part of B cheese evenly on the half. Fold the dough in half, flatten it, sprinkle with 1/3 part of B cheese, fold it in half, and pour the remaining cheese.
Fully knead the dough and let the cheese evenly distribute the dough.
When the cheese is fully integrated into it, it becomes a group.
Divide the kneaded dough evenly into 6 portions, knead them into a group, and put them in a basin with a damp cloth or plastic wrap for 10 minutes.
Draw the dough into a flat oval dough and fold it toward the center. Roll the dough into a cylindrical shape, with a pointed tip and a flattened side.
The flattened one wraps around the pointed side
Wrap the remaining dough in the above steps and cover the dough for 20 minutes.
Add one liter of water to the pot and add 50g of sugar. Add the dough, wake up for 30 seconds, then turn over the colander for another 30 seconds.
The boiled bagels are picked up and drained, and D cheese is sprinkled on the surface of the dough. It can be eaten in the oven preheated to 200 degrees for about 20 minutes.