Recipe: Orange Cheese Soft Europe

Home Cooking Recipe: Orange Cheese Soft Europe

Notes:

Her appearance in the oven is extraordinarily warm and charming.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cream cheese softened with warm water, add sugar powder and vanilla wine and mix well

    Cream cheese softened with warm water, add sugar powder and vanilla wine and mix well

  2. Home Cooking Recipe: Load the piping bag for refrigerating

    Load the piping bag for refrigerating

  3. Home Cooking Recipe: All ingredients (including) other than butter in the dough material are mixed and kneaded into dough. Dough to coarse film

    All ingredients (including) other than butter in the dough material are mixed and kneaded into dough. Dough to coarse film

  4. Home Cooking Recipe: Add butter and continue to simmer until the butter is completely blended.

    Add butter and continue to simmer until the butter is completely blended.

  5. Home Cooking Recipe: Can pull out a relatively strong translucent film

    Can pull out a relatively strong translucent film

  6. Home Cooking Recipe: Remove the dough and add the orange peel

    Remove the dough and add the orange peel

  7. Home Cooking Recipe: Repeatedly cut with a scraper to evenly distribute the orange peel

    Repeatedly cut with a scraper to evenly distribute the orange peel

  8. Home Cooking Recipe: After rolling, put the container cover on the plastic wrap or cover

    After rolling, put the container cover on the plastic wrap or cover

  9. Home Cooking Recipe: In the environment of 25-28 degrees, the basic fermentation fermentation is doubled to 2 times, and the finger poke powder is not rebounded and does not collapse.

    In the environment of 25-28 degrees, the basic fermentation fermentation is doubled to 2 times, and the finger poke powder is not rebounded and does not collapse.

  10. Home Cooking Recipe: In the environment of 25-28 degrees, the basic fermentation fermentation is doubled to 2 times, and the finger poke powder is not rebounded and does not collapse.

    In the environment of 25-28 degrees, the basic fermentation fermentation is doubled to 2 times, and the finger poke powder is not rebounded and does not collapse.

  11. Home Cooking Recipe: Weighed and divided into 4 small doughs

    Weighed and divided into 4 small doughs

  12. Home Cooking Recipe: Rolling the back cover wrap for about 15 minutes

    Rolling the back cover wrap for about 15 minutes

  13. Home Cooking Recipe: Take a loose dough and squeeze it out by hand.

    Take a loose dough and squeeze it out by hand.

  14. Home Cooking Recipe: Turn over and squeeze in the right amount of cheese filling

    Turn over and squeeze in the right amount of cheese filling

  15. Home Cooking Recipe: Forming a triangle like an image of a sugar triangle

    Forming a triangle like an image of a sugar triangle

  16. Home Cooking Recipe: Turn over

    Turn over

  17. Home Cooking Recipe: Put on the baking tray

    Put on the baking tray

  18. Home Cooking Recipe: Fermented to 2 times the size of a large finger with a temperature of about 35 degrees and a humidity of 75%. The surface can be slowly rebounded.

    Fermented to 2 times the size of a large finger with a temperature of about 35 degrees and a humidity of 75%. The surface can be slowly rebounded.

  19. Home Cooking Recipe: Sifting powder cutting package PS: The pattern of sieving powder can be cut by a certain treasure.

    Sifting powder cutting package PS: The pattern of sieving powder can be cut by a certain treasure.

  20. Home Cooking Recipe: Place in the middle of a fully preheated oven and bake at 190 degrees for 20 minutes.

    Place in the middle of a fully preheated oven and bake at 190 degrees for 20 minutes.

  21. Home Cooking Recipe: Release mold cooling

    Release mold cooling

  22. Material: T55 flour or high-powder 100g Water 64g Yeast 1g Salt 2g mixed mashed into a dough, fermented at room temperature for 1 hour, then pressed into the refrigerator and refrigerated for 5-17 hours (5-17 hours in summer) Refrigerator fermentation) The old surface to be taken out is used to recover the temperature at room temperature, and the remaining small pieces of different sizes are placed in the refrigerator for freezing, which can be stored for about one month.

Tips:

1. Please reserve liquid according to the state of the dough. 2. The old noodles can be prepared the night before the bread is made. 3, candied orange peel is a commercial product, in advance with vanilla wine or white rum foam softly drained after the backup can also do their own ~ ~ 4, there can be problems with the QQ group exchange, group number 634237499


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