This is not a net red cheese bag, but the taste is not inferior to the net red bag. No milk powder is added, it is very convenient and elegant to eat. It can be stored in a sealed bag for freezing once it is eaten. It is a special convenient and delicious breakfast bag after being taken out and warmed down for 150 minutes after eating. The bread was actually made because there was a piece of cream cheese in the refrigerator that was overdue, and a cheese hurricane was made. The rest was made with this cheese stuffing small meal bag. Bread is a kind of recipe that I like. It is soft and brushed, and it is easy to operate. The dough is easy to be filmed. Of course, the small meal package does not need to be at the full stage. I am purely used. The stuffing is handy, the taste is very good, with 150 grams of cream cheese, plus 20 grams of blueberry yogurt and 30 grams of sugar, the sweetness and taste are my personal favorite, with a little yogurt to adjust the yogurt slightly The amount and amount of sugar, the cheese stuffing can be smoothed to smooth, not too thin, otherwise it is not easy to pack, stir the stuffing can put the flower bag in the refrigerator to freeze or freeze for a while, it is easier to wrap.
The dough material is mixed and stirred into a smooth dough, and the cover wrap is fermented at room temperature.
The cream cheese is taken out from the refrigerator, and the yogurt and fine sugar are mixed with warm water until it is smooth and free of particles. The flower bag is placed in the refrigerator for storage.
The dough is fermented to a maximum of 3 to 4 times.
The dough is torn off and the dough is stirred with the material of the main dough to the expansion stage. I am habitually stirred until it is completely, and it is not necessary to make a small meal.
The dough was rounded and the plastic wrap was allowed to relax for 20 minutes.
Divide into 10 equal parts, then take the cheese stuffing out of the refrigerator and warm it up for a while.
Roll one by one and cover the cling film for about 15 minutes.
Take a small dough, slap it flat, and smash it into a thinner piece of thinner sides.
In the middle of the dough, squeeze about 20 grams of cheese filling, do it yourself, the dough is only about 45 grams, and the cheese stuffing is 20 grams.
Wrap the cheese stuffing and keep it tight.
Organized into an oval shape.
Discharge into the baking tray and make all the bread in order. My baking tray is not sticky, otherwise the baking tray should be greased in advance.
Place the baking tray in a warm, humid place and send it to a basic full mold (2 times). My method is to put the upper layer of the oven, put a bowl of hot water underneath, and replace the hot water once in the cold.
The oven is preheated to 200 degrees above and below the upper and lower tubes, and the middle and lower layers are adjusted to a temperature of 180 degrees for about 20 minutes.
Take out the grilled net and let it dry until the hand is sealed. There are two small meal packs because of the time when the stuffing is over, the particularly thin place on the top is quickly immersed, haha, affecting the value, but does not affect the taste.