Recently, the cheese pack is so hot that it is not necessary. If you want to ignore it, then you should follow the trend. It is very simple and has a good taste! The recipe is based on the milk bread toast, and the shaping and stuffing are referred to by Mei Zhixiao, thank you! The formula is the amount of two 8-inch round molds, I made an 8-inch, a 7-inch, a small submarine. If you make an 8-inch, all materials are halved.
All materials except salt are expanded and added to the salt.
The basic fermentation is carried out in an environment of about 28 degrees, which is about twice as large. The finger sticks to the powder and the hole does not rebound and the fermentation is completed.
The exhaust gas was divided into 14 parts and spheronized for 15 minutes.
After the slack is completed, the exhaust is again rounded, and the grout is placed downwards, 7 of 8 inches, 5 of 7 inches, and two small submarines. If the abrasive is dip, apply oil.
The final fermentation was carried out in a warm humid place of about 38 degrees. Fermented to about twice.
At this time, the cheese stuffing was started, and all the materials (including milk powder) were placed evenly on the cooking machine. It can also be heated and stirred evenly over a small fire. The cheese stuffing needs to be refrigerated in advance, and it will thicken after refrigerating, which is good for squeezing.
After the fermentation is completed, the bread is placed in a preheated 180 degree oven and baked in the lower layer for 18 minutes. Fire time should be adjusted according to your own oven.
After the oven is baked, you can brush a layer of milk (for milking) and then put it on the grill to cool it.
Cut the middle with a knife to cut off the bread and make it easy to squeeze. The cut mouth squeezed into the cheese stuffing.
It’s easy to sprinkle with milk powder. Is it simple? PS, the milk powder of the noodles is outside the square.
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Small submarine, ignoring the crowded stuffing.
Please adjust the amount of water according to your own flour. The bread is not required to be completely finished, and the dough is not too moist, so it is not easy to shape. The cheese stuffing can be refrigerated in advance.