Very very delicious toast, I remember that the taste of this toast was amazing. The sweet cheese toast sandwiched the sweet cheese stuffing. Is it too satisfying? This toast still uses one. The method of refrigerating fermentation, direct method, if the kneading is fermented in place, it is completely no problem to keep it soft for 3 days, and a refrigerated fermentation can induce the aroma of flour~~ Remember: slowly fermenting in a low temperature environment It is better to ferment quickly than in a high temperature environment, so good bread is ripened by time. The stuffing can be customized according to personal preference. Cheese slices, bean paste, and coconut can be changed. It is OK without filling. This toast itself is densely organized and delicious. The formula is a quantity of 450 grams of toast mold. Please see tips before making!
In addition to butter, salt, all materials to the expansion, add butter, salt to the full. The weather is cold, the butter can be softened beforehand and the butter is too hard to affect the film.
After spheronization, put the refrigerator in the refrigerator for about 5 to 7 degrees for 12 to 24 hours. The basic fermentation is about twice as large, and the finger sticks to the powder and the hole is not retracted and does not collapse, that is, the fermentation is completed. If the dough has been fermented twice as large, then there is no need to warm it up. If the dough is not too big, then warm it in a warm environment of about 28 degrees for 30 to 60 minutes.
When the dough is fermented, make soft cheese filling, cream cheese and sugar, and heat it with water. Stir it while heating. Add a little cream or milk to soften. Cool for use. If it feels a bit hard before use, the insulation can be smoothed when the dough is slack.
Without exhausting, it is divided into 3 parts, rounded and closed upwards.
Do not need to relax, directly open the oval shape.
Roll up 1.5 to 2 turns and cover the cling film for 15 minutes.
Open it again into a beef tongue. Next to the small bubble to press.
Spread the cheese stuffing and sprinkle a few chocolate beans. Do not wipe on the side.
Roll up 2.5 to 3 circles.
Thinner on the side, press tight.
Close the mouth and discharge into the toast.
The final fermentation was carried out in a warm humid place of about 38 degrees. The finger presses the dough and slowly rebounds, that is, the fermentation is completed. The fermented toast surface should be very smooth, slightly elastic and not sticky. It's not smooth, it's sticky.
In the preheated 180 degree oven, bake up and down for 34 minutes. Firepower time is adjusted according to your own oven.
10 minutes, the height is basically fixed, the surface is colored, you can cover the tin foil.
After the furnace is shaken, the mold is released, and the grilled net is cooled to the hand temperature and sealed. Thoroughly cool through the slices.
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The second time, the milk powder replaces the cheese powder, and then there is no stuffing, and the height is amazing.
Broken Mind 1: If you want the toast to grow taller, you must pull out the film, but the film should not be too thin. If it is too thin, there will be no tension. If it is thin, it will not break easily. This is a good dough. 2: When handling, apply a little oil on the rolling pin, otherwise it will stick. If it is too sticky, you can use a little hand powder. Note that no matter whether it is oil or hand powder, it can't be too much. It will affect the final finished tissue. 3: The first fermentation temperature is about 28 degrees, not more than 30 degrees, the second fermentation temperature is about 38 degrees, and never more than 40 degrees. 4: Don't be too barbaric. 5: This toast is a large amount of water. If you are a newbie, don't be greedy and pour all the water into it at once. Reserve some, and add it while you are. 6: I used the post-salt method for this toast, so the salt is added with the butter. In fact, the salt can be added later, as long as the sputum is even. 7: In the winter, the weather is cold. For students who have no heating in the south, it is necessary to adjust the strategy to make toast. You can't follow the summer method. First, you can add one gram of yeast, then the best is to use warm water. (I use The water of about 35 degrees) is warm water, not too hot, the end of the dough, the dough temperature is controlled at 24 to 25 degrees is ideal, 28 degrees is the critical temperature. Otherwise, the first shot is not ideal, which directly leads to the second shot. Therefore, we take the warm water and the surface to increase the temperature of the dough instead of increasing the temperature of the fermentation. It is necessary to buy a needle thermometer and observe the dough temperature at any time. . Of course, this toast can be refrigerated without fermenting. 8: Why should we control the temperature of one fermentation, because one fermentation is the basic fermentation, it is very important. If the dough temperature is high, the yeast will be very active, causing the dough bubbles to be too large and uneven, indirectly causing the bread tissue to be not delicate, more than 28 degrees. The dough is fermented too fast, and the wheat flavor is not introduced (the wheat ripening temperature is 24 to 25 degrees), which explains why the taste of the once-fermented toast deteriorates the next day. Below 28 degrees, the fermentation will slow down, but will not affect the bread flavor and texture, so the fermentation temperature is rather low, but not too high, basically in the range of 25 to 28 degrees. 9: Be sure to find out the temper of your oven. If the temperature is too high or too low, it is not good toast. For the time being, there are other supplements~~