Anpanman Cheddar Cheese Packet
1.
The cheddar cheese is shredded and poured into the milk.
Heat the milk over a low heat until the cheese melts, turn off the heat when it boils a little, and then set aside to cool for later use.
Then pour the rest of the ingredients into the bread bucket, and pour the cheese and milk into the bucket after it is cold. Be sure not to pour it in while it is still hot, or it will kill the yeast.
Then start kneading. The kneading time depends on each person's bread machine.
2.
Knead until you can pull out a large piece of film. Then put the dough in a barrel for basic fermentation.
Send it to the original double size.
After that, the dough is taken out, and the air in the dough is discharged by pressing.
Then take out a small piece of dough, which will be used for the nose later.
3.
Divide the large dough into 9 equal parts, knead each part into a circle, and put it into a square mold with a little oil or oiled paper, as shown in the picture.
Then use the small piece of dough you just separated to make your nose.
Put it in a warm and humid place for the second fermentation, which is about 40 minutes. I put a bowl of boiling water in the oven and then closed the door to make it. The water needs to be changed halfway.
This is a good look, because the nose part may fall off or crooked during the dough fermentation process, so you can tidy it up during the fermentation process. You can see that the dough in the middle is not very round at the beginning, so it becomes a bit deformed at the end of the fermentation. Pay attention to everyone, each one must be kneaded very round, and it will look good when it is fermented. After the hair is finished, slice the ham, and then apply a layer of egg liquid on the surface of the bread, and then glue the slices of ham to make the blush effect.
4.
Preheat the oven to 180 degrees. After preheating, place the middle layer, and then bake it on the top and bottom for 15 minutes. Some ovens may not be heated evenly, so you can change the direction of the mold in the middle and bake it to ensure that the surface color is more uniform.
After baking and letting cool, use a chocolate pen or melted chocolate liquid to draw eyebrows, eyes and mouth on the face. This is the Anpanman's platoons.
Tips:
Two words
1. Because I did not mention the specific amount of water added during the production process, everyone should reserve 20 grams of water to see the dryness and wetness of the dough before deciding whether to continue adding it. The dough is generally in the best condition that is just slightly sticky.
2. Rows of bags actually test whether the oven is heated evenly. This shows that the color in the middle of my new oven is dark, and the color on both sides is light, so when baking, you need to cover the tin foil according to the situation to avoid the surface color is too dark. .
3. If you want to make a good-looking bun, you must have the same weight and size of each dough, and it must be round when it is rounded, or it will be easy to lose shape if it is fermented. In fact, I am not very satisfied with what I have done.
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