Cheese Lasha Bao

Name: Cheese Lasha Bao
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 30g Low-gluten flour; 20g olive oil; 1 piece egg; 30g Sugar; 1g salt; 3g yeast; 80g Plain Water; 20g Chobe Salad; 20g Mozzarella cheese

by Xiaoyu Kitchen

4.9 (1)

Favorite

2

Difficulty

Easy

Time

2h

Serving

2

[Works of Bai Cui's Fifth Food Contest] Baking is a kind of enjoyment for a person who loves it. The result is a kind of recognition and satisfaction, and we have been studying different ways of baking. This cheese lasha bag satisfies your pursuit of a soft taste, and the rosin combined with cheese and salad. Let you not only aftertaste between your lips and teeth

Cheese Lasha Bao

1. Put all the ingredients in the bread bucket

2. Knead into a smooth dough. Stand still for 10 minutes

3. Put the container and cover with plastic wrap. Put it in the refrigerator to ferment for one day and one night for the first fermentation

4. Take it out and reshape it into a round shape, and ferment in a warm place to double

5. Divide into 10 doses. Cover with plastic wrap and let for 15 minutes

6. Exhaust the dough and roll it into a drop shape, roll it up from big to small

7. Do all in order

8. Perform secondary fermentation

9. Squeeze an S shape on top with salad dressing

10. Forgot to take the cheese (sprinkle evenly with shredded mozzarella cheese, preheat the oven for 10 minutes and heat up and down to 160°. After putting it in, heat up to 160°, and bake at 140° for 15 minutes.

11. Delicious breakfast

Tips:
It is best to use a scale when dividing the agent to be evenly sized, so that the toasted bread will be cooked and evenly cooked. About cheese and cheese, it actually means the same thing. It is better to use shredded ones. Generally, you need to leave a little water in the noodles. Not enough to add more. The water absorption of each flour is different