[cheese Milk Chop Bag] Super Soft Cotton Chop Bag to Supplement Calcium for You

Name: [cheese Milk Chop Bag] Super Soft Cotton Chop Bag to Supplement Calcium for You
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 115g milk; 50g Cheese; 30g protein; 15g Light cream; 62g Sugar; 3g yeast; 3g salt; 30g butter

by Xiaoyao's Food

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Taoma has made a very popular milk steak. The soft cotton organization has made me unforgettable. I always make this kind of bread when I have time. Today, my friend asked if there is any bread that can be made with cheese. I want to supplement calcium for the children at home. Because the cheese itself is eaten in this way, the children are not able to accept the taste, so I hope to make bread that children like, so that the children can accept some cheese, so today Tao’s mother is this friend Sending such a soft cotton row bag, layer by layer of soft cotton tissue, and adding enough milk products, not only the taste is first-rate, but the nutrition inside is also full. This is a summer morning for you. The milky cheese milk steak will keep you full of energy all day long. "

Ingredients

[cheese Milk Chop Bag] Super Soft Cotton Chop Bag to Supplement Calcium for You

1. Middle seed materials: 210g high-gluten flour, 115ml milk, 50g cheese, 12g sugar, 3g yeast. Add them all together and knead them together.

2. Cover the surface with a wet towel, and place it in a warm place to 2.5 times the size.

3. Tear the well-developed Chinese ingredients into small pieces, and put the main dough ingredients: 90 g high-gluten flour, 50 g sugar, 3 g salt, 15 g milk powder, 30 g protein, 15 g light cream, and 30 g butter into the bread. In the machine bucket, (actually, you can leave the butter in the next kneading program, but Taoma put it together, haha!), select the kneading program, after 15 minutes, choose another kneading program, a total of 30 kneading minute.

4. The dough is kneaded to a stage where a large, strong film can be pulled out.

5. Divide the kneaded dough into 6 equal parts and set aside to relax for 15 minutes.

6. The loosened dough is rolled into a tongue shape, and the bottom edge is flattened.

7. Then roll up from top to bottom.

8. A long strip of rolls.

9. The shaped dough is neatly arranged in a non-stick baking pan.

10. Put a bowl of warm water in the oven and put it in the oven until it grows to 2.5 times its size.

11. Preheat the oven at 180 degrees, and bake the bottom layer with a grill for 20 minutes.

12. After it is out of the oven, let it cool off the mold, and brush the surface with a layer of sugar water or milk while it is still hot.

13. When you eat it, you can tear it apart one by one. It's delicious!

Tips:
1. The standard practice of Chinese dough should be fermented again, then reshaped, and fermented again. Since I am in a hurry and consume it relatively quickly, I think it is not bad that there is no secondary fermentation. Office workers A good way to save time!

2. The made dough is smooth and elastic. It can be quickly rebounded by pressing it lightly with your hand. The dough does not leave fingerprints, so it will be well made.

3. When the baked bread reaches a little residual temperature, put it in a fresh-keeping bag to keep the skin softer.

4. For this kind of bag, it is very important to choose a good non-stick baking pan. The color and film removal on a good baking pan will be first-class. If you don’t have a friend, put non-stick greased paper under the baking pan. what.