Milk Cheese Steak
1.
Mix the middle-seed ingredients: 115 grams of milk, add 3 grams of yeast, stir and melt, add 60 grams of cheese, 12 grams of white sugar, and 210 grams of high powder together to form a dough. Cover the bowl with plastic wrap and ferment to double its size in a warm place.
2.
After the oil method. Tear the medium seed material into small pieces and put the main dough material into the bread machine, start the kneading process
3.
Exhaust the fermented dough into 6 portions and round it, cover with plastic wrap and let it stand for 10 minutes (I have a lot of ovens in my home, so I always make double recipes)
4.
Take the loose dough and roll it into a tongue shape with a rolling pin, thin the bottom with your fingers
5.
Top-down roll
6.
The final closing should be pinched tightly, otherwise it will be deformed during roasting
7.
After arranging one by one, make a second serve to double the size. 160 degrees 18 minutes
8.
Observe the coloring problem at any time when baking, it will be black if you are not careful
9.
Brush the milk at a speed after it is out of the oven, several times
10.
Put the grill to dissipate heat. When there is residual temperature, put the bag tightly to keep it soft
Tips:
1. The last step of plastic surgery must be closed and squeezed
2. Be sure to pay attention to the coloring problem during the baking process, and stand by the oven in the last few minutes...unless it is the kind of oven that has no temperature difference
