Whole Wheat Cheese and Nuts Soft European (old Pasta Method)
1.
First make the old noodles: stir all the old noodles into a dough.
2.
Put it in a container and cover it with plastic wrap, and ferment for about 5 hours at room temperature at 20 degrees at my home or overnight in refrigerated fermentation. After fermentation, it is twice as large as the original, and the dough appears honeycomb when pulled out.
3.
Put all the ingredients into the bread machine or cook machine for 15-25 minutes in the order of sugar, salt, butter, ice water, flour, yeast and old noodles (about 10-15 minutes in the cook machine).
4.
The surface of the kneaded dough has glossiness and elasticity when pulled, and the glove film comes out.
5.
After shaping (round shape), cover with plastic wrap, and ferment in an environment with a temperature of 25-28 degrees to double the size (about 1-1.5 hours).
6.
After the finished dough is patted and exhausted, it is divided into 90-100 grams of dough, about 6-8 pieces are kneaded into a circle, and covered with plastic wrap to relax for 20 minutes.
7.
Cheese filling can be made during the loosening of the dough: the cream cheese is softened and all the ingredients are mixed evenly.
8.
After relaxing, take a portion of the dough and pat it to exhaust.
9.
Roll out a little, and then put some cheese filling and crushed nuts.
10.
Wrap the filling, close the mouth and squeeze tightly.
11.
Put it on the baking tray with the mouth down, and ferment at a temperature of 33-38 degrees to double the size (about 40-60 minutes) after all.
12.
After the hair is finished, use a flour sieve to sprinkle flour evenly on the surface, use a sharp knife or scissors to cut the cross shape on the surface, and pay attention to it.
13.
Preheat the oven for ten minutes, place the middle or lower middle, upper heat 200, lower heat 170, 14-16 minutes.
14.
Bake until the surface is golden brown and ready to go out.
15.
Take a look, the milk is rich, soft and delicious.
Tips:
1. The oven time and temperature can be adjusted flexibly according to your own situation.
2. The fermentation temperature is best to be below 40 degrees and ensure a certain humidity, the lower the temperature, the longer the fermentation time, too high will kill the yeast.
3. The bread can be frozen if you can't finish it, but don't refrigerate it otherwise the water will be lost.
4. Main dough: 250 grams of high-gluten flour, 35 grams of fine sugar, 7 grams of salt, 4 grams of yeast, 15 grams of milk powder, and 160 grams of ice water, 20 grams of butter
Old noodles: 200g whole wheat flour, 50g high flour, 1g salt, 1g yeast, 175g ice water Cheese filling: 125g cream cheese, 10g powdered sugar, 10g milk powder, moderate amount of cooked nuts
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