Chinese Food
Soft cute to foul color cat cheese bun (no pigment) cheese stuffing delicious and calcium supplement
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Super soft and cute color kitten small meal bag. The soft and beautiful color comes from the fruit and vegetable powder of yixiaobao. No pigment is added. Children can also eat it at ease. The filling part is added with a small cheese grain of Lezhi cow. Delicious and calcium supplement. Recently, I fell in love with Polish food. The small meal bag made of it is totally soft. It's too simple and loving. Take a picture while eating. Accidentally eat a row. It's so delicious. I can't stop at all. [ingredients] seed noodles - Xinliang black gold bread flour 60g dry yeast 1g water 60g main dough - Xinliang black gold bread flour 190g sugar 35g salt 2G high sugar resistant yeast 3G milk 125g butter 20g easy baking beet flour 2G easy baking pumpkin flour 3G easy baking purple potato flour 2G easy baking barley seedling flour 2G filling - lethi cow cheese grain 16 surface decoration - right amount of flat almond slices [mold] cool Xinyi 8 inch square egg Cake mold (about 20 * 20cm)
Cooking ingredients
Cooking Steps
Step1:Mix all the materials of the seed noodles together. Put the plastic wrap on it and ferment it at room temperature. Ferment it to 23 times of the size. There are many pores and brushed state in it. You can also make the seed noodles one night in advance. Ferment it well and refrigerate it. It's also very convenient to make it the next day. This is the seed noodles made one day in advanc
Step2:Mix the fermented seed flour with all the ingredients except butter in the main dough materia
Step3:Knead into a smooth dough and add butte
Step4:Continue to knead until a stronger transparent film can be pulled ou
Step5:The dough is divided into 4 parts on averag
Step6:Mix the easy baking sweet potato flour, easy baking pumpkin flour, easy baking purple potato flour and easy baking barley seedling flour into the dough respectivel
Step7:Fruit and vegetable powder can be added according to your own preference. If you like darker color, put more. Otherwise, put less
Step8:Four dough are kneaded. Put the plastic wrap on the warm place for basic fermentation. 28 degrees is the bes
Step9:It's enough to double the size of the dough
Step10:Take out a dough. Press flat to vent
Step11:Divide into 4 parts on average. Then knea
Step12:Cover the dough and relax for 5 minute
Step13:Take a dough, flatten it a little, and put on a lozenge chees
Step14:Wrap. Tighten the sea
Step15:All the dough is stuffe
Step16:Kuxinyi 8-inch square cake mold is covered with oil paper. Put the bread blanks in i
Step17:Put the plastic wrap on the mold cover in a warm place for secondary fermentation. I usually put it in the oven (without firing) and put a bowl of hot water in the oven to increase the humidity. Fermentation to twice the siz
Step18:Use scissors to cut two small openings at the top of the bread. Dip the almond slices in water. Insert them into the small openings. Be sure to insert them deeper. Otherwise, they will run out easily when baking
Step19:Put the mold in the preheated oven. 170 ° 25 minutes. 10 minutes back cover with tin pape
Step20:Take out the toasted bread and let it cool a little. Use the chocolate brush to draw the expression and finish it
Step21:Finished produc
Step22:Finished produc
Cooking tips:1. The milk in the dough should not be put in at a time. Leave 1020 grams. Finally, adjust according to the water absorption degree of the flour. 2. The almond should be inserted deeper. Otherwise, it is easy to run out when baking. 3. Observe the color when baking. Cover the tin paper in time to prevent the color from being too deep. 4. After the dough is added with fruit and vegetable powder, it must be thoroughly kneaded. Don't worry and be patient. If it is not kneaded evenly, the spots on the dough are not good There are skills in cooking.
