[Queen's kitchen] cabbage, rye, cheese, toast (Chinese method) recipe

[Queen's kitchen] cabbage, rye, cheese, toast (Chinese method)

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Sanneng golden 450g toast box. Oven - Changdi 32gs ❷ large amount of water. Generally, 10g of liquid is reserved. If the dough is sticky, you can use hand oil and hand powder, but don't overdo it. If the toast has a high drawing effect, you need the hand mask. Personal experience is that a little dough is easy to get out of the film. The dough will not stick to the temperature and humidity of the second hair during the rubbing process. Basically maintain 75% 85% humidity and temperature at about 38 ℃. The second rolling must be relaxed for 15min

Cooking ingredients

Cooking Steps

Step1:Mix all ingredients in the milk and cheese base. Wrap in fresh-keeping bag and refrigerate for more than 15h after reconstitutio

Step2:Stir the cabbage until it's cooked. Pour in toaster mayonnaise and cheese sal

Step3:Chinese seed take out and tear small pieces for inpu

Step4:Put in high flour rye flour yeast sugar. After reconciliation. Put in softened butte

Step5:Rubbing hand fil

Step6:Ferment to twice the siz

Step7:Exhaust gas for one minute and six times, roll up and relax for 15mi

Step8:Growth bar with interface facing u

Step9:Roll up from left to right.

Step10:Every three braids. Into the mold. Second fermentation to full.

Step11:After fermentation, heat 120, heat 180 and cover the lower layer with tin foil for 8 minutes. Continue to turn up and down the fire for 180 degrees and bake for 35mi