Chinese Food
Cheese, gold brick, toast, hand shredded bread, strong cheese flavor - super detailed method
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A full-time mom. Pursue low-carbon and high-quality life. Like to do it by yourself, toss life, like western food, baking, cooking, sharing daily life and healing. Thank you for your support. Because I had a cheese and gold brick in the bakery. I can't forget the strong cheese taste. The light salty taste and the strong milk cheese taste are really attractive. The feeling of tearing bread by hand makes people have a big appetite. -
Cooking ingredients
Cooking Steps
Step1:The materials are ready. They will not be in a hurry.
Step2:Put the yeast powder, sugar, salt, milk powder and the egg mixture into the flour. Finally, slowly pour in the milk. While pouring, stir with chopsticks.
Step3:Stir well and put in 20g butter. Knead into the dough by hand.
Step4:Knead all the time until the dough can pull out the film as shown in the figure. The better the ductility, the easier the next step will be.
Step5:Put the dough into the fresh-keeping bag and roll it into thin slices. It's about 30 * 35. It depends on the size of the fresh-keeping bag. Roll it out and refrigerate it for 30 minutes.
Step6:During the cold storage of the dough, slice the butter. I have already cut it in advance. Wrap the butter with oil paper. Roll out the slices about 30 * 15 wide. Cold storage is recommended if the room temperature is high.
Step7:After rolling, it looks smooth and convenient for the following steps.
Step8:In 30 minutes, take out the dough rolled in cold storage. Put in the slice butter. It's about one third of the dough. Leave two centimeters up and down. Fold both sides to the middle.
Step9:Close the upper and lower edges. Make sure to tightly seal the mouth to avoid leakage of butter. Then roll it out.
Step10:After rolling it out, fold it up and down in the middle, then fold it in half, as shown in the picture, like folding a quilt. Fold and refrigerate for 1520 minutes until the dough doesn't soften. The butter in the dough will coagulate.
Step11:After freezing and taking out, continue to repeat the above steps. Roll it open and fold it twice. Put it into freezing again for 1520 minutes. It's OK to refrigerate. It's a little longer.
Step12:After the second freezing, roll out the dough. As shown in the picture, put in two pieces of cheese. Repeat the above steps. Fold both sides of the dough to the middle. Close up and down.
Step13:Roll out the dough after folding. Fold it into quilt for the third time. Refrigerate for 1520 minutes.
Step14:Take it out and roll it into pieces. Cut it into strips. There are nine strips in total. Tied in triplicate like a braid in an image. Cut up.
Step15:Roll it up and put it into the toast mold. Roll it up as tightly as the roll paper ~ so that the finished product won't crack if it is cut. Cover with a damp cloth. Ferment at 35 degrees to 8 minutes.
Step16:After fermentation, put back the lid. If not, it's Danish toast. Use a baking pan to hold the toast. Because butter will exude during the heating process. Avoid leakage to the bottom of the oven. Ove
Step17:
Step18:
Cooking tips:1. How well the hand mask is made depends on whether the butter will leak when rolling out the dough. 2 roll out the dough and sprinkle some hand powder. You can ask questions actively if you don't understand. You are busy taking your children everyday. You can communicate with your friends and have skills in cooking.
