Chinese Food
Gravy cheese Polish twist toast
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Cream cheese with meat floss is a perfect match for little milk students. They don't like European bread and toast. OK, let's have a meat floss toast. Poland can delay the loss of bread water. It's still delicious for three days. Put it in the fridge and freeze it. Before you eat it, take it out of the room temperature and rewind it to make two 454g toast. Please halve one.
Cooking ingredients
Cooking Steps
Step1:First of all, make Polish seeds - put yeast in warm water below 40 ℃ and let it stand for 2 minutes, mix it with high gluten flour, mix it with plastic wrap, ferment it until it bubbles on the surface. It doesn't depend on the time. Don't over ferment, it will become sour. It will ferment at 18 ℃ for about an hour and a hal
Step2:Take a look at the internal organization drawing, which can be used directl
Step3:I'm used to doing this one night in advance, and putting the plastic wrap in the refrigerator to refrigerate overnight, and then it can't be more than 48 hours at most, and it will become sour
Step4:Cream and cheese stuffing - soften cream and cheese at room temperature, add milk sugar and milk powder, mix well, seal and reserve. If it's too hot, refrigerate and reserve
Step5:The following main dough is added in the order of liquid flour, except butter and sal
Step6:Put in Polish seed, then add liquid and powder to quick kneading for 15 minute
Step7:Add butter and salt and knead quickly for 10 minute
Step8:Until the film is put ou
Step9:Knead the dough and put it into the bowl with the plastic wrap. The first fermentation is under the room temperature of 28 ℃. It's fast in summer and slow in winter. Don't look at the time
Step10:If the fermented dough sticks to the powder and sticks holes, it will not retract, which means that the fermentation is completed, and the over fermentation will not affect the second fermentation
Step11:Take out the dough as a whole and pat it gently to separate it into two big lumps. Let the dough roll and cover with plastic wrap and relax for 20 minutes
Step12:Roll the dough into a rectangle and spread it with the cream cheese filling you made befor
Step13:Sprinkle with the amount of meat floss and add it as you lik
Step14:Roll up the seal, squeeze it tightly, press it down a little bi
Step15:Don't cut the top of the three knives, put them on the board, and don't cut the kneading pad
Step16:Make up sections one by on
Step17:Not too loose or too tigh
Step18:The two ends of the woven twist bread are received and put into the Black King Kong toast box of the che
Step19:Put it into the environment of 75% humidity and 38 ℃ temperature for secondary fermentation to the bread with full mold fermentation, and sift a thin layer of high powder on it, which can also show that brush a little egg liquid
Step20:Preheat the oven at 180 ℃ for 35 minutes, color it and cover it with tinfoil at about 8 minute
Step21:Shake the hot gas immediately after it's out of the oven, lay it on the side of the mold, cool it and put it in the fresh-keeping bag for preservation, then cool it and put it in the sealed bag, and use Polish seeds for room temperature preservation for three days, no problem. If you can't finish eating, put it in the refrigerator and take it out before freezin
Cooking tips:If you want to keep it cool, put it in a sealed bag and store it in Polish room temperature for three days. If you can't finish it, put it in the refrigerator and freeze it before eating. You can also bake it in the oven at 150 ℃ for three minutes. It's good for cooking.
