[cheese milk paibao] super soft cotton paibao can supplement calcium for you(nai lao niu nai pai bao chao ruan mian pai bao wei ni bu bu gai )

[cheese milk paibao] super soft cotton paibao can supplement calcium for you

Introduction:

"Tao Ma once made a very popular milk paibao. I can't forget the soft cotton tissue. She always made such a bread when she was free. Today, my friend asked if there was any bread that could be made with cheese and wanted to supplement calcium for the children at home. Because the cheese itself was eaten like this, the children couldn't accept the taste, so they wanted to make the bread that the children liked Let the children accept some cheese, so today, Tao Ma gave this friend such a soft cotton paibao, layer upon layer of soft cotton tissue, and added enough dairy products. Not only the taste is first-class, but also the nutrition is full. In the morning of summer, she gave you such a cheese and milk paibao with full milk flavor, which makes you full of spirit all day. "

Production steps:

Step 1: medium ingredients: high gluten flour 210g, milk 115ml, cheese 50g, sugar 12g, yeast 3G. Add it all together and knead it into a ball.

Step 2: cover the surface with a wet towel and let it warm to 2.5 times the size.

Step 3: tear the medium ingredients into small pieces, and put the main dough materials: high gluten flour 90g, sugar 50g, salt 3G, milk powder 15g, protein 30g, light cream 15g, butter 30g into the bread machine barrel. (in fact, you can leave the butter in the next dough mixing procedure, but Tao Ma put it together, ha ha!) After 15 minutes, choose another dough mixing program and knead for 30 minutes.

Step 4: knead the dough until it can pull out a large solid film.

Step 5: divide the kneaded dough into 6 equal parts and relax for 15 minutes.

Step 6: grind the loose dough into tongue shape and flatten the bottom edge.

Step 7: scroll from top to bottom.

Step 8: roll a long strip.

Step 9: arrange the dough in a non stick baking tray.

Step 10: put a bowl of warm water in the oven, put it in the oven and make it 2.5 times bigger.

Step 11: preheat the oven 180 degrees and bake the bottom layer with baking net for 20 minutes.

Step 12: demould and cool after being out of the oven. Brush a layer of sugar water or milk on the surface while it is hot.

Step 13: it's delicious to eat one by one!

Materials required:

High gluten flour: 300g

Milk: 115g

Cheese: 50g

Protein: 30g

Light cream: 15g

Sugar: 62g

3G: yeast

Salt: 3G

Butter: 30g

Note: 1. The standard practice of Zhongzhong dough should be to ferment again, then reshape and ferment again. Because I am in a hurry, and the consumption is relatively fast, so I think that there is no second fermentation, which is also a good way for office workers to save time! 2. The dough is smooth and elastic. If you press it gently with your hand, it will rebound quickly. The dough does not leave fingerprints, so it is very good. 3. When the baked bread is put to a little bit of afterheat, put it into the fresh-keeping bag to keep it, which can make the skin a little softer. 4. It's very important to choose a good non stick baking tray. Good baking tray will be first-class in color and film removal. If you don't have any friends, you should put non stick paper under the baking tray.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Lao Niu Nai Pai Bao Chao Ruan Mian Pai Bao Wei Ni Bu Bu Gai