Cheese hand tear bread(nai lao shou si mian bao )

Cheese hand tear bread

Introduction:

"My baby son likes to eat bread and cake very much. One is very oily and the other is not clean. So he learned to make it by himself. It seems that he has great talent for baking. The bread was successful the first time."

Production steps:

Step 1: take out the prepared soup from the refrigerator, sift in the high gluten flour, all materials except salt and butter, mix and knead the noodles, add butter after ten minutes, knead again, pull out a large film, add salt, knead again, cover the film for fermentation, 2-2.5 times later

Step 2: deflate, divide into required points, respectively round, relax for the second time, roll into an oval, turn over and roll up, and relax again

Step 3: put it on the baking tray, pad it with oil paper, put it into the oven for fermentation, and put a cup of hot water in it, the speed will be faster. After fermentation, brush with egg liquid and preheat in oven,

Step 4: heat up and down at 190 ℃ for 20 minutes. After coloring the middle bread, cover it with tin foil

Step 5: after baking, take it out and let it cool. When it's hot, the crust is crisp and delicious.

Step 6: look at the attractive bread, the organization is very delicate, good at tearing it

Materials required:

Flour: 500g

Cheese: 100g

Soup flour: 90g

Eggs: 2

Milk: 150ml

Sugar: 60g

Salt: 6 g

Yeast: 8g

Butter: 40g

Note: need soup, bread tissue will be fine, the next day will not eat hard Oh.

Production difficulty: unknown

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Lao Shou Si Mian Bao