Luzhou flavor cheese bar(nong xiang qi shi tiao )

Luzhou flavor cheese bar

Introduction:

Production steps:

Step 1: mix ingredients other than butter. (soup production: 100 grams of water and 20 grams of high flour, heat with low heat, keep stirring, stir with lines, then leave the fire, and drop to room temperature before use.)

Step 2: after stirring, add butter.

Step 3: knead to expansion stage.

Step 4: double the size.

Step 5: exhaust, divide 9 parts, round and relax for 10 minutes.

Step 6: roll it into an oval shape.

Step 7: turn it over, roll it into olive shape from the long side, and then rub it into a 20 cm long strip.

Step 8: put into the baking tray and ferment.

Step 9: brush the surface with egg liquid, sprinkle with shredded cheese and scallion. Middle and upper layer, 170 degrees, 15 minutes or so, the surface can be golden.

Materials required:

High flour: 195g

Low powder: 90g

Yeast: 6 g

Salt: 6 g

Fine granulated sugar: 30g

Milk powder: 12g

Whole egg liquid: 60g

Water: 65 g

Soup: 75g

Butter: 45g

Cheese: About 100g

Minced chives: right amount

Note: 1. When the dough is finally fermented, shred the cheese and set aside. 2. The length of dough should be according to personal preference. 3. 100 grams of water and 20 grams of high powder soup has more than 100 grams, don't add all of them.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Nong Xiang Qi Shi Tiao