Honey and cheese in soup(tang zhong feng mi nai lao xiao pai bao )

Honey and cheese in soup

Introduction:

"Honey and cheese in soup: (8-inch square baking plate) DIY is highly recommended. It is hygienic and delicious, and can improve cooking skills ~ ~ ~ enjoy ing"

Production steps:

Step 1: make soup seeds first: add 250g water in a small pot, and then add 50g high flour;

Step 2: stir evenly;

Step 3: lower the heat to 65 ℃ and then remove from the fire. Stir while heating to avoid sticking to the bottom;

Step 4: the prepared soup is in a thick state, which will produce lines when stirred;

Step 5: cover with fresh-keeping film and use it at room temperature;

Step 6: heat 80 ml of water to about 35 ℃, turn the yeast on, and let it stand for about 5 minutes;

Step 7: mix all the ingredients except butter, knead them into a smooth dough, and then wrap them in butter;

Step 8: knead until the film can be stretched out as shown in the figure below;

Step 9: put the dough into a greased bowl and ferment at about 28 ℃ for 1 hour to 2 times the size;

Step 10: sprinkle a little dry powder on the table and divide the dough into 16 equal parts;

Step 11: after rounding, drain into the 8-inch baking pan tightly, pad the baking pan with oil paper in advance, and smear oil around it;

Step 12: put it into the environment of 38 ℃ and 85% humidity for final fermentation, about 40 ~ 50 minutes, to twice the size; after taking it out, brush a layer of whole egg liquid on the surface, sprinkle with black and white sesame; preheat the oven at 170 ℃, bake for about 15 ~ 18 minutes, until the surface is golden;

Step 13: Although there is no stuffing, it has a unique flavor~~~~

Materials required:

High flour: 200g

Whole wheat flour: 100g

Honey: 4 bags

Cream cheese: 70g

Water: 80ml

Whole egg liquid: 50g

Soup: 100g

Black Sesame: right amount

White Sesame: right amount

Salt: 1.25ml

Note: enjoy carefully and patiently in the production process

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Tang Zhong Feng Mi Nai Lao Xiao Pai Bao