material
condiments
300 grams of high-gluten flour
3 grams of yeast powder
Yogurt100g
2 grams of salt
30 grams of butter
50 grams of Talaruya whipped cream cheese
50 grams of fine sugar
50 grams of eggs
Water 30 grams
Accessories butter (decoration): 15g fine sugar: 12g flour: 20g eggs: 12g white sesame seeds: a little fresh yogurt and cheese.
1.
After-oil method, all the materials are put together and kneaded into dough, and the dough is kneaded until the glove film is produced. The dough is fermented for the first time, and the glove film can be produced by the bread machine in about 30 minutes.
2. The dough is about 2.5 times the original size, divided into 9 small doughs on average, covered with plastic wrap, and relaxed for 15 minutes.
3.
Exhaust, round the dough and set it, and put it in a baking tray.
4.
The dough is fermented for the second time.
5.
Prepare the surface decoration paste, beat the butter and fine sugar in the decoration material until fluffy, add the whole egg liquid twice, and finally sieve in the flour and stir well. Packaging the prepared paste in a bag with a frame for later use.
6.
Brush the whole egg liquid on the surface of the fermented dough, squeeze decorative paste on both ends and sprinkle white sesame seeds in the middle.
7.
Preheat the oven 180℃ and bake the middle layer 18 minutes.
material
Cheese sauce material: cream cheese 150g, fine sugar 50g, milk 3 tsps, milk powder 5 tsps, dough material: high flour 225g, fine sugar 36g, water 102g, salt 3g, yeast 4.5g, whole egg 30g, milk powder 12g, scalded seeds: high.
working methods
How to make cheese sauce:
1, material: 150g cream cheese, 50g fine sugar, 3 tablespoons milk, 5 tablespoons milk powder.
2. Cream cheese is softened at room temperature, add fine sugar and mix well, add milk and mix well, add milk powder and mix well.
3. Mix all the ingredients evenly to make cheese sauce.
Hot seed raw materials:
Making scalded seeds: cut butter into small pieces, add hot water, boil until boiling, then add high flour and fine sugar, stir well and knead into balls. Oil the surface after cooling, and refrigerate 18~24 hours.
1, high flour 225g, fine sugar 36g, water 102g, salt 3g, yeast 4.5g, whole egg 30g, milk powder 12g, and warm and scalded seeds are broken into small pieces and put into a bread maker.
2. Start the "dough making" program, and knead the material to the expansion stage.
3. Cover the toaster or put the dough in a warm place for basic fermentation.
4. The dough is fermented to twice the original size, and the hands are dipped in high powder, and the holes do not retract, and the basic fermentation is over.
5, take out the dough, smooth face down, fold it in half, and divide the dough into several equal parts after pressing it with both hands, and round it.
6. The plastic wrap on the round back cover relaxes15min.
7. Loose dough is rolled into an oval shape.
8. Turn over and put cheese sauce in the middle.
9. Pinch the sides and shape them slightly into strips.
10, put in a baking tray and put in an oven for final fermentation. (Preheat the oven to 100 degrees, and put a bowl of hot water at the bottom of the oven to increase the humidity.)
1 1. Finally, after fermentation, brush the surface with egg liquid.
12, preheat the oven to 180 degrees, heat the middle layer, and bake for about 15 minutes.