Mix all the materials of the old noodles and let them stand for fermentation (fermentation at room temperature of 25 degrees for more than six hours, or sealed refrigeration after standing at room temperature for one hour 12 hours).

Above). The fermented dough should be 2-3 times the original volume. The internal tissue is honeycomb.

Second step

Tear the dough into small pieces, mix with the main dough except butter and whipped cream, and add butter and whipped cream until well kneaded.

Covering film. Put it in a container for fermentation until the dough is twice as big and the fingers stick to the flour without rebounding, about one hour. Note: the water quantity is only

For reference, please adjust the water absorption rate of your flour flexibly to ensure that the bread is as soft as an earlobe.

Third step

The dough is divided into two bread embryos by venting, rounded and allowed to stand for secondary fermentation, which is twice as large as the original. Note: you can make an 8 inch or two sixes.

Rarely/last name

Fourth step

Put the bread embryo into the preheating oven, and cover it in time at the middle and lower level 180 degrees for 25 minutes (for reference only, according to the temper of your oven, cover it when you are satisfied with the coloring.

Tin foil), let it cool, cut it in the middle and divide it into four. The freshly baked bread is a little hard, and it will soften after being sealed in a plastic bag for a while.

Step five

Beat the cream cheese in the filling until smooth (no need to melt), then add sugar and milk and stir well. Pick up a quarter of a noodle

Wrap it and cross-cut it twice (don't cut it) with cheese filling. Take some cheese stuffing and put it on the sliced bread. Sprinkle milk powder to make sliced bread.

Snow state ~

Step 6

Full of cheese bags ~ let's go. Note: If you can't finish your bread, you should refrigerate it.

Step 7

In addition, the direct fermentation method is attached: all the materials of the main dough and the old dough are evenly mixed-primary fermentation-setting, venting and secondary baking.

skill

About bread making skills:

1, the filling is cream cheese, not flaky cheese or brushed cheese. The brand of cream cheese is not limited, and the taste is limited.

Much the same In addition, the authentic cheese bag is baked bread and then stuffed into it, not stuffed into the raw embryo.

2. The formula adopts old flour fermentation, that is, the so-called intermediate seed fermentation, that is, part of flour, yeast and water are mixed and fully fermented.

It is a "starter" (dough starter) and then mixed with the main dough for fermentation. Because the old dough is fermented first, the yeast in it

The activity is maximized, and natural miscellaneous bacteria (lactic acid bacteria, acetic acid bacteria, etc. ) was absorbed in the fermentation process, which improved the taste of the finished bread.

More mellow, more delicate and soft tissue.