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.

Step 2

Tear the dough into small pieces, mix them with the main dough except butter and light cream, and add butter and light cream until they are kneaded.

Cover film. Put it into a container for primary fermentation until the dough becomes twice as big, and the finger sticks to the flour and does not rebound, about one hour. Note: Water quantity is only

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

Step 3

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

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Step 4

The bread embryo is sent to the preheating oven, and the middle and lower layers 180 degrees for 25 minutes (for reference only, according to the temper of your own oven, cover it in time after the coloring is satisfactory.

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

Step 5

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

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

Snow white state ~

Step 6

Full cheese bag ~ Let's go. Note: If you can't finish eating the bread, you should keep it in cold storage.

Step 7

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

Tips

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 its taste is limited.

It's much the same. In addition, the authentic cheese bag is baked bread and then stuffed, not stuffed into raw embryos.

2. The recipe adopts the old flour fermentation, that is, the so-called middle seed fermentation, that is, some flour, yeast and water are mixed and fully fermented.

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

The activity reaches the maximum degree, and the natural miscellaneous bacteria (lactic acid bacteria, acetic acid bacteria, etc.) are absorbed in the fermentation process, and the taste of the finished bread is improved.

More mellow, more delicate and soft tissue.