Ingredients: 500g of high gluten flour, milk powder15g, 7.5g of salt, 65g of fine sugar, 45g of fresh yeast15g, whole egg liquid, 325g of water, 20g of cuttlefish juice, 40g of butter, 50g of old noodles150g, 8 slices of cheese, etc.

Method of making old noodles:

Flour 150g+ dry yeast 1.5g+ salt 2g+ water 96g are mixed into dough, fermented at room temperature for 30 minutes, then transferred to the freezer, fermented overnight to about 3 times the size, and then opened into a net shape. The old noodles that can not be used up can be refrigerated for 3 days, or they can be used up within one month after freezing.

Steps:

1, all materials except butter are beaten to a smooth and uniform thick film with a chef's machine. Add softened butter and beat to the glove film. The cylinder surface temperature must be controlled at 24-26℃. When the temperature is high in summer, you can freeze flour and cold liquid in advance.

2. Put the dough into a fermentation box and ferment at 28 for 50 minutes until the dough is 1.5 times larger.

3. Buckle out the dough, divide it into 4 pieces, round it, and relax at room temperature for 20 minutes.

4. Roll the dough into a rectangle, turn it over, put cheese slices and cheddar cheese, then roll it up from top to bottom, and then put it in toast box.

5. Carry out secondary fermentation, the fermentation box is 35°C and the humidity is 80, and the mold is full at 9 minutes. Cut a hole in it with scissors, sprinkle with cheese, and decorate with some gold cheese powder.

6. Preheat the oven in advance and fire it 160 degrees and fire it 225 degrees. After preheating, put the toast box into the virtual oven, and steam it for 5 seconds to help expand. Bake for 27 minutes. Release the film from the furnace and let the slow bond cool.