In recent years, cheese bags are unmanned in the world of pure red desserts. Even if you haven't eaten them, you should hear their famous names. In all kinds of bakeries, you can see people who "like it". What is the reason for the external cheese package? I think this may be the perfect example of soft bread and floating cheese filling. Even if it is not wanted, when you taste bread with cheese, you will instantly drop your resistance and control the cheese. I don't have it. Therefore, the correct consumption method of cheese bag should be: give up using cheesecake and chew slowly, but open your arms and "eat a catty".

Don't see so many raw materials needed to make cheese bags. It's very simple to make. Fade out cheese and milk powder, its essence is a simple sweet bread, so its method is similar to ordinary dinner. Usually, sweet bread does not need high-gluten flour, as long as the protein content exceeds13%. Higher protein ensures the water absorption of flour, and it is easier to reduce the strong gluten. The commonly used brands of high-gluten flour in China are Bai Yan, Jin Dynasty and Queen, and the prices are also from low to high, according to the needs of your bank.

Another feature of this bread is that cream cheese and milk powder are added to the dough. These two kinds of dairy products provide dough with rich milk flavor. The whole fat milk powder is natural milk raw material, which is too much and will not be described here. As long as the baking rate of milk powder is added to milk powder, it can provide sufficient spices for dough. What cream is cream? It's just cream of all kinds of cheese. At present, China people's consumption of cheese is only in the primary stage, and cream cheese is the most commonly used in baking. Cream cheese is a kind of soft cheese, which usually contains more than 50% water and more than 30% fat, and its protein is about10%, so it will soften viscous semi-solid at high temperature. Manufacturers usually add emulsifiers and stabilizers when producing milk oil, which means that its function in dough is not only to increase flavor, but also to make dough soft, with good emulsifying performance and water supply capacity.

In order to make the bread soft enough, it is necessary to ensure that the baking percentage in the dough is about 60%. In this dough, there are two kinds of milk and eggs, and the milk content is 90% and the water content is 75%. It is easy to calculate the baking percentage of moisture in all liquids. In addition, butter and cream cheese contain water, but the amount added is small, so the dough will have little effect. Kneading is also an important factor to ensure the best taste of bread, so you need to exercise repeatedly and accurately judge the degree of gluten. Cheese bags can only be crushed to 9%. For example, how to check the degree of gluten, you can refer to my kneading tutorial Chef Machine. The advantage of super gluten is that gluten protein can keep more gas and water, and the bread texture will be delicate.