Ingredients? Natural yeast (100% powder to water ratio) 90g Queen T55 200g fine sugar 25g salt 3g dragon fruit pulp 50g ice water 55g dry yeast (optional) 1.5g butter 15g stuffed horse

Scapone (not recommended at all, it is recommended to use cheese with a high melting point). Appropriate amount of dried cranberries. Appropriate amount of natural yeast. How to make soft European dragon fruit cheese? This is the flour I use.

Use the oil method to knead the dough to 7 minutes. The weather is cooler today and I used ice cubes. The kneaded dough is less than 20 degrees Celsius. The most suitable temperature is 26 degrees.

After rolling, ferment for half an hour.

After half an hour, turn it over and continue to ferment until it doubles in size. I made it for 70 minutes and divided it into two equal portions, rounded it and let it rest for 15 minutes.

Sprinkle a lightly floured chopping board with the smooth surface underneath, and pat the dough gently into an oval shape.

Add some cheese and cranberries.

Fold it, wrap the stuffing in it, and press it tightly.

Add some cheese and cranberries.

Wrap it in and press it tightly.

Pinch tightly to form an olive shape.

Enter the environment of 32 degrees and 85% humidity for the second round.

Ps, you can start preheating the stone slab during fermentation.

The stone slab needs to be preheated at 250 degrees for 30 to 40 minutes.

Dust with flour after 40 minutes.

Cut the package.

Transfer the bread and baking paper to the stone plate and bake at 230 degrees for 5 minutes.

Then grill at 230 degrees up and down for 12 minutes.

The color will not be beautiful after baking.

But I like the taste.