Today is July 5th, 2022. The main food for today is: Golden cheese, garlic, French soft bread | full of cheese, very good food.
breads❗️The ratio of fresh yeast to dry yeast is 3:1
❗️Hay’s SP50, the upper and lower heat is 190 degrees for
13 minutes Refer to 155 degrees, 12 minutes, and observe the coloration . Allen flour: in the moist area of camellia , for beginners, pay attention to reserve 20 grams of milk
material
- Bread body:❤️
- High-gluten flour300 grams
- Shimizu165 grams
- milk30 grams
- sugar18 grams
- cheese powder15 grams
- egg liquid15 grams
- Salt6 grams
- butter15 grams
- dry yeast5 grams
- Surface decoration:some cheese powder
- Butter for squeezing lines on the surface:20 grams
- Surface spice paste:❤️
- butter30 grams
- Salt0.5grams
- garlic paste4 grams
- parsley leaves/scallions4 grams
Golden Cheese Garlic French Soft Bread｜Recipe for Rich Cheese
1- All dough ingredients except butter and salt are added to the bucket of
the mixer for 2 minutes and stir to form a dough.
Turn to 5 for 4 minutes
for reference only. There will be slight differences in the temperature, flour and dough amount of each person.
In hot weather, ice can be used. The liquid ~ the kitchen machine can be set with an ice bag ~ I used Qiao Li 7600 with its own ice bucket ~
❗️ Today's temperature in is 16 degrees, and the air humidity is 23 degrees in
humid areas. Beginners, pay attention to reserve 20-30 grams of milk, and then decide whether to see the dough Add all in~
2- Take it off the hook, turn it over, and coat with salt and butter~
Flipping helps the dough to be more even, and it is easier to absorb when it is wrapped, and it will not stick to a bucket~
3- Stir for 2-3 minutes at speed 3 until the butter is completely absorbed ~
turn to speed 6 for 2-3 minutes ~ until the film comes out
4- This bread itself does not have high requirements for the film ~
there are some jagged shapes in the picture ~
for reference only, each person's temperature, flour, and amount of dough will have small differences
5- The temperature is preferably 24-26~ It is not recommended to exceed 28, too high or too low will affect the subsequent fermentation~
6 Arrange the round shape and send it to a warm place for basic fermentation ~
Reference:
Cass 100 fermentation box, temperature 25-28 humidity 75-85, time 60 minutes
7 Reference: Finger pressing can leave fingerprints, does not rebound quickly, and does not collapse
8 Divide evenly into 6 parts ~ about 100 grams each, exhaust and round ~ cover and rest for 10-15 minutes
9 Take the rested dough, smooth side up, pat flat and exhaust into a square
10 Flip over, fold one-third of the way, and press the base of the palm
11 Fold the bottom third as well and press
12 Pinch tightly, cover it again, and let it rest for 15 minutes
13 Take the relaxed dough, smooth side up, flatten it for the second time and make it into a square
14 you read that right
15 We just repeat the above steps
16 Again
17 Brush the surface with egg wash, or water ~
roll a layer of cheese powder to decorate
18 spaced
19 Send to the final fermentation ~
Reference:
Cass 100 fermentation box, temperature 32-35 degrees, humidity 75-85, time 40 minutes
20 When the fermentation is about to end, preheat the oven to 190 degrees 15-20 minutes in advance
21 Fermentation is complete ~
cut a knife in the middle ~
22 Cut the button and squeeze a stick of butter, the mouth will expand more beautifully
23 ❗️Hai’s SP50 layer oven refers to the upper and lower fire at 190 degrees for 12 minutes, and the air furnace refers to 155 degrees for 12 minutes. Observe the coloring
.
The time is for reference only, or it should be based on your usual baking habits. Different abrasives in the oven are heated differently.
24 Butter + salt + garlic + parsley (chopped green onion/French fragrant)
25 Apply it evenly on the wound hahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahahaha
to melt while it is hot~
26 A very successful one
