Old style: salted cheese bun

Old style: salted cheese bun

Introduction:

"It took me two nights to make this old-fashioned salty cheese bun. First, the time is limited. Second, the old-fashioned bag is very fragrant and soft. Except that the starter is fermented at room temperature, the other two times are completed in the refrigerator. At night, when the starter is made, the second fermentation is carried out in the refrigerator, and then you can go to bed. In the morning, you can take it out to make a shape, and then put it in again after the third fermentation Refrigerator, come back from work in the evening, take out the dough to warm up, then you can enter the oven. This method is quite suitable for working people! "

Production steps:

Materials required:

Gaofen: 204

Low powder: 36g

Water: 96g

Yeast: 4 g

Salt: 2G

Sugar: 10 g

Light cream: 20g

Egg: 54 G

Cheese slice: 3 slices

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: Original