[Materials]
A) High-gluten flour 500g
20g fine sugar
8g salt
Mexican meal 12g
Water 275cc
10g fresh yeast
B) Water 1000cc
40g sugar
High melting point cheese 150g
A) High-gluten flour 500g
20g fine sugar
8g salt
Mexican meal 12g
Water 275cc
10g fresh yeast
B) Water 1000cc
40g sugar
High melting point cheese 150g
[Practices]
1) A high melting point of cheese wire plane back. The high-gluten flour, fine sugar, salt, Mexican meal, poured into a large steel pot, then pour 275cc of water, Stir flour and water to make mixture into a group, and finally add the fresh yeast in the dough in the full and uniform .
1) A high melting point of cheese wire plane back. The high-gluten flour, fine sugar, salt, Mexican meal, poured into a large steel pot, then pour 275cc of water, Stir flour and water to make mixture into a group, and finally add the fresh yeast in the dough in the full and uniform .
2) Will approach 1 dough relocated desktop, hard to knead about 15 to 20 minutes, until smooth, soft texture, the dough into a slightly extended show transparent film so far, you can split the dough into about 80g of each small dough, and were rounded.
3) Will approach 2 small rounded dough from the middle with the thumb poking a hole, and then the dough into a circle like an integer, can be covered with plastic bags, put it aside for fermentation of 15 to 20 minutes.
4) Take a pot, pour water and sugar 1000cc, to the fire to boil, add the dough 3 practices, cook about 1 minute on each side, put the oven on to salvage.
5) The high melting point wire evenly sprinkle cheese dough in practice 4, the preheated oven 220 ℃, add baking about 18 to 22 minutes or until golden brown appearance can be removed.
