Mongolian cheese pie, brushed no discussion
No one can refuse brushed cheese. It is fragrant, slightly sweet, soft, tender and crisp. The crust is the ultimate match. You can make it if you want to eat it. It is very simple and easy to use.
Food Ingredients
Medium gluten powder
300g
white granulated sugar
30 grams
Salt
3 grams
Milk powder
18 grams
Milk
110g
whole egg liquid
70g
high sugar-tolerant dry yeast
3 grams
unsalted butter
30 grams
cheese filling
Eggs
1
Sugar
30 grams
corn starch
30 grams
Milk or yogurt
200 grams or 230 grams
mozzarella cheese
260g
Step
1
All the ingredients are thrown into the dough kneading machine. Yes, I heard it correctly. That is all. The dough is relatively dry. This state is right.
2
Cut a piece and have a look,🈶A certain degree of ductility, so that no amount of stuffing will leak out, fold and round, and ferment in a 30-degree environment for one hour.
3
While fermenting, we will make kashida sauce. first, the eggs and sugar will be mixed evenly, then corn starch will be added and mixed evenly.
4
Heat the milk until it bubbles slightly, pour it into the egg batter, and stir as you pour it,
5
Slow the fire and boil it to this extent. Cover the skin with a layer of plastic wrap to prevent dry skin. Put it in a cold place to let it cool quickly. After a while, it will be more viscous.
6
Then mix mozzarella cheese and kashida sauce, one for one, and the cheese filling is ready.
7
After an hour, divide the dough into two parts, round and relax again for half an hour, and wait patiently before you have a good cake to eat.
8
Roll out into a round cake with a thick middle and thin surroundings.
9
Wrap 260 grams of stuffing, the material is sufficient to taste better, pinch the folds in the middle bit by bit, finally fold them up, flatten and fold them, double lock the edges.
10
First, gently flatten some with your hands, then roll it, from the middle to the four sides, slowly roll it out, don't be angry to the end, don't roll all around, turn it over and roll it out a few times, and roll it to about 2cm thick
11
Ferment for a long time, taste better, after fermentation, brush melted butter, sprinkle a little cheese powder on the surface, and then prick some air holes in the crust, but don't prick it thoroughly, put it into a preheated oven with 190 upper and lower fires, and start baking. After 20 minutes, the delicious food will come out of the oven.
12
The more stuffing, the more delicious it is. It is sweet, soft and glutinous, and silky and brushed. Let's do it quickly. It's delicious and absolutely unique.
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