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Cheese shredded bag
| Ingredients | Parts |
| Jinxiang B high-gluten flour | 1000g |
| Swallow Yeast | 30g |
| Eggs | 100g |
| Anjia Butter | 130g |
| White sugar | 120g |
| Edible salt | 12g |
| SoficaL200 (RIKEN) | 10g |
| A-1 (RIKEN) | 5g |
| Glycerin | 15g |
| Milk flavor | 1g |
| Fructose syrup | 30g |
| Sorbitol | 50g |
| Milk powder | 40g |
| Sodium dehydroacetate | 0.8g |
| Calcium propionate | 1.2g |
| Water | 370g |
Production steps
1. Dough part:
1. In addition to the Anjia Butter, put all the raw materials together and stir at a slow speed for 5 minutes, quickly stir for 3 minutes, and then add the Anjia Butter and stir slowly for 3 minutes, and stir quickly for 2 minutes.
2. Ferment the stirred dough for 30 minutes, then flatten it and freeze it in the refrigerator at -18 degrees.
3. With oil, the ratio of dough to oil is 7:1. Fold it in quarters twice and let it rest for 120 minutes.
2. Forming part:
1. Use an opener to thin the loose dough, then spread it with Bailey's cheese-flavored Costa sauce, roll it up, and cut it according to the size of the mold. The dough is 70 grams (length 70mm).
2. Put it into a chiffon-shaped mold and ferment for 120 minutes before baking.
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Guangdong Beary Foodstuff Co., Ltd.
Add: No. 35, Weixing Road, Chashan Town, Dongguan City
Email: bearyfoods@126.com
Tel: 0769-81822333-827
Hotline: 400-666-3222
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