raw material:

A. Pie Pi

Yihao Premium Ghee 300g Yihao Premium Baking Cream 300g

400g icing sugar 150g egg 150g low-gluten flour 1000g

Baking powder 5g salt 5g

B. Bread

400g milk, 380g sugar, 200g eggs

Old noodles 500g water 600g high-gluten flour 1800g

Cereal flour 200g Yeast 20g Improver 6g

Yihao Premium Baking Special Cream 240g Salt 20g

Production Method:

A. Pie Pie Making

1. Yihao Premium Ghee, Yihao Premium Baking Special Cream Softening and Powdered Sugar Mix well.

2. Stir quickly until white.

3. Add eggs in portions and mix well.

4. Sift the flour and add in and mix well.

5. Put it in the refrigerator and chill.

6. Take out the pie crust after refrigerating, take a small piece and spread it on a cylindrical mold.

7. Shaving and shaping.

B. Dough making

1. Stir the old noodles, milk, eggs, sugar, and water slowly until the sugar dissolves.

2. Add high-gluten flour, yeast, improver, and grain flour.

3. Stir slowly to form a dough.

4. Stir quickly to 8 points of gluten.

5. Add Yihao premium baking cream and salt and stir slowly to form a dough.

6. Stir quickly until the gluten is complete.

7. Basic fermentation for 20 minutes.

8. Divide each 50 grams and rub round.

9. Intermediate fermentation for 30 minutes.

10. Pack the shredded cheese and corn kernels in the exhaust.

11. Put it into the cylindrical mold where the pie is spread.

12. Naturally ferment to 7 minutes full.

13. Cover the baking tray with a high-temperature cloth and bake.

prompt:

Fermentation time: 70 minutes

Baking temperature: 190/185℃

Baking time: 20 minutes