Trial Report on Salty Cheddar Cheese Scomber-Granz Vertical Oven

Published Mar 11, 2023 at 22:31pm ET

Egg-free, low-sugar, healthy and fast breakfast. Refer to the formula in Fujita Qianqius scones and soft cookies. The 4 cm cutting die can cut about 8 pieces.

Food Material List

1 Cheddar cheese (original) 30g
2 Low-gluten flour 100g
3 sea salt 1g
4 Berry sugar 5g
5 Baking powder 3G
6 milk 50g
7 Unsalted Butter 20g

Operational steps

1 Cut butter into small pieces and soften at room temperature. Pour in fine sugar and sea salt.
2 Sift in baking powder and low gluten flour.
3 Crush it by hand and stir it into rice bran.
4 Pour in chopped cheddar cheese.
5 Mix gently to avoid crushing cheese.
6 Milk is added twice depending on the wetness and dryness of dough. 50g milk may not need to be completely added. Gently knead the dough to avoid excessive extrusion.
7 Put the dough on the board and cut it into two parts. Preheat oven 200 degrees.
8 Flatten, overlap, press, and cut into two parts. Press cutting is repeated three times.
9 Finally, press the face with your hand to be about 1.5 cm thick.
10 Cut out the shape with the cutting die, and then close the edges and corners to form a surface to cut out the shape.
11 On a baking tray with baking paper. Sift a thin layer of low gluten flour.
12 Bake in medium for about 18 minutes.

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