How to eat yellow wave cheese bread and what are the yellow wave cheeses

Cheese bread. A cake made of wheat flour, wheat flour, corn flour (yellow), eggs, whole milk powder, milk, corn paste, and sugar.

Chinese name. Cheese bread.

Foreign name. casoid bread

Suitable for. It can be used by the general population.

Main edible efficacy.

Calcium supplementation, increase the body's resistance, protect teeth, and prevent cardiovascular diseases.

Key nutrients.

Proteins, fats.

Whether it contains preservatives.

Not. Main raw materials.

Wheat flour, cornmeal, eggs, whole milk powder.

Storage method: Refrigeration.

Collapse. Crafting Materials:

Ingredients: 645 grams of wheat flour, 178 grams of wheat flour.

Excipients: 185 grams of shortening, 15 grams of cornmeal (yellow), 150 grams of eggs, 50 grams of whole milk powder, 250 grams of milk, 5 grams of yeast, 100 grams of cream, 50 grams of corn (fresh), 20 grams of ham, 50 grams of corn paste.

Seasoning: 140 grams of sugar, 10 grams of salt, 20 grams of lard (refined).

Method:1High gluten flour (175 grams), low gluten flour (45 grams), water (130 grams), salt (2 grams), white oil, caster sugar (10 grams) shortening to make puff pastry dough;

2.After the finished puff pastry dough is rolled out with a rolling pin, the rectangular puff pastry dough with a length of 65 cm and a width of 39 cm is rolled out and let rest for 30 minutes.

3.The puff pastry dough is then cut into 13 cm long and 13 cm wide dough for later use;

4.Take high-gluten flour (472 grams), low-gluten flour (118 grams), caster sugar (105 grams), eggs (50 grams), milk powder (50 grams), cream (60 grams), water (295 grams), yeast (5 grams), salt (5 grams) to complete the dough and do basic fermentation;

5.Divide it into 75 grams of dough per serving and let it relax for 15 minutes, then take about 40 grams of creamy ham filling and wrap it in the small dough;

6.Wrap the dough in the dough and place it in the model, then cover with a layer of baking paper and a baking sheet.

7.Put it in the oven for 190 degrees above and bake it for about 20 minutes on low heat.

As for cheese bread, I think it's very easy to eat, just open the package and eat it with your mouth open.

1. Edam Red Wave Cheese.

The origin is in the Netherlands.

Semi-hard cheese with a moisture content of 40 to 50%, slicable cheese with a slightly elastic gelatinous texture. The only cheese in the world that maintains a perfectly spherical shape, it is the second most important product of all types of cheese in the Netherlands, accounting for 27% of the total cheese production in the Netherlands. Its name is taken from the name of a city in the Netherlands, and it is an original cheese that is superior in nutrition and taste.

One of the most receptive cheeses for first-time cheese tasters is also the perfect cheese for birthday gifts. When you carefully open the shiny yellow or red sealing wax, a hint of creamy yellow comes into view, cut a small piece and put it in your mouth, filling your mouth with a mild, slightly salty frankincense. Generally, it can be eaten with fruits such as pears, cherries, and apples.

2. Gouda yellow wave cheese.

The origin is in the Netherlands.

Semi-hard cheese with a moisture content of 40 to 50%, slicable cheese with a slightly elastic gelatinous texture. The most representative and famous Dutch cheese is the yellow wave cheese the size of a wheel. Yellow wave cheese, which accounts for more than 50% of the total cheese production in the Netherlands, is characterized by a large yellow wheel and a thin layer of wax that indicates the flavour.

It has a nutty flavor and a strong milky flavor and is most popular. Its name is taken from the name of a city in the Netherlands, and it is an original cheese that is superior in nutrition and taste.

3. Rambo cheese: This cheese is sprinkled with penicillium glaucum and then pressed after the lumps. The bacteria grow into blue stripes.

There are many kinds of this type, and generally soft cheeses can be changed to blue cheese. Blue cheese has a strong flavor and will take several times to get used to it. The most famous are Gorgonzola in Italy, Roquefort in France, and Stilton in England.

Cream cheese: Cream cheese is a type of cheese, not cream. Cream cheese is suitable for making cheesecakes, but cream cheese has a short shelf life and is prone to spoilage after opening, so it should be eaten as soon as possible.

Fresh cheese: Fresh cheese is made by coagulation of milk and removal of part of the water without maturation. Moist and soft and moist.

Cheddar cheese can replace almost all cheese in the cooking process, from topping to cheese sauce to baking, and when baking, cheddar cheese can be said to be versatile, whether it is bread or cookies, and can even be used with mozzarella cheese to make pizza.

Farmer's cheese: Processed from skim milk, it is low in fat and has a texture much like a yogurt sheet, which contains solid particles and has a slightly acidic and light taste, so producers often add various flavors (such as pineapple, apple, onion) to adjust the taste.

Curd cheese: soft cheese, savory, low in fat, can be spread directly on bread. Canadian specialty, fried in oil, delicious, except for low calories, nothing else.