Cream cheese bread
By VicentaLakin
The bread, which used to be a creamed cheese, has always tasted so good. I just finished the guacamole two days ago, and a big box of cream cheese needs to run out. So, the creamed cheese bread was re-adjusted and the remaining 250 grams of cream cheese ran out
Recipe Recommendations
- high-gluten flour 510 grams
- cream cheese 250 grams
- butter 40 grams
- fine sugar 40 grams
- salt 1 gram
- yeast 4 grams
- water 180 grams
- bread crumbs 15 grams
- almond slices appropriate amount
- egg liquid appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cream cheese bread
1
Cream cheese comes early, room temperature softens
2
Put it in sugar and bread crumbs
3
Smuggle evenly
4
Bread material, with the exception of butter, all of it into the bread can, opening and face
5
When it's a little smoother, put in a softer butter. Keep rubbing. Noodles
6
If you're able to pull out a big sheet of film, you can do it
7
Wet towels, covers, basic fermentation
8
When it's twice as big, take it out
9
By electron scales, they split into two groups, rounded, ten minutes loose
10
Take one of those noodles, tweak it around 15 cm in diameter
11
Put half the cream cheese on the pastry
12
Shut up, circle
13
Keep your mouth shut, and it'll be like 16 cm in diameter
14
Cutting out the required equals with a scratchboard
15
Noodles in the oven, a little cup on the cake
16
Cut it with scissors
17
Two groups, one to the right, one to the left, forming a petal
18
The others, in turn, form a beautiful flower, a little bit more
19
The other one operated in this way, and then covered with a protective film for final fermentation
20
When fermented up to 1.5 times, the surface was painted with full egg fluid and a proper amount of almond tablet decoration; then the oven could start preheating, 180 degrees, fire up and down
21
In the preheat oven, mid-level, 160 degrees, 190 degrees, 25 minutes
22
Time's up, out of the oven, on the hanger. A hand to eat. Which one do you prefer