Pork floss cheese bread
I am addicted to making bread, and I especially like the changes in the dough throughout the process. When it slowly expands and takes shape in the oven, the joy is really joy or joy. It smells fragrant all over the house, so enjoy the process!
This cheese bread is energy enough for office workers. There are meat floss and cheese, a good choice for breakfast!
Pork floss cheese bread
By JerroldNolan
Recipe Recommendations
- high powder 220 grams
- milk powder 20 grams
- warm water 110ml
- egg liquid half a
- butter 20 grams
- cheese slices appropriate amount
- meat floss appropriate amount
- white granulated sugar 20 grams
- yeast powder 3 grams
- salt 3 grams
- salad dressing appropriate amount
- shallots appropriate amount
- milk fragrance
- hotpot
- several hours
- ordinary
Steps for Pork floss cheese bread
1
Mix all the ingredients in ingredient A well except butter, then add warm water, knead until the dough is smooth and not too sticky, add butter softened at room temperature and continue kneading. Rub for more than 40 minutes. At this time, the dough is smooth and soft, and it is not easy to break when pinched. Pull off a small piece and slowly pull it away with your hand to form a chewing gum-like film.
2
Take out the dough, knead it into a ball, place it in a basin, cover it with plastic wrap, and place it in a warm place for about two hours. Watch the dough expand to 1 or 1.5 times. Then use your fingers to dip it in a little water or flour., tie it in the middle of the dough, the periphery of the small pit that appears is smooth and does not recover immediately, which means that the awakening is completed.
3
Take out the dough, knead it a few times, twist it into long strips, and then divide it into 6 small portions. Roll the 6 small portions of dough into smooth balls, place it in a basin, add plastic wrap, and relax for about half an hour.
4
Take 1 piece of relaxed dough, gently flatten it with your hand, roll it around with a rolling pin into an oval shape, and wrap it with meat floss.
5
Place into a baking sheet and ferment for a second time.
6
I put it in the oven to ferment at 80 degrees, put a bowl of boiling water under it, and ferment for 60 minutes. This is fermented dough.
7
After fermentation for the second time, brush with egg liquid, cover with cheese slices (3 pieces), sprinkle with shallot, and squeeze with salad dressing
8
Preheat the oven at 180 degrees, bake the middle layer of the oven at 180 degrees for about 25 minutes, and remove immediately.
9
It's baked and fragrant.