Cheese and tomato bread
By DionEbert
Ingredients: milk powder,white granulated sugar,yeast,qingshui,egg liquid,high-gluten flour,unsalted butter,cheese slices,low-gluten flour
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- unsalted butter 15g
- egg liquid 30g
- yeast 3g
- qingshui 150ml
- milk powder 15g
- cheese slices appropriate amount
- white granulated sugar 30g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cheese and tomato bread
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Remove the dough and divide it into the required portions, knead it into a round shape, and ferment for 15 minutes.
6
The fermented dough is kneaded again until the surface is smooth and without obvious wrinkles, and then placed on a baking sheet for final fermentation until about 2 times, about 35 minutes.
7
Remove it after fermentation and brush it with a layer of egg liquid on the surface; spread 1/4 cheese slices on the surface of the green body, dotted with tomato slices, preheat the oven to 180 degrees, the middle and lower layers, for 15 minutes, and bake until colored.