Cheesebread
By VicentaLakin
The unique feature of making a cheese bouquet today, which is soft and sweet, is that it adds to the abundance of cheese, which makes it so rich and replete. The bread looks golden, covered with a tempting cheesy layer, embroidery, ready to enter and glamorous。
Recipe Recommendations
- milk 120 grams
- yeast 4 grams
- whole egg liquid 40 grams
- white granulated sugar 30 grams
- salt 1 gram
- high-gluten flour 260 grams
- unsalted butter 15 grams
- cream cheese 150 grams
- powdered sugar 40 grams
- light cream 50 grams
- corn starch 8 grams
- sweetening
- baking
- several hours
- senior
Steps for Cheesebread
1
Room-temperature milk of 120 grams, yeast of 4 grams, evenly mixed, and five minutes of active yeast。
2
Total egg fluids of 40 g, white sugar of 30 g, salt 1 g, high-banded flour of 260 g, in turn。
3
Start mixing, start mixing the thick film。
4
Add 15 grams of salt-free butter at room temperature。
5
Keep mixing it up into thin film。
6
Take it out and smooth the whole noodle, wrap it with a skin film, and ferment the room。
7
You can ferment to twice the size。
8
Take off the fermented noodles and get some air。
9
It was evenly divided into 5-minute groups。
10
Each of them is rounded and placed in the mould。
11
Put your hands on the buns in the shape of an internal dent。
12
In the oven, 32°C, a bowl of hot water is fermented to 1.5 times the size。
13
When the noodles are fermented, flatten the middle and spare。
14
Cheese pie: room temperature softened full cream cheese 150 grams, smoothed first。
15
Sift 40 grams of sugar powder and mix it into a flat paste。
16
It was then added with light cream of 50 grams and corn starch of 8 grams, which continued to be mixed into a flat paste and to be replaced by a bag of flowers。
17
The face of the noodles is painted with an egg fluid。
18
Squeeze into cheese pie。
19
Squeeze into cheese pie。
20
The oven 180°C preheats to temperature and is baked for about 20 minutes。
21
The oven 180°C preheats to temperature and is baked for about 20 minutes。
22
CHEESE BOUQUET, FINISH O
23
CHEESE BOUQUET, FINISH O
24
The abundance of cheese makes the bread tastes thicker and inexhaustible。
25
The abundance of cheese makes the bread tastes thicker and inexhaustible。
26
It's gibberish, it's soft inside, it's impenetrable。
27
It's gibberish, it's soft inside, it's impenetrable。
28
It's gibberish, it's soft inside, it's impenetrable。
29
It's gibberish, it's soft inside, it's impenetrable。Cheesebread Make Tips
1. Cream cheese needs to be brought out early and fully softened in room temperature. 2. The temperature of the oven will vary and can be fine-tuned to the actual situation. 3. During the fermentation process, a warm, wet environment is chosen to favour the expansion of the noodles。