6 Inch Cheese Bread
by Shatang Home
Favorite
Difficulty
Normal
Time
2h
Serving
2
The cheese pack is coming. "
1. (The amount of the recipe is not large. If you use a chef to knead the dough, it is recommended to make 2 times the amount of the recipe at a time) Put the soup ingredients into a small milk pot and stir evenly, turn on a low heat to heat, and use a manual whisk. Stop and stir quickly, there will be lines and turn off the fire. Let the prepared soup cool (you can also prepare it one day in advance and keep it in the refrigerator).
2. Put the soup seeds and the main dough other ingredients except butter and salt into the cook machine.
3. Knead for about 10 minutes, and the edges of the pulled out membrane holes are jagged. Then add butter and salt and continue to knead.
4. Until the hand mask is pulled out.
5. Cover the kneaded dough with cling film at about 26 degrees (the temperature of the first round should not exceed 28 degrees)
6. Let's make the cheese filling as soon as the dough comes out. Put the cheese and powdered sugar in a bowl, and place the bowl on the hot water. Whisk with a manual whisk until the cheese is soft and smooth. Then add the milk in two portions. Beat until smooth and set aside.
7. For about 50-60 minutes, stick a hole in the middle of the dough with your fingers and stick the flour. It will be cured without shrinking or collapsing.
8. Take out the dough and knead the dough by hand and put it into a 6-inch cake mold, and perform two rounds (the temperature of the second round should not exceed 38 degrees)
9. About 50 minutes or so, the second serve is completed.
10. Preheat the oven at 180 degrees for 10 minutes, then put it in and bake for about 20 minutes (pay attention to the coloring, and you can cover with tin foil according to the situation).
11. Let the bread dry for a while and cut into four pieces. Cut each piece twice in this way.
12. Put the cheese filling in the cracks, and smear the cheese filling on the cut surface. Stick milk powder on the surface.
Tips:1. The milk in the cheese filling increases or decreases according to the thickness.
2. The fermentation time is not fixed. It depends on the state of fermentation. After the second shot is finished, use your fingers to stick the flour and press it lightly. If it rebounds quickly, it needs another time. If it rebounds slowly, it will be ready. If it does not bounce back when pressed, it is over.
3. Each oven has a different temper, so the baking temperature and time are for reference only.
