Almond Cheese Miso Bread
1.
Dissolve miso with water;
2.
Mix all the high-gluten flour, egg liquid, salt, yeast powder, sugar, and melted miso,
3.
After mixing with chopsticks, knead into a dough, knead until the surface of the dough is smooth, add softened butter; continue to knead until the film can be pulled out;
4.
Cover with plastic wrap and ferment to twice its size; take out the dough, round it, and relax for 15 minutes;
5.
Set the oven temperature to 100 degrees for 6 minutes, put the almond slices in the oven to remove moisture, then add softened butter and cheese powder and mix well;
6.
Roll it into an oval piece, and gently pull out the four corners while rolling, which is a rectangular shape;
7.
Spread the mixed cheese and almonds evenly on the rolled dough;
8.
Roll up from one side, roll to the other end and seal; cut into six equal portions, and then cut each small portion from 1/2, but do not cut, spread flat on the baking tray, cover with plastic wrap for two times Secondary fermentation
9.
Set the temperature of the oven to 170 degrees for 20 minutes. After the fermentation is complete, put the baking tray into the preheated oven.
Tips:
1. Put the almond slices in the oven in advance to bake, which can remove the moisture of the almond slices and have a better taste;
2. To dissolve the miso water, only 85g of water mentioned in the dough ingredients is required, and no additional water is allowed.
