Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow

by Maggie

5.0 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

The different taste of soft European black tea has a strong flavour and a creamy cheese"

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow

1. Put all the ingredients into the bucket of the bread machine (except butter and fillings), and start the kneading program for 12 minutes

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

2. After the first kneading program is over, add softened butter and continue to start the second kneading program for 13 minutes

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

3. Check the dough after the end, and you can pull out the textured film

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

4. Take out the dough and put it in a clean container, cover it with cling film at room temperature (room temperature 28 degrees)

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

5. 120 grams of cheese is ready at this time

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

6. Add 10 grams of powdered sugar after softening

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

7. Stir evenly

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

8. Prepare various nuts/nuts

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

9. Mix with cheese to form a filling

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

10. The fermented dough should be twice as big as the original. Fingers dipped in powder to poke holes, slightly retracted and can maintain a belly button state

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

11. Take out the dough and ventilate into 3 equal parts, cover with plastic wrap and let stand for 10 minutes

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

12. Take out a rice dough and roll it into an oval shape

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

13. After turning it over, arrange it into a square shape, put 1/3 of the filling on the top, and thin it down with your fingers to close the mouth.

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

14. Roll down to wrap all the fillings, lightly press on the joint

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

15. Finally, close the mouth, tidy up the ends, and grow an olive shape

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

16. Put it in a baking tray with enough space between the dough

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

17. Put it in the oven for two times, turn on the low-temperature fermentation function, set the temperature to 35 degrees, add a bowl of warm water to the bottom, control the humidity at 75 degrees, take out after about 40 minutes, sprinkle high powder and cut the cut

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

18. Put it in the middle layer of the preheated cute cooking oven, 170 degrees, 35 minutes and the last 5 minutes, you can see through the glass that the color of the bread is already very good

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

19. After the oven is out, move the bread to the grid to let cool

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

20. Finished picture

Black Tea Cheese and Nuts are Softer, and Tea Thick Wheat Milk is More Mellow recipe

Tips:

1. The fermentation time is for reference only, and the state of the dough is used as the criterion
2. The water absorption of flour is different, 15 grams of liquid can be reserved first
3. When the room temperature is high, cold liquid and egg liquid can be used to effectively control the dough temperature not to exceed 28 degrees
4. The baking temperature and time are for reference only

Oven: Bai Cui used to fly shuttle cloud intelligent oven PE5389WT (Meng cooking oven)
Bread machine: Dongling BM1352B-3C
Mould: oven comes with bakeware

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