1. Put all the ingredients into the bucket of the bread machine (except butter and fillings), and start the kneading program for 12 minutes
2. After the first kneading program is over, add softened butter and continue to start the second kneading program for 13 minutes
3. Check the dough after the end, and you can pull out the textured film
4. Take out the dough and put it in a clean container, cover it with cling film at room temperature (room temperature 28 degrees)
5. 120 grams of cheese is ready at this time
6. Add 10 grams of powdered sugar after softening
7. Stir evenly
8. Prepare various nuts/nuts
9. Mix with cheese to form a filling
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
11. Take out the dough and ventilate into 3 equal parts, cover with plastic wrap and let stand for 10 minutes
12. Take out a rice dough and roll it into an oval shape
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.
14. Roll down to wrap all the fillings, lightly press on the joint
15. Finally, close the mouth, tidy up the ends, and grow an olive shape
16. Put it in a baking tray with enough space between the dough
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
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
19. After the oven is out, move the bread to the grid to let cool
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
