Name: Black Tea Cheese Soft European
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 270g Arowana bread with wheat flour; 48g egg; 4g Dry yeast; 20g Sugar; 2g salt; 150g milk; 10g Earl Grey Tea; 20g butter; 100g Cream cheese; 10g Powdered sugar; 20g milk powder; 10g Honey Red Beans

Black Tea Cheese Soft European

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

What are the most common mistakes novices make when making bread? That is, the dough is not good enough to knead, which also leads to why the bread you make is not delicious. Why don't you knead the dough? The reason is that the amount of liquid used in the dough is not well controlled. If there is less liquid, the kneaded dough will be harder. Of course, the inside of the bread will not be soft. Too much liquid makes the dough not easy to shape, and it is sticky in the operation, which is a headache.
If you want to knead a soft and non-sticky dough, first of all, it is best not to change the formula randomly. If there is too much liquid, the dough will not form, and you can’t help but keep adding high powder to help form a dough. As a result, the high powder will increase. Although the dough is formed, the texture of the bread will be drier and harder to eat. Not soft.
The easiest way, don’t add anything, is to keep kneading. During this period, you have to scrape off the sticking around and the bottom surface several times, and knead completely. At the end of the kneading, the dough will basically leave the tank and form a ball. The kneaded dough is soft and soft. It does not lose its elasticity and is basically not sticky. This is how the following formula does it.
When relaxing, the surface should be covered with a wet cage cloth, so as not to make the surface dry, but when I was relaxing, I forgot the time. During the operation, I felt that the surface of the dough was a little dry, and then baked at a high temperature, usually at 170 degrees. After baking, the bread has been dried at room temperature until it is cool. If you change to the usual bread, it will definitely taste dry. I did not expect that the bread made this time is still very soft after pressing it down. The taste is very good. I can't help but sigh, this bread flour really can withstand the toss! "

Black Tea Cheese Soft European

1. Prepare the main ingredients used.

2. Beat the eggs into the inner pot of the cook machine, add sugar and salt, and pour milk.

3. Add wheat flour for golden arowana bread, dry yeast and earl grey tea on top.

4. Turn on the first gear of the chef's machine, knead the dough, and add the butter after the dough is formed.

5. Then use the third gear of the chef's machine to knead until the dough is soft and not sticky. After it is rounded, it will ferment for 40 minutes. The fingers will not retract.

6. After venting the dough, divide it into four parts, knead it round and cover it with a damp cloth and let it rest for 10 minutes.

7. After the cream cheese is softened, add sugar and milk powder and mix well, take a dough, spread the cheese filling, and sprinkle with honey red beans.

8. First pinch the right side of the dough, pinch it tightly, hold the middle of the left side of the dough with your left finger and push it up.

9. After pinching the dough as shown in the figure, it forms a triangle shape.

10. Place it on the rimless baking tray with the opening facing down. Put it in the oven, add a bowl of boiling water, and ferment for 45 minutes.

11. After the fermentation is over, the volume of the dough increases, the flour is sifted on the surface, and the bag is cut as shown in the picture.

12. Put it in the oven and bake at 190 degrees for 20 minutes.

Tips:
1. The dough is relatively wet and sticky at first. Knead it, stop and scrape off the sides and bottom of the dough until the film comes out. It will not be very sticky.
2. After baking for 10 minutes, cover the surface with tin foil to prevent excessive coloring.