Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread

by seiseizhang

4.7 (1)
Favorite

Difficulty

Normal

Time

10m

Serving

2

I still use 500g wheat flour today to make two flavors. One type: onion garlic cheese bread, the second type: taro bread. Therefore, the ratio and operation before the second fermentation are the same. "

Ingredients

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread

1. Weigh 500g wheat flour.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

2. Weigh 10g of refined salt and mix well with wheat flour.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

3. Weigh 5g yeast.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

4. Weigh 100g of 20°C purified water and stir to fully dissolve the yeast.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

5. Pour the yeast liquid into the wheat flour and stir to make it fully absorbed. After that, pour in 160g of 20°C clean water several times, and pay attention to the softness and hardness of the dough while stirring.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

6. Knead into a smooth dough, spread with a slightly damp cloth, and carry out the first fermentation in a confined space: 1 hour and 30 minutes.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

7. After the first fermentation, divide into 4 doughs. Cover with a slightly damp cloth and let stand for 15 minutes in a confined space.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

8. After the rest is over, roll the dough into a round shape.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

9. Spread cheese slices.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

10. Spread the onion garlic sauce made before on top of the cheese slices (see: steaming for details).

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

11. Fold one side.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

12. Fold the other side over.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

13. Squeeze the mouth tightly and pack the cheese and sauce completely.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

14. Close the mouth down and arrange it into a mallet shape. Spread a slightly damp cloth and carry out the second fermentation in a confined space: 1 hour.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

15. After the second fermentation is over, make a deeper cut with a blade to facilitate the cheese overflow. 😁

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

16. Use a sieve to sift out the even raw wheat flour and sprinkle it on the dough for decoration.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

17. Set the oven to 250 degrees, up and down, and preheat for 10 minutes.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

18. After preheating, pour 50g of water (water bath method) into the empty baking pan at the bottom of the oven.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

19. Put the baking tray with the dough in the oven, and bake for 18 minutes at 250 degrees.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

20. After the bread comes out of the oven, let it cool on the shelf.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

21. Finished picture.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

22. This is a salty bread.

Bread Self-study Course Lesson 13: Onion Garlic Cheese Salted Bread recipe

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