Caterpillar Bread with Cheese Raisin

Caterpillar Bread with Cheese Raisin

1. Dough: 100 grams of high-gluten flour, 25 grams of low-gluten flour, 2 grams of dry yeast, 12 grams of caster sugar, 55 grams of water, 12 grams of butter, 22 grams of eggs, 5 grams of milk powder Filling: 22 grams of grapes, 60 cream cheese Grams, brandy moderate amount

2. Mix the dough ingredients except butter,

3. Mix well, cover with plastic wrap and put in the refrigerator for 30 minutes.

4. Take it out and stir in the bread maker.

5. When the dough starts to form a film, add the butter and continue mixing.

6. Until the dough can pull out the film.

7. Roll into a round shape, put in a bowl, cover with plastic wrap, and ferment for more than 12 hours in refrigeration.

8. Filling: 22 grams of raisins, 60 grams of cream cheese, appropriate amount of brandy

9. Soak the grapes in brandy overnight.

10. Pour out and drain.

11. Add cream cheese,

12. Mix well and set aside.

13. Take out the dough to warm up, and the dough will rise to 2 times its size.

14. Exhaust, divide into three equal parts, spheronize, and wake up for 15 minutes.

15. Roll into an oval shape.

16. Spread one third of the filling on one end of the oval,

17. Roll up, set aside 2-3 cm, and cut into small strips.

18. Stretch the strips and roll them on the dough.

19. Close the mouth down, put it in the baking tray, and ferment for 40-60 minutes.

20. The dough grows up, and the surface is brushed with egg wash,

21. Put it in the oven, middle level, and fire 180 degrees up and down, and bake for about 15-20 minutes.

22. The surface is golden and baked.

Tips:

Raisins can be replaced with other dried fruits.
Brandy can be replaced with rum or water.
The refrigerated fermentation can also be changed to room temperature fermentation, and the time is about 1-2 hours depending on the temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven and the size of the bread.