Cheddar Cheese Bread Anpanman Pouch
1.
Shred the cheddar cheese and pour it into the milk; heat the milk over a low heat until the cheese melts, turn off the heat when it boils, and then set it aside to cool and set aside, then pour the rest of the ingredients into the bread bucket Inside, the cheese milk is poured into the bucket after it is cold. Be sure not to pour it in when it is still hot, or it will kill the yeast; then start kneading the dough, the kneading time is according to each person's bread machine.
2.
Knead until you can pull out a large piece of film. Then put the dough in a bucket for basic fermentation; after it is doubled in size, take out the dough and press to expel the air in the dough; then take out a small piece of dough, which will be used as a nose
3.
Divide the large dough into 9 equal parts, knead each part into a circle, and then put it into a square mold with a little oil or oiled paper, as shown in the picture; then use the small piece just divided Put the dough into a warm and moist place as a nose for the second fermentation, which takes about 40 minutes. I put a bowl of boiling water in the oven, and then closed the door. I need to change the water halfway. This is the way it is good, because the nose part may fall off or crooked during the dough fermentation process, which can be fermented. Organize it along the way. You can see that the dough in the middle is not very round at the beginning, so it becomes a bit deformed at the end of the fermentation. Pay attention to everyone, each one must be kneaded very round, and it will look good when it is fermented. After the hair is finished, slice the ham, then put a layer of egg liquid on the surface of the bread, and then glue the sliced ham to make a blush
4.
Preheat the oven to 180 degrees. After preheating, place the middle layer, and then bake it on the top and bottom for 15 minutes. Some ovens may not be heated evenly, so you can change the direction of the mold in the middle to bake to ensure that the surface is evenly colored
5.
After baking and letting cool, use a chocolate pen or melted chocolate liquid to draw eyebrows, eyes and mouth on the face. This is Anpanman's platoons.
Tips:
Two words
1. Because I did not mention the specific amount of water added during the production process, everyone should reserve 20 grams of water to see the dryness and wetness of the dough before deciding whether to continue adding it. The dough is generally sticky just now as the best condition
2. Rows of bags actually test whether the oven is heated evenly. This shows that the color in the middle of my new oven is dark, and the color on both sides is light, so when baking, you need to cover the tin foil according to the situation to avoid the surface color is too dark.
3. If you want to make a good-looking bun, you must have the same weight and size of each dough, and it must be round when it is rounded, or it will be easy to lose shape if it is fermented. Actually, I’m not very satisfied with what I did, so I’ll add another good-looking one next time.
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