Cheese Bag

Name: Cheese Bag
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 60g Arowana bread with wheat flour; 60g water; 2g Dry yeast; 55g Egg liquid; 25g Sugar; 2g salt; 80g milk; 25g butter; 150g Cream cheese; 100g Light cream; 15g condensed milk; 5g milk powder

by Soft blue crystal

4.8 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

The cheese bun was once a smash hit Internet red bread. Although it is outdated, it tastes good but it is not blown. It can be used as a bread recipe that is often used at home. The most delicious part of this bread is the cream on the surface. , Plus the soft bread, a bite is super satisfying.
Although it is a one-time fermentation, the bread or toast made by using the Polish kind of leaven will have a relatively better internal texture drawing effect. In addition, it is placed in a chiffon mold for baking. Because the surface is next to the heating tube, it is quickly colored and easy to bake, but the bottom feels like a cake crust. After the bread is cut, the inside is neither moist nor dry, and the texture is soft. , It looks like a big cake, the family got it wrong at first. If the bread you make is not soft enough, dry and hard, then stop making small breads and try this bread with cake structure. "

Cheese Bag

1. Prepare the main ingredients.

2. First make Polish species. Mix the golden arowana bread with wheat flour, water, and dry yeast, ferment at room temperature for one hour, and then put it in the refrigerator for 12 hours.

3. Put Polish seeds, egg liquid, sugar, and salt into the inner pot of the cook machine.

4. Add milk.

5. Add golden arowana bread wheat flour and dry yeast, start the first gear and mix into dough.

6. After adding butter, switch to third gear, knead until the dough can pull out the glove film.

7. .After the dough is rounded, put it into an 8-inch chiffon cake mold and leave it to rise for about 40 minutes.

8. In cold weather, you can use the fermentation function of the oven to ferment until the bread volume becomes significantly larger, and lightly press the surface to rebound.

9. Put it in the oven and bake at 170 degrees for 25 minutes. Let the bread stand to cool and then demould.

10. Whip the cream cheese softened, add whipped cream and condensed milk, and whip until the surface has lines.

11. The bread was cut in a cross pattern, and each piece was cut with two crosswise cuts in the middle to fill in the cheese filling. I also simmered some purple rice. After mixing it, I added it to the purple rice cheese filling.

12. Spread a layer of cheese filling on the surface and sift the milk powder.

Tips:
1. The Polish seeds can be stored in the refrigerator for 3 days. If the Polish seeds are used, the texture of the bread will be softer.
2. Bake the bread for about 5 minutes. Pay attention to whether the surface is too dark. When the color is dark, cover with tin foil to prevent the surface from baking.
3. The filling can be used freely, adding matcha powder is matcha flavor, cocoa powder is chocolate flavor.
4. Soak the purple rice overnight, simmer it like braised rice in an electric rice cooker, and mix it with the cheese filling to form a purple rice cheese bag.