Cheese Bag
1.
Except the butter in the main ingredient, put all the ingredients into the bucket of the bread machine, and start the kneading program for 20 minutes.
2.
The cheese filling can be prepared during the kneading time, and all the ingredients in the auxiliary materials are put into the basin.
3.
The insulated water is beaten into a smooth paste with a manual whisk.
4.
Put the prepared cheese filling in the refrigerator and refrigerate it. This will make it easier to pack the cheese filling (I forgot to be afraid before, I have used it nearly half).
5.
After 20 minutes, add 20 grams of softened butter and knead until the expansion stage.
6.
The kneaded dough is made into a round shape, placed in a bowl, covered with plastic wrap, and fermented in a warm place. The fermentation time will be different depending on the temperature. Please observe it in the middle. If it is cold, you can use a machine to ferment.
7.
Fermented to 2-2.5 times larger, the fermented dough, dip your fingers in water and poke a hole, if the hole does not shrink, it means that it has been fermented.
8.
Divide it into 7 doughs of 58 grams and 7 doughs of about 26 grams, and let stand for 20 minutes.
9.
After 20 minutes, take a dough and squeeze it, turn it over, wrap it with cheese filling, wrap it tightly and close it tightly. (Wrap half of the cheese filling).
10.
Put it into the mold with the mouth down and put it in a warm place for the second fermentation.
11.
Fermented to almost 2 times its size (I put it in the oven to ferment, and put a pan of water in the baking dish). Brush the surface with egg wash.
12.
Put it in a preheated oven to preheat at 160 degrees, and fire up and down for about 30 minutes.
13.
After baking, take out the mold and let it cool. Use a knife to cut the middle. You can cut off a little bread, which is convenient to squeeze the cheese filling, and just sprinkle with milk powder.
Tips:
In the last few minutes, be sure to stare at the oven, one side is too dark, you can also cover with tin foil.
