Cheese Bread
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. This is a ready-made hot seed (10 grams of flour and 50 grams of water are put into a non-stick pan over medium-low heat and kept stirring until it becomes a viscous shape. Let it cool and then put it in the refrigerator for 10 hours).
2. Put all the ingredients in the dough into the bread bucket, except butter and salt, put the liquid first, then the flour, and put the hot seeds together, start the kneading process and make the dough.
3. Add butter and salt, start the dough mixing program and knead out the glove film.
4. Put the dough in a container and cover it with plastic wrap, and ferment at room temperature to make it twice as large.
5. Use your fingers to poke a hole in the middle of the fermented dough without shrinking it.
6. The fermented dough is kneaded and vented, and then put into a six-inch mold for a second proofing.
7. Make the cheese filling while the noodles are soothed. Put the cream cheese and sugar into a bowl to melt in water. Use a manual whisk to make it smooth. Add milk and mix well.
8. Prepared cheese filling.
9. The proofing mold is 80% full, and the oven is preheated in advance and baked at 180° for 20 minutes.
10. Remove from the oven, let cool, and cut into quarters. Make two cuts as shown in the figure.
11. Spread cheese filling on the middle layer, spread a layer of cheese filling on the surface, and dip a layer of milk powder.
12. Finally, sift a layer of milk powder for decoration.
Tips:The second shot should not be more than eighth full of the mold.
