Cheese Bread
1.
Put the bread ingredients in the bread bucket except butter and salt, and knead the dough for 8-15 minutes;
2.
After forming a smooth dough, add butter, salt and continue to knead the dough for 15 minutes;
3.
To fully expand, it can pull out a large piece of strong film
4.
Round and ferment at room temperature for about 45 minutes, and the dough will be twice as large as it will not shrink or collapse;
5.
Divide into two equal parts, each about 200g, spheronize and cover and relax for 15 minutes;
6.
After venting and spheronizing, put it into a 16 cm round mold and ferment for about 45 minutes in a warm and humid place at 35 degrees to double the size (I use the fermentation function of the oven directly, which is much simpler).
7.
Set the upper and lower pipes of the oven to 170 degrees for 25 minutes, and immediately demould and let cool after being out of the oven; (adjust the temperature appropriately according to your own oven, remember to preheat the oven before baking)
8.
After being out of the oven, immediately demould and let cool;
9.
Divide into quarters lengthwise with a bread knife
10.
Stir cheese, powdered sugar, milk powder and milk with a blender evenly
11.
Cut the noodles with two more knives to sandwich the cheese. You can also cut it once or leave it uncut. Use a spatula to spread the cheese on the cut, the thickness is arbitrary;
12.
After smoothing, sift the right amount of milk powder, you can start eating, and feel that you have no way to eat. Cut it with a knife or grab it to eat.
Tips:
Cheese sauce likes to taste, the powdered sugar can be changed to fine sugar
