Cheese Bread
by Sanmao's daughter-in-law
Favorite
Difficulty
Normal
Time
1h
Serving
4
Rich milky fragrance
1. Materials ready
2. Sift the low-gluten flour into a non-oil and water-free basin, add milk, eggs, and yeast sugar separately with a spatula and mix well in one direction~
3. It looks like after mixing well~
4. Knead until the dough is firm, as shown in the picture
5. Add butter and continue to knead~
6. Continue kneading
7. After kneading the film, I only took a little bit to say that kneading the dough for nearly forty minutes
8. Knead the dough, brush the mold with oil, leave it in a warm place to ferment for 20 minutes until the volume is enlarged
9. After the first fermentation, poke a small hole in the middle of the dough with your fingers, and then carry out the second fermentation~ (This is a picture of the second fermentation. I forgot to take the picture after the first fermentation. Sorry)
10. After fermentation, brush a layer of egg liquid into the oven, and heat up and down at 160°C for 35 minutes. Oops forgot to brush the egg wash
11. Oh, look, it’s like this without using egg wash, it feels so ugly
12.
Make the cheese sauce while baking the bread:
Cheese 50g, sugar 10g, milk 20g, powdered sugar (milk powder) appropriate tools: spatula, stainless steel bowl
13. Change the basin halfway, add granulated sugar to the plastic non-conducting cheese cheese, heat the water until the sugar melts
14. After melting, add milk and stir evenly~
15. The appearance after mixing evenly
16. After the bread is baked, divide it into four portions. Spread the milk cheese on the cut surface of the bread separately. If the taste is important, you can sandwich two layers in the middle of the bread. Finally, evenly sprinkle the surface of the bread with powdered sugar (milk powder) and enjoy it.
Tips:It’s really tiring to knead the dough manually.
