Cheese Bread Cheese Bun
1.
Prepare the materials for making bread. In the material list, the main material is bread material, and the auxiliary material is cheese filling material.
2.
All materials except butter are put into the bread bucket of the bread machine, and the kneading program is started. For manual operation without a bread machine, please refer to the method in the "Scallion Ham Sausage Roll" I sent over
3.
After kneading, put in butter and start the kneading program again
4.
The finished dough is smooth and elastic, and the film can be pulled out with a gentle pull
5.
Take out a large pot, spread some oil around, round the dough into the pot, cover with plastic wrap and leave it in a warm place to ferment to double its size (you can ferment at 40 degrees in an oven for about 40-60 minutes)
6.
Poke the fermented dough with a finger dipped in flour and it won’t shrink immediately.
7.
Take out the dough, roll it out with a rolling pin, and then round it again into a 7-8 inch non-stick mold
8.
An egg-beating basin is inverted on the mold to prevent the surface from drying out. Take it out when it continues to ferment to double its size.
9.
Gently brush with a layer of egg yolk liquid, this step is to bake the cake with a more beautiful color
10.
Put it in the preheated oven and bake at 180 degrees for 25-30 minutes (observe the color of the surface halfway, cover with a layer of tin foil after coloring), take out the baked cake and let it cool off the mold.
11.
Let’s start making cheese stuffing and prepare the ingredients
12.
Put the cheese, confectioner’s sugar, and light cream in the egg-beating basin, place the egg-beating basin on a larger basin filled with boiling water, use the temperature of the hot water to slowly soften the cheese, and beat it with a manual whisk until It is smooth and non-grainy. After laying it out, let it cool for use. This step can be operated during toasting. The consistency of the cream cheese filling after cooling is better.
13.
Let the bread cool down and cut into pieces. Cut into six pieces and it’s just the right size.
14.
Cut two slits in the middle of each cake to fill in, don’t cut it off
15.
Spread the cream cheese filling between the two openings, the thickness is according to personal preference, and then the two slices are also coated with a layer
16.
Put the milk powder in the basin, and dip the sliced bread noodles in the milk powder.
Tips:
1. The method of cream cheese is the most straightforward. It can be operated when the cheese is taken out of the refrigerator. If you do not take the hot water basin, it is recommended to take out the cheese in advance and then operate it after it has softened.
2. During the second fermentation, it must be fermented before baking, and the oven should be preheated before feeding the bread in to avoid layering on the surface of the bread.
