Cheese Cake
1.
Dough part, all ingredients except butter are put into the cook machine
2.
Knead until the dough is smooth and can stretch out a thick film, and put it in butter that has softened at room temperature
3.
Knead out the glove film
4.
Knead into a smooth dough, ferment once at room temperature 25-28 degrees
5.
Ferment to double size, about 40 minutes
6.
Divide equally into thirds and relax for 15 minutes
7.
Put mozzarella cheese, sugar and cheese powder in a basin and mix well
8.
The dough is flattened and rolled into a round cake, and the mixed cheese filling is placed in the middle
9.
Wrap it in the same way as a bun, close it tightly, and let it relax for 10 minutes.
10.
Roll into a round cake with a diameter of about 15cm, and carry out secondary fermentation
11.
It is twice as big and takes about 20-30 minutes. Gently brush the surface with a layer of butter that has softened into a paste, and sprinkle with Kraft cheese powder evenly
12.
Put it into the middle of the preheated oven
13.
Bake the top and bottom heat at 180 degrees for about 20 minutes, the coloring is satisfied, and the tin foil is covered.
14.
Cut it while it's hot, you can draw it
Tips:
1. Adjust the baking time according to your own oven, don't take too long to affect the drawing effect.
2. This recipe is for 3 cheese cakes, which can not be eaten at one time, wrap the filling and roll into a round cake, put it in a fresh-keeping bag, and store it in the refrigerator. When you want to eat, take it out to thaw at room temperature and bake after fermentation.
