Name: Cheese Garland Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g High-gluten flour; 35g Caster sugar; 1/4 teaspoon salt; 3g Dry yeast; 125g water; 15g butter; 150g Cream cheese; 1/4 teaspoon Lemon juice; 10g Cookie crumbs; 10g almond slices

Cheese Garland Bread

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Changed my mind, and put the bread planned in this paragraph first, and turned my head to deal with the cream cheese. Anyway, there was no clear plan after that, so I simply put down "The Apprentice Baker" for the time being, and planned the cheeses.
Cream cheese, the quickest way to consume it is to heavy cheesecake, but cheesecake has been tossed a lot, sweet and salty. It's better to see if there is any bread about cheese. In my impression, Teacher Meng has such bread. Sure enough, the ingredients for cheese garland bread are readily available. The last few biscuits can just be mashed to make biscuit crumbs.
If you follow the usual practice, this weight must be cut in half and only one is made. But, this time, just make two, one for me and one for you. The baking tray can’t fit, you can’t bake two at a time, just bake them one by one. There were some doubts during the plastic surgery: how deep should the cut be cut? Should I cut all the cuts before turning over the pattern or cut and turn over? The advantage of doing two is that the first one is a test product, and the second one will be much better.
Teacher Meng’s recipes have always had a high success rate. Although they were a bit clumsy to turn the flowers, the final effect was also very good. . . . "

Cheese Garland Bread

1. Dough: 220 grams of high-gluten flour, 35 grams of fine sugar, 1/4 teaspoon of salt, 3 grams of dry yeast, 125 grams of water, 15 grams of butter

2. Pour the dough ingredients except butter into the bread bucket,

3. Put it in the bread machine and stir.

4. Stir it into a uniform and smooth dough, add butter, and start the kneading process again.

5. Stir until the film can be pulled out.

6. Put it in a large bowl and let it ferment for 80-90 minutes.

7. Filling: 150 grams of cream cheese, 20 grams of caster sugar, 1/4 teaspoon of lemon juice, 10 grams of biscuit crumbs Decoration: 10 grams of almond slices

8. Pour the cream cheese that has softened at room temperature into a bowl, add caster sugar and lemon juice in turn,

9. Stir evenly to form a smooth paste.

10. Add cookie crumbs,

11. Stir again smoothly and set aside.

12. The dough grows up,

13. Exhaust, divide into 2 equal parts, round and relax for 15 minutes.

14. Roll into a round cake with a diameter of about 15 cm,

15. Pack half of the stuffing,

16. Close the mouth down and relax for 5 minutes.

17. Roll into a round cake with a diameter of about 18 cm,

18. Put it in a baking tray and cut 12 cuts.

19. Facing each other, turn the incision upward. The final fermentation is about 30 minutes.

20. Brush the surface with egg wash and sprinkle almond slices in the center.

21. Put it in the oven, middle level, heat up to 190 degrees, lower heat to 160 degrees, bake for about 22 minutes.

22. The surface is golden and baked.

Tips:
The dough fermentation time needs to be adjusted according to the actual temperature.
It is easier to operate by cutting and turning while shaping.
The baking time and temperature need to be adjusted according to the actual situation of the oven.