Cheese Horn Bread

Name: Cheese Horn Bread
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g All-purpose flour; 2g Yeast (dry); 80g water; 30g granulated sugar; 10g Vegetable oil; 1g salt; Some Whole egg liquid; Some oatmeal; 200g Cream cheese

by Soft-Ni

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Cheese horn bread is a kind of bread with a more interesting shape. The hollow shape is convenient for filling with your favorite fillings. I used cheese filling this time. You can also fill it with cream, custard sauce or red bean paste according to your preferences. filling.
To make horn bread, you first need a special conical mold. However, not all those who enter the pit have exactly this kind of mold in their homes. Although it is not impossible to buy one, as a savvy entrant, save it. Save It is not a bad thing to buy more cost-effective molds with the money that comes down. So, this time I decided to make my own horn bread mold, and there will be some molds in the recipe.

Ingredients

Cheese Horn Bread

1. Take a rectangular piece of tin foil to make the mold for the horn bread.

2. Roll up the tin foil from the lower left corner as shown in the figure, and pinch it tightly to make it stronger.

3. When rolled, it becomes a slender cone.

4. Start making bread. Put all the main ingredients (except the whole egg liquid and oats) into the bread machine and knead the dough for about 10 minutes. If you knead it by hand, knead it until the dough is smooth.

5. Then the dough is fermented, and the dough is fermented to twice its size, and it can be taken out without collapsing or rebounding by poking it in.

6. The dough is divided into 6 equal parts, and each part is kneaded into a round shape, and then kneaded into a long strip about 30cm long.

7. Spread a little vegetable oil on the top of the homemade mold, walk the slender dough around the mold, and place it on the baking tray with the mouth down. If the mold is longer than the bread, you can cut off the extra part.

8. The dough is fermented for the second time to double its size. Spread the whole egg liquid on the dough and sprinkle an appropriate amount of oatmeal.

9. Preheat the oven at 175℃ for about 10 minutes. Put the bread in the middle of the oven and bake for about 15 minutes until the surface is colored.

10. To make the filling, I soften the cream cheese with water, add sugar, and stir smoothly.

11. Put it in a piping bag.

12. Take out the mold in the middle of the bread, it is easier to take out if it is oiled first.

13. Squeeze the filling into the middle part of the bread, ready to eat.

Tips:
Homemade molds need to be smeared with vegetable oil to prevent sticking, otherwise it will be a bit difficult to take them out.
Squeeze the bread when it has cooled slightly, otherwise the cream cheese will melt and flow out.