Cheese Lava Bread
1.
All the bread ingredients except butter are put into the bread machine (in the order of liquid first, flour kind), dig a hole in the middle of the flour, pour the yeast powder into it, and start the kneading process.
2.
Knead for about 10 minutes, add butter after the dough is formed, and continue to knead to the fully extended stage. The kneading time is about 45-50 minutes.
3.
Start the fermentation function, and the dough will be doubled in size. Dip your fingers with flour and poke holes without collapsing or rebounding.
4.
Take out the dough and let it ventilate, divide it into 8 equal parts, and let it go round and relax for 15 minutes. (Cover with plastic wrap)
5.
While the dough is relaxing, dice the sausage.
6.
Mix the diced sausage and mozzarella cheese evenly.
7.
When the dough is relaxed, take a portion of the dough and roll it into a round crust.
8.
Wrap in chopped sausage and cheese.
9.
Close your mouth like a bun, and then squeeze it tightly.
10.
Put them into the baking tray one by one with the mouth down.
11.
Put it in the oven for the second fermentation, and it will be doubled. Put a bowl of hot water on the bottom to keep the humidity.
12.
Sift the second-made dough with a thin layer of flour, and use scissors to cut a cross in the bread crust.
13.
Pull the cut corners with your hands to make the opening wider.
14.
Shape them one by one, or sprinkle a little black sesame on the filling.
15.
Put it in the middle of the preheated oven, 180 degrees for about 20-25 minutes.
16.
It looks like a small volcano erupted.
17.
A bite is very satisfying.
18.
The magma of cheese with sesame seeds flowed out.
Tips:
You can use bacon to replace sausages, or you can replace 60 grams of high-gluten flour with 60 grams of whole-wheat flour, so that it has the taste of wheat bread.
The temperature and time are for reference only, please adjust according to the respective oven conditions, and pay attention to the coloring of the bread.
