Name: Cheese Loaf Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g High-gluten flour; 20g Egg liquid; 55g milk; 15g Sugar; 2g yeast; 1g salt; 15g Corn oil; 90g Cream cheese; 1 piece yolk; 25g butter; 7g corn starch; Some Blueberry jam; Some almond slices

Cheese Loaf Cake

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

The shape of the cake and the heart of the bread are all at once attracted by it. There is no square baking tray, and round cake molds should work. Half the amount, six inches should be enough.
The dough is very simple, and the cheese paste is also very simple. When I squeezed the jam, I started to feel frustrated. Homemade blueberry sauce, pulp type. The cut of the piping bag is too small, and the flesh can't come out. The thin one in the imagination had to become thick and thick. However, the flesh can come out, but it is not uniform. When the flesh is squeezed, it will come out suddenly with a little force. The whole process is like a car, refueling, braking, refueling, braking. . . . Waiting carefully, it doesn't look too bad at all.
Entering the oven, I imagined the end result. The result was staggering-the dough is like an expanding universe, with a high dome that keeps the lines of jam away from each other. In the end it looks like scattered stars, unconnected to each other. Would it be better to fork holes in the dough beforehand? Or is this a necessary result of a round mold?
I really want to cut it open, but it's still cold. . . . "

Cheese Loaf Cake

1. Dough: 125g high-gluten flour, 20g egg liquid, 55g milk, 15g sugar, 2g yeast, 1g salt, 15g corn oil

2. Pour all the dough ingredients into the bread machine together,

3. Stir until the film can be pulled out.

4. Put it in a bowl for the first fermentation.

5. The dough grows up,

6. Exhaust, spheronize, and relax for 20 minutes.

7. Roll out into a pie,

8. Put it into a 6-inch round mold, cover with plastic wrap, and finally ferment.

9. Filling: 90 grams of cream cheese, 1 egg yolk, 25 grams of butter, 22 grams of sugar, 7 grams of corn starch Decoration: appropriate amount of blueberry jam, appropriate amount of almond flakes

10. Add sugar to the softened cream cheese at room temperature and stir until smooth.

11. Add starch and mix well.

12. Pour in the egg yolk. Stir smoothly.

13. Butter insulation water melts,

14. Pour into the cheese paste,

15. Stir well. spare

16. The dough grows to double its size.

17. Pour the cheese paste and smooth it

18. Put the jam into the piping bag and squeeze the stripes on the surface,

19. Sprinkle with sliced almonds,

20. Put it in the oven, the middle and lower level, the upper and lower fire 170 degrees, bake for about 30-40 minutes.

21. The surface is light golden and baked.

22. Demould immediately and let cool.

Tips:
Blueberry jam can be replaced with other jams, preferably a dark color.
The baking time and firepower need to be adjusted according to the actual situation.