Cheese Nori Bread

Name: Cheese Nori Bread
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 1/4 teaspoon salt; 8g Caster sugar; 1/2 tsp Yeast (dry); 12g egg; 50g Fresh milk; 8g butter; 1/2 tsp Nori powder; 2 tablets Cheddar cheese

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Later, it was discovered that Ms. Meng also specially reminded that the cheese must be torn in half before spreading on the dough. Just spread the whole piece directly, and muttered, shouldn't the dough be rolled out a bit wider to match the width of the cheese? It's barely enough to wrap the cheese in the dough. Perhaps it was because the width of the cheese was taken into consideration that the dough was rolled out a bit thinner, and when the knife was finally scratched, the weakest part was accidentally cut through. A small bite, seemingly harmless, but gurgling while baking. With the help of heat, the cheese stretched the mouth a little bit bigger, and ran out of it arbitrarily, but could only watch it dry outside the oven, with nothing to do.
If it drips, it drips. If there is no such crater, the bread should actually look good. Who is it, you are too careless in reading?

Ingredients

100g High-gluten Flour
1/4 teaspoon Salt
8g Caster Sugar
1/2 tsp Yeast (dry)
12g Egg
50g Fresh Milk
8g Butter
1/2 tsp Nori Powder
2 tablets Cheddar Cheese

Cheese Nori Bread

1. Soup: 60g fresh milk, 15g high-gluten flour
Dough: 100g high-gluten flour, 8g fine sugar, 1/4 teaspoon salt, 12g whole egg, 1/2 teaspoon dry yeast, 50g fresh milk, 8g butter, 1/2 teaspoon seaweed powder Filling: Cheddar cheese 2 pieces

2. Pour the soup stock into the pot, stir evenly, heat on a low heat, and keep stirring until it becomes a dough. After allowing to cool, seal with plastic wrap, refrigerate for 60 minutes and set aside

3. Take half of the soup and pour it into a bread bucket with the dough ingredients except butter and seaweed powder. Use the kneading program to mix for 13 minutes to form a uniform dough. Add butter and seaweed powder, and mix the dough again for 30 minutes, stirring until the film can be pulled out

4. Put it in a bowl and ferment to double the size

5. Exhaust, round, and relax for 15 minutes. Roll it into an oval 20 cm long. Spread the cheese on the surface, fold both sides of the dough toward the middle, and knead

6. Turn it over, close it down, put it in a baking tray, leave it for 25 minutes, and cut 5 slits on the surface. Continue to ferment for 10 minutes

7. Brush the egg liquid on the surface, put it into the oven, heat up to 190 degrees, lower the heat to 170 degrees, bake for 15-20 minutes, the surface is golden, out of the oven, let cool

Tips:
Tear the cheddar cheese in half and spread it on the dough for a better wrap.
Fermentation and baking time and firepower need to be adjusted according to actual conditions.