Cheese Roll Heart Small Toast

Name: Cheese Roll Heart Small Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 88g High-gluten flour; 8g butter; 12g Sugar; 1g Dry yeast; 22g milk; 30g water; 1g salt; 38g Cream cheese; 12g egg

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Unexpectedly.
I pour the cheese filling on the rolled dough and realize that the filling is too runny and flows freely on the dough instead of being spread on the dough dry and dry as in the picture. Thinking back carefully, I didn't make a mistake in the material and weight. The only possibility is that the eggs in the recipe must be small, less than 50 grams. So 12 grams calculated based on 1/4 egg makes the cheese filling overflow all over.
Such a thin filling is really not easy to roll, but you still have to bite the bullet. The cheese filling was squeezed out by the rolled dough and spilled. Barely rolled, cut into sections, and placed in a mold, the swaying appearance is really frustrating. What can be done? That's it. I don't know what it will become after it expands.
Unexpectedly, the skewed dough expanded and supported each other and filled the mold. It looked good, although it was not what was expected. Baking and coloring, this look is actually pretty decent. . . . "

Ingredients

88g High-gluten Flour
8g Butter
12g Sugar
1g Dry Yeast
22g Milk
30g Water
1g Salt
38g Cream Cheese
12g Egg

Cheese Roll Heart Small Toast

1. Filling: 38 grams of cream cheese, 10 grams of sugar, 12 grams of eggs

2. After the cream cheese has softened at room temperature, use a rubber spatula to stir until smooth.

3. Add egg liquid in portions and mix well.

4. Pour in sugar, mix well and set aside.

5. Dough: 88g high-gluten flour, 8g butter, 12g sugar, 1g dry yeast, 22g milk, 30g water, 1g salt

6. Pour the dough material except butter into the bread machine,

7. Stir into a uniform dough, add butter.

8. Continue to stir until the film can be pulled out.

9. Round and put in a bowl for basic fermentation.

10. The dough grows to double its size.

11. Exhaust, round, and relax for 15 minutes.

12. Roll out into a rectangle and spread the filling on the dough, leaving the edges to make it easier to close.

13. Roll up.

14. Cut into three pieces.

15. The incision is upward, and it is placed in a greased and powdered mold. Proceed to the final fermentation.

16. The dough grows to 8 minutes full, and the surface is brushed with egg wash.

17. Put it in the oven, the middle and lower level, the upper and lower fire 180 degrees, bake for about 30 minutes.

18. The surface is golden and baked.

19. Demould immediately and let cool.

Tips:
The filling is thinner, it is easy to flow when rolled, and the edges are more white to prevent the filling from showing.
The baking time and firepower need to be adjusted according to the actual situation.