Cheese Rolls
by Lonely yihan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put all the dough materials except butter into the bread bucket, and knead the dough for a procedure.
2. Add butter and continue the kneading process.
3. Collect the rounds, put them in a bucket, and cover with plastic wrap for the first fermentation.
4. Fermented to 2 times the size, the fingers stick to the flour to poke holes without shrinking.
5. Take out the exhaust, divide into 12 portions, roll round, and cover with plastic wrap to relax for 15 minutes.
6. Take a dough and roll it into a rectangular shape.
7. Spread the cheese filling, leave the four sides empty (the cheese filling method: soften the cheese, add powdered sugar and beat evenly with a manual whisk).
8. Roll up from top to bottom.
9. Squeeze the tension to close.
10. Put all the bread embryos in the oven (28*28) in turn, and carry out the second fermentation. I am fermenting at room temperature in the current weather.
11. Send to twice the size, brush with egg wash, and bake on the middle of the oven at 180 degrees for about 25 minutes. When you are satisfied with the coloring, don’t forget to cover it with tin foil.
12. Finished picture.
13. Finished picture.
