Cheese Rolls
1.
First make the bread dough. You can manually knead the noodles according to the manual kneading and fermentation step diagram of the previous blog post, or you can use the chef's machine to knead the noodles.
2.
Add dried cranberries and continue to knead for about 1 minute to make the dried cranberries evenly knead into the dough; knead the dough with hands and then put it in a basin, cover with plastic wrap, and carry out basic fermentation at room temperature
3.
Knead the dough ingredients except butter and dried cranberries into a dough until the dough is full of elasticity. Add the softened butter and continue to knead the dough; knead it to the expansion stage where the film can be pulled out.
4.
When the dough is proofed, you can cut the cheese into small cubes; you can use cheddar cheese, mozzarella cheese or even cream cheese, etc., choose according to personal preference, but don't choose cheese with too soft texture
5.
Spread the diced cheese on one side of the dough; roll the dough from the side where the diced cheese is spread; roll into long strips
6.
After the dough is proofed, roll it out into a long strip with a rolling pin
7.
Knead the rolled long strip of dough with your hands to make it thinner and longer (when kneading, if the dough shrinks and is not easy to knead, you can put it aside for a while before continuing to knead)
8.
Open one end of the dough; put the other end in the open end; pinch tightly so that the dough is connected end to end into a circle
9.
Shape all the dough in turn, place it in a baking tray, and carry out the final fermentation (recommended temperature 35°C, humidity above 85%). After the fermentation reaches twice its size, sift a layer of high-gluten flour on the surface for decoration; put it in preheated Bake the oven at 180℃ for about 15 minutes until the surface is golden
Tips:
1. Sweet and sour dried cranberries enrich the taste of the bread. If not, you can use other dried fruits instead of dried cranberries, or you can omit it;
2. Different types of cheese will bring completely different flavors to the bread. So the taste of this cheese bread is completely up to you. In addition, some cheeses retain their shape during baking, such as cheddar cheese and cream cheese. Some cheeses will melt when they are baked, such as mozzarella cheese, so the state in the bread after baking is different;
3. When shaping, the rolled dough should be rubbed longer and thinner, so that it can maintain its circular shape after fermentation. If the dough shrinks and is not easy to knead, you can let it rest for a while and knead again.
