Chive Cheese Bread

Name: Chive Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Arowana bread with wheat flour; 10g milk powder; 135g water; 45g egg; 20g Sugar; 3g salt; 3.5g yeast; 30g butter; Some Chives; Some Cheese

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This bread looks complicated. In fact, it was made by the way when I was with the children at night. The breakfast with bread is so easy, it can be served in ten minutes. The bread with fried egg and milk is a classic match in itself, and it has enough energy. Today this bread is salty, and cheese is added, which is more suitable for my children's appetite. This child belongs to the master who can't walk when he sees Cheese.
Today’s bread recipe itself can be used to make toast. I followed the kneading method and dough used to make toast. The finished product is exceptionally good, soft and silky, and delicious. It’s definitely better than the ones bought outside. Friends often ask me why the bread I made is not soft, and it tastes good when it is left unattended, but it is very hard after leaving it overnight. When this happens, most of the time there is a problem with the dough, either the wrong flour is used or the degree of mixing is wrong, which will be discussed in the following steps.
Since last year, I have been using wheat flour for Arowana bread. It is a high-gluten flour made of 100% imported wheat through fine processing. The protein content is 23%. The protein quality is good and stable. It is easy to make the film when making bread and noodles. , (About the film, the steps will also be mentioned) The baked finished product is soft and silky, and it tastes rich in wheat flavor and texture, and it is easier for baking novices to succeed. I took a lot of pictures today, and I will try to talk about the details as much as possible, and I will be successful if I follow along. Reliable recipe Reliable steps Reliable flour, I wish you a success. "

Chive Cheese Bread

1. Prepare various materials.

2. First add water, eggs, milk powder, salt, and sugar to the bucket of the chef's machine.

3. Then pour in 300 grams of wheat flour for arowana bread.

4. Finally, add yeast to avoid direct contact with salt and sugar. Adding liquid and then powder is also the correct sequence for the bread maker to avoid flying powder during mixing.

5. Start the cook machine, mix the dough into a dough at low speed, and then turn to medium high speed for about 10 minutes. The 6th gear I use is the highest speed, and I use 4th gear. If the dough is too dry, you can tell by kneading or looking. If the dough is too wet, the dough will stick to the bottom when the machine is mixing.

6. The working conditions of each machine are different. You can't just look at the time, but also look at the state of the dough. The surface of the dough is smooth. When you open it, you can see the film but it is not smooth. You can add butter at this time.

7. After adding the butter, stir the butter into the dough at low speed, then knead the dough at medium-high speed for 10 minutes, and finally mix the dough to a state where it can be easily stretched. The mixing procedure is completed. When the dough can be opened well to see the film, the dough feels very soft and smooth.

8. Cover the dough with a damp cloth and leave it in a warm place to ferment. The time required depends on the ambient temperature. It takes about one hour when the room temperature is about 25 degrees.

9. This is the dough that has been developed. Poke it with your finger. It won't shrink or collapse. Visually, the dough has grown a lot.

10. Divide the dough into five, round and relax for ten minutes.

11. At this time, prepare the filling, chop the shallots, add a little salt and olive oil, do not put too much salt and oil. Stir in shredded cheese again. The cheese here uses mozzarella.

12. Roll out the dough and shape it into a rectangle.

13. Spread the scallion and cheese filling, leaving a little blank on the closing side.

14. Roll up along the long side and close your mouth.

15. Put a knife on the breadboard as shown in the figure, keeping one end connected.

16. Then roll into a heart-shaped bread as shown in the picture, just to roll up the cheese and chive filling.

17. Spread greased paper on the baking tray, put the bread dough, and leave it to ferment in a warm place. It takes about 30 minutes.

18. Brush the surface of the bread with egg yolk liquid, and preheat the oven at 180 degrees.

19. In the middle of the oven, 180 degrees for about 18 minutes, to see the color of the bread out of the oven. After being out of the oven, leave the plate on the bread rack and let it cool naturally.

20. After not hot, put it in a fresh-keeping bag and seal it for storage.

Tips:
Tips:
The steps seem to be many, but in fact they are not complicated. In order to clarify the details of each step, many pictures were taken.