Corn Cheese Bread
1.
Prepare the ingredients to be used, salad dressing is sweet and sweet, and cheese slices are the kind eaten with bread.
2.
Put water, salt, sugar, flour, milk powder, and yeast in the mixing tank.
3.
Turn on the cook machine, knead the dough at low speed, then stir at medium speed for 5 minutes, add butter that has softened at room temperature, and continue to beat the dough.
4.
Stir at low speed until the butter is absorbed by the dough, then stir at medium speed for about 6 minutes, cut a small piece of dough, and pull the dough to pull out a thicker film. The golden arowana bread with wheat flour can easily come out of the film.
5.
Collect the dough smoothly, put it in a fresh-keeping box, close the lid, and let it out at room temperature, at 23 degrees Celsius.
6.
When the dough is fermenting, put the corn kernels and green beans in hot water and cook for a few minutes, remove and let cool, then add an appropriate amount of salad dressing, mix well and set aside.
7.
In the fall, the temperature is low, and the dough is fermented in place for one and a half hours.
8.
The fermented dough is inverted on the chopping board, sprinkled a little flour on the chopping board to prevent sticking, the dough is vented and divided into 8 equal parts, rounded, covered with plastic wrap and proofed for about 20 minutes.
9.
After the proofing, the dough is flattened with your hands. After turning it over, put in half a slice of cheese that has been torn apart, and then put in an appropriate amount of filling.
10.
Knead the dough tightly and place it in a baking tray for secondary fermentation at room temperature.
11.
Sift a little flour on the fermented dough, cut a cross cut with scissors, cut it horizontally, and cut it vertically.
12.
The oven uses the function of simultaneous heating of the upper and lower tubes, and the temperature of the upper and lower tubes is 180 degrees. After preheating, put it in the baking tray to the middle of the oven and bake for 20 minutes.
13.
There is cheese in the bread filling, and the taste after baking is very fragrant, and it is delicious when eaten while it is hot.
Tips:
1. Regarding the baking temperature and time of the oven, please be sure to set it according to the temper of your own oven. If the oven temperature is high, you can wait for the bread to be colored and then cover with tin foil.
2. The water content of this bread is only 60%, so it is easy to operate without touching your hands. The water absorption is slightly different depending on the flour used, so pay attention to the increase or decrease in the water when making the dough. The flour I used is said to be the officially designated baking powder for the 2018 China International Family Baking Masters Competition.
