1. Emmental cheese.
2. Get to know this cheese.
3. The cheese is shredded.
4. Add salt and granulated sugar to the high-gluten flour.
5. Heat the water to 37 degrees and add the baking powder to incubate.
6. After stirring, add the eggs.
7. Start the chef's machine to knead the dough, add two-thirds of Emmental cheese after two minutes.
8. Knead the dough for 20 minutes.
9. Add butter and let the cook machine rest for 6 minutes.
10. Continue to knead the dough for 20 minutes.
11. Until the film.
12. Round into the barrel, cover and ferment for 60 minutes, the current temperature is about 30 degrees.
13. After the fermentation is complete, poke with your finger to not rebound.
14. Take out the exhaust.
15. Divide into four doses, cover with plastic wrap and let stand for 20 minutes.
16. Arrange and round into the gold plate.
17. Ferment for 60 minutes twice in the oven fermentation gear, and put hot water at the bottom.
18. Take it out and brush the egg liquid.
19. Spread the remaining shredded cheese.
20. Preheat the oven to 180 degrees and bake for 25 minutes.
21. Colored satisfaction stamped tin foil.
22. The perfect cheese bread is complete.
23. Cut open to see that the internal organization is intact and the cheese has a strong aroma.
Tips:Only when the cheese melts can it be fused with the dough, so this cheese must be shredded to ensure fusion.
