French Cheese Bread

Name: French Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 75g High-gluten flour; 0.5g salt; 0.3g Dry yeast; 75ml water; 1g maltose; 1/10 cup Vitamin C solution; All Liquid type; 1 Cheddar cheese slices

by Food·Color

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Let's talk about butter and cheese. Since I discovered the ambiguity of butter and cheese in this book, I can't help but become cautious when I see these two words again. French cheese bread, using "processed cheese", looks at the appearance of the plastic wrap, and the state that faintly flashes from the dough after baking, there is no previous feeling of suspected butter. I just don't know what kind of cheese this processed cheese is. I also have a slice of cheddar cheese in my hand, which I use here. Make cheese bread with only half of the dough. This piece of cheese should be enough.
Cutting the package is a technical job. Once again, the dough was dragged out of wrinkles by the blade. I really don't understand. What are the technical points of cutting out those beautiful knife marks? "

Ingredients

French Cheese Bread

1. Liquid type: 75g high-gluten flour, 0.5g salt, 0.3g dry yeast, 75ml water

2. Main dough: 175 g high-gluten flour, 4.5 g salt, 1.5 g dry yeast, 1 g maltose, 90 ml water, 1/10 cup vitamin C solution, all liquid types, 1 sliced cheddar cheese

3. Pour the liquid seed material into the bowl

4. Stir into a uniform dough, about 25 degrees, ferment for 4-6 hours

5. Dough rise

6. Pour the main dough water into the maltose and mix well

7. Add vitamin C solution and mix well

8. Pour all the flour on the main side into the bread bucket

9. Add mixed solution

10. Pour the liquid

11. Bread maker kneading program 13 minutes

12. Can pull out the membrane

13. Put in a large bowl, 28-30 degrees, ferment for 60 minutes

14. Dough grows up

15. Pour out

16. Flatten and roll up

17. Turn 90 degrees, roll up

18. Close the mouth down and relax for 15-20 minutes

19. Press flat, add diced cheese

20. Roll up

21. Turn 90 degrees and roll up again

22. Squeeze the mouth tightly

23. Close the mouth down, put it on the baking cloth, let it ferment for 60 minutes at 35 degrees

24. When the dough grows up, cut crossed slits on the surface

25. Move it into a baking tray preheated with the oven, spray water on the surface, put it in the oven, middle level, up and down heat 220 degrees, bake for about 20 minutes,

26. Golden surface, baked

Tips:
Yeast under 1 gram is not easy to weigh. You can weigh 1 gram first, 0.5 gram and half, and 0.3 gram and 1/3.
Vitamin C solution can be mixed with 1 g of vitamin C and 100 ml of water.
The baking time and firepower need to be adjusted according to the actual situation of the oven.