Green Tea White Chocolate Cheese Bag

Name: Green Tea White Chocolate Cheese Bag
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 140g High-gluten flour; 10g milk powder; 10g Sugar; 1g salt; 15g milk; 80g water; 2g Dry yeast; 30g White chocolate; 1/2 tsp Green tea powder; 80g Cream cheese; 15g Dark Chocolate Chips

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Dark chocolate is fragrant and silky, making people want to stop, but kneading into the dough to turn into chocolate dough is easy to make a certain association. Fortunately, there are not many dark chocolates, and Lenovo has not yet been deeply rooted, and quickly switched to white chocolate.
I have never loved white chocolate, but I didn't expect that it can be kneaded into the dough to change the dough into a different flavor. As usual for lazy people, do not melt the chocolate, but like butter, add it after the dough is formed. And it blends into the dough ideally during the kneading process, without any particles.
The green tea powder seems to be less, and the color of the dough is much lighter than expected. The last bit of dark chocolate is wrapped in a light green tea dough with cream cheese.
Mu Fenmo, decorated with a light grayish green ball, almost full of moulds, so it must grow into a cute mushroom head? The expanded dough did not extend to the surrounding mushroom-like umbrella. The bulging dome hills were a little disappointed. Unexpectedly, after baking, it expanded slightly, and finally saw the outline of the mushroom head, happy.
Demoulding, the mushroom head is considered to be there, but it is not as small and cute as expected, so rough. . . . "

Green Tea White Chocolate Cheese Bag

1. Dough: 140g high-gluten flour, 10g milk powder, 10g sugar, 1g salt, 15g milk, 80g water, 2g dry yeast, 30g white chocolate, 1/2 tsp green tea powder

Green Tea White Chocolate Cheese Bag recipe

2. Pour the dough materials except white chocolate into the bread machine,

3. Stir to form a uniform dough, add the white chocolate, and continue to stir.

4. Until the dough can pull out the film.

5. Round and ferment in a bowl.

6. The dough has grown to double.

7. Filling: 80 grams of cream cheese, 10 grams of milk, 20 grams of sugar, 15 grams of dark chocolate

8. Add the milk to the room temperature softened cheese in portions, scrape and mix until smooth and without particles.

9. Add sugar and mix well.

10. Pour in the chocolate chips.

11. Mix well and refrigerate for later use.

12. Exhaust the dough, divide it into thirds, round it, and relax for 15 minutes.

13. Roll into a round cake, put in the fillings, and wrap.

14. Pinch the mouth tightly, put it in a greased muffin mold, cover with plastic wrap, and ferment for about 40 minutes.

15. The dough grows up and the surface is brushed with egg wash.

16. Put it in the oven, the middle and lower level, the upper and lower fire 180 degrees, bake for about 20 minutes,

17. The surface is golden and baked.

18. Demould immediately, let cool and eat.

19. Demould immediately, let cool and eat.

Tips:
The chocolate in the filling can be increased or decreased as you like, or you can replace the dried fruit.
You can put the dough directly in the baking tray without a mold.
The baking time and firepower need to be adjusted according to the actual situation.