Name: Heavy Flavor-blue Cheese Chili Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 130g Wheat flour; 100g natural yeast; By taste Blue cheese; 5g Rye flour; 55g milk; 4g Dry yeast; 1 piece egg; 12g butter; Some Egg liquid; Some Chopped nuts; 5g salt; 5g Chili powder

Heavy Flavor-blue Cheese Chili Bread

by Sleeping sheep

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The material can make 4 doughs of about 100 g/piece.

Moldy cheese has a particularly beautiful name, "blue cheese" ╮(╯_╰)╭

It's probably the same as the domestic mold, the taste problem. People who like it especially like it, and those who don't like it don't even want to look at it.

I belong in between. "Blue" is not too much cheese, I really like it, the taste is not particularly strong. But today I use this "blue" one more, so I can't eat it with bread. T likes it. You can also spread a thick layer with this spreading bread, and it will taste delicious.

Use blue cheese to make bread. After heating and melting, even if the blue cheese is more "blue", it will become very delicious when baked. The rich milky aroma, melted blue cheese penetrates into the bread, the taste of the bread becomes softer, and the mouth is full of fragrant. Knead a little more chili powder to make Korean kimchi, which is quite suitable.

Courageous cooks, give it a try, try it and say whether it tastes good or not O(∩_∩)O~"

Heavy Flavor-blue Cheese Chili Bread

1. The dry yeast melts in warm milk.

2. Add flour, salt, and chili powder and stir roughly.

3. Add natural yeast, stir roughly, add 1 egg. Stir at low speed evenly, then turn to high speed and stir for 3 minutes.

4. Add the softened butter cubes and mix well at low speed, then turn to high speed and mix for 3 minutes until the dough is completely expanded.

5. Cover with plastic wrap and leave to ferment for about 1 hour in a warm place.

6. The dough after 1 hour has a certain volume increase.

7. Add about 35 g of flour and knead it into a soft Sanguang dough. The amount of flour here is variable, so it's enough to become Sanko dough. For example, the size of the egg is different, the amount of water in the butter is different, and the amount of flour that needs to be added will also be different. The dough I made, the final 409 g.

8. Divide the dough into four portions, each about 100 g. Spheronization. Wake up for 20 minutes.

9. Blue cheese. Belong to the kind with more "blue", the taste will be heavier.

10. Press the rounded dough into a circle, and spread blue cheese on it. Spread more if you like it.

11. What kind of shape is formed according to your preference. The key is to pinch the seal tightly. Today I made 4 rectangular ones.

12. The shaped bread is placed on a baking sheet lined with baking paper, and fermented in a warm place for 1 hour until the volume increases significantly.

13. Brush with egg wash.

14. Sprinkle with chopped nuts, put in a preheated oven, 180 degrees, about 16 minutes.

Tips:
During the baking process, blue cheese will melt when it encounters high temperatures, so no matter how tightly it is pinched, it will seep out from the bottom. It does not matter, as long as it is pinched tightly and does not leak out.

Natural yeast culture see