Name: #柏翠大赛#high-fiber Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 62g High-gluten flour; 60g Rye flour; 2g cocoa powder; 10g brown sugar; 2g yeast; 1g salt; 55g water; 28g egg; 12g butter; 25g raisin; 50g Cream cheese; Some Melon seeds; Some Pumpkin seeds; Some White sesame; Some Mimi

#柏翠大赛#high-fiber Cheese Bread

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

High-fiber cheese, half of rye flour, is the type I like.
There is no pineapple in syrup, so simply use raisins instead. Actually, I really want to use mango puree. There is a big pot of frozen mango in the refrigerator. Thinking about the mango puree is too thin and easy to flow, is it not good to roll, will it affect the dough? It is probably like a pineapple in sugar water to heat up to dry up, and finally dispel this idea. No matter how easy it is, the raisins don’t need to be soaked in wine or anything, and they are rolled directly into the dough together with the cheese.
The dark dough rolled with nuts, looks really likable. The nuts who grew up, roasted, and were slightly separated in the expansion, still looked so intimate. . . . "

#柏翠大赛#high-fiber Cheese Bread

1. Dough: 62 grams of high-gluten flour, 60 grams of rye flour, 2 grams of cocoa powder, 10 grams of brown sugar, 2 grams of yeast, 1 gram of salt, 55 grams of water, 28 grams of eggs, 12 grams of butter

2. Filling: 25 grams of raisins, 50 grams of cream cheese Decoration: appropriate amount of melon seeds, appropriate amount of pumpkin seeds, appropriate amount of white sesame seeds, appropriate amount of imperial rice

3. Pour all the dough powder into a large bowl and mix.

4. The brown sugar is boiled with water.

5. Pour into the flour and add egg liquid.

6. Mix into a uniform dough and refrigerate for 30 minutes.

7. Put it in the bread machine and start the dough mixing program.

8. Stir it into a smooth dough, add butter, and start kneading again.

9. Stir until the film can be pulled out.

10. Put it in a large bowl for basic fermentation.

11. The dough has grown to double.

12. Take it out, vent, spheronize, and relax for 15 minutes.

13. Roll into a rectangle.

14. Spread softened cheese and sprinkle with raisins.

15. Roll up.

16. The film is sprayed with water to evenly coat the decorative material.

17. Close the mouth down and put it into the baking tray.

18. The final fermentation is about 30-40 minutes, and the dough doubles in size.

19. Put it in the oven, on the middle level, heat up and down at 200 degrees, and bake for about 15-20 minutes.

20. Well cooked out of the oven.

Tips:
The surface decoration can be adjusted as you like.
Raisins can be replaced with other dried fruits.
The color of the dough is dark and it is not easy to judge the color, so care should be taken to avoid drying out after baking for too long.