Name: High-fiber Cheese-depp Baking Lab
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 50g High-gluten flour; 2g yeast; Some Main dough; 175g Flour; 40g brown sugar; 20g honey; 4g Fresh Yeast; 15g olive oil; Some Melon seeds; Some Pumpkin Seed Kernels

High-fiber Cheese-depp Baking Lab

by Depelec

4.8 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

The fluffy multigrain dough is wrapped in fragrant cream cheese and sweet and sour pineapple filling. It is delicious! !
This formula is adapted from the original Maishanqiu master Fu Lin Yuwei, adding old noodles as a secret to keeping it soft and moist. "

High-fiber Cheese-depp Baking Lab

1. Make old noodles one day in advance, refrigerate and ferment for more than 12h

2. Mix all the ingredients of the main dough evenly

3. Please add the old noodles and knead together until the surface is smooth

4. After kneading the dough, wrap it in plastic wrap and basically ferment for 40 minutes;

5. Cut the pineapple into small cubes, add half of the sugar, and stir-fry until nearly transparent

6. 6. Quickly stir the cheese and the remaining half of the sugar until it is delicate;

7. Take out the fermented dough, divide into 3 parts, knead and relax for 15 minutes

8. Roll out the dough into an oval, spread a layer of cheese evenly, and sprinkle with diced pineapple

9. From top to bottom, rolled up, with excuses facing down

10. Mix the dried fruits on the surface evenly

11. Spray a small amount of water on the surface of the dough, and dip a layer of dried fruit in the decorative dried fruit

12. Put it into the baking tray, and ferment for 35min at the end

13. Put it into the baking tray, and ferment for 35min at the end

Tips:
Tips:
The gluten does not need to be beaten to the completion stage, just eighty gluten is enough;
The ratio of decorative dried fruits is 1:1:1:1