High-fiber Cheese Soft European

Name: High-fiber Cheese Soft European
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 50g High powder (leavened starter); 60ml Water (leaven head); 1/4 tsp Yeast (Starter); 135g Cream cheese (filling); 120g Pineapple filling; 15g Sugar (filling); Some Sesame seeds (surface decoration); 200g High flour (main dough); 25g Rye flour (main dough); 70g Whole wheat flour (main dough); 35g Brown sugar (main dough); 5g Cocoa powder (main dough); 15g Honey (main dough); 3g Salt (main dough); 2.5g Yeast (main dough); 167ml Water-main dough; 12g Butter (main dough)

by Machine burning love gong meow

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

4

This high-fiber cheese soft European imitating the original wheat hills looks basically the same on the outside! A lot of rye flour and whole wheat flour are used in the bread, but because of the high water content, it is super soft, and it feels especially suitable for people who lose weight. The filling is cream cheese and fresh pineapple, which feels quite peculiar. I'm not very used to the taste of cream cheese, so I add less. In the cut side picture, I basically don't see the appearance of cheese. Those who are not accustomed to the taste of cheese can add some powdered sugar and stir evenly, this is how I do it!
I think this bread is actually not suitable for novices, because the water content is really too high! Too big! too big! It’s a bit laborious to operate, and it feels more patient, so people who use this recipe must not add more water, you can add more flour.

High-fiber Cheese Soft European

1. The three materials of the starter are simply mixed and evenly mixed. Cover the fresh-keeping film and ferment at room temperature for 1 hour, then put it in the refrigerator and ferment overnight.

2. Prepare all the ingredients for the main dough

3. Put all the starter into the bread machine, then put 9 kinds of ingredients except butter in the main dough and knead the bread machine for 30 minutes

4. After kneading, put in butter at room temperature and continue to knead for 20 minutes

5. Put the kneaded dough in a basin and let it rise in a warm place for about 1 hour

6. Fermented to double size

7. Use the fermentation time to process the filling. Cut the pineapple into small pieces, put it in sugar and fry it in a non-stick pan. All the water must be drained.

8. The fried pineapple is translucent. In addition, I put the cream cheese in warm water for 30 minutes, then added 10g of powdered sugar and stirred for later. It tasted better.

9. Use an electronic scale to divide the fermented dough into two equal parts, and cover with plastic wrap to relax for 25 minutes (4 parts in the picture, because I doubled the recipe, so I divided it into 4 parts)

10. Roll out the loosened dough into a rectangular piece

11. Spread cream cheese, then put the fried pineapple

12. After rolling up from top to bottom, close the mouth tightly

13. Spray water on the dough, so it is covered with melon seeds and sesame seeds. I used a mixture of watermelon seeds, sunflower seeds, black sesame seeds and white sesame seeds.

14. Put it in an unplugged oven, put a bowl of hot water, and let it ferment for an hour to double its size

15. Preheat the oven at 190°C and bake for 22 minutes after being released

Tips:
This high-fiber cheese soft European imitating the original wheat hills looks basically the same on the outside! A lot of rye flour and whole wheat flour are used in the bread, but because of the high water content, it is super soft, and it feels especially suitable for people who lose weight. The filling is cream cheese and fresh pineapple, which feels quite peculiar. I'm not very used to the taste of cream cheese, so I add less. In the cut side picture, I basically don't see the appearance of cheese. Those who are not accustomed to the taste of cheese can add some powdered sugar and stir evenly, this is how I do it!
I think this bread is actually not suitable for novices, because the water content is really too high! Too big! too big! It’s a bit laborious to operate, and it feels more patient, so people who use this recipe must not add more water, you can add more flour.

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