Honey Bean Cheese Ruan
1.
Mix the ingredients of the Polish species together, so that the yeast is not visible.
2.
Ferment at room temperature for 2-3 hours, and ferment until you see fermentation holes on the surface. .
3.
Put the liquid ingredients and the Polish seeds in the bread bucket, spread the flour on the top, put salt and sugar on the opposite corners, dig a small hole in the middle of the flour, put the yeast, and start the bread machine kneading program for 10 minutes.
4.
Knead until the gluten expands, add softened butter, select the kneading program for 10 minutes to knead the dough to the complete stage, pull out the glove film.
5.
Put the kneaded dough in the oven for the first fermentation, cover the dough with a layer of plastic wrap, and put a bowl of warm water in the oven at 30 degrees for 1 hour. (Summer fermentation at room temperature is fine)
6.
Now let’s make the cheese filling. Add cheese, milk, and powdered sugar to the microwave and beat for 2 minutes.
7.
Stir until smooth, pour in honey beans, mix well, put in piping bag, put in refrigerator.
8.
Ferment the dough to 2.5 times its size, and just poke it with your hands without rebounding or sinking.
9.
Take out the dough, knead and vent the dough into 4 balls, cover with plastic wrap and relax for 15 minutes.
10.
Squeeze in the honey bean cheese filling.
11.
Wrap up and close, and place in a baking tray. Put it in the oven for the second fermentation at 35 degrees for 40 minutes.
12.
Sprinkle flour on the fermented dough.
13.
Use the blade to cut out the lines you like.
14.
Put it in the preheated oven, 170 degrees for 25 minutes.
15.
After being out of the oven, it is cooled and sealed for storage.
16.
The sweetness is just right, crisp on the outside and soft on the inside.
