Honey Bean Cheese Ruan

Honey Bean Cheese Ruan

by Tong Gago

4.7 (1)
Favorite
2

Difficulty

Easy

Time

2h

Serving

2

Poolish species (Polish species), this leaven originated in Poland, "Poolish" means "Polish" in French. Initially, it was only used for making pastries, but with the popularity of Poolish starter in Europe, more and more people began to use it to make bread. Poolish starter is made from equal amounts of flour, water, and a small amount of yeast. The bread made from Polish leaven is very soft after two or three days.
Sweet honey beans, smooth cheese and Polish starter, the taste is amazing!

Ingredients

Honey Bean Cheese Ruan

1. Mix the ingredients of the Polish species together, so that the yeast is not visible.

Honey Bean Cheese Ruan recipe

2. Ferment at room temperature for 2-3 hours, and ferment until you see fermentation holes on the surface. .

Honey Bean Cheese Ruan recipe

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.

Honey Bean Cheese Ruan recipe

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.

Honey Bean Cheese Ruan recipe

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)

Honey Bean Cheese Ruan recipe

6. Now let’s make the cheese filling. Add cheese, milk, and powdered sugar to the microwave and beat for 2 minutes.

Honey Bean Cheese Ruan recipe

7. Stir until smooth, pour in honey beans, mix well, put in piping bag, put in refrigerator.

Honey Bean Cheese Ruan recipe

8. Ferment the dough to 2.5 times its size, and just poke it with your hands without rebounding or sinking.

Honey Bean Cheese Ruan recipe

9. Take out the dough, knead and vent the dough into 4 balls, cover with plastic wrap and relax for 15 minutes.

Honey Bean Cheese Ruan recipe

10. Squeeze in the honey bean cheese filling.

Honey Bean Cheese Ruan recipe

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.

Honey Bean Cheese Ruan recipe

12. Sprinkle flour on the fermented dough.

Honey Bean Cheese Ruan recipe

13. Use the blade to cut out the lines you like.

Honey Bean Cheese Ruan recipe

14. Put it in the preheated oven, 170 degrees for 25 minutes.

Honey Bean Cheese Ruan recipe

15. After being out of the oven, it is cooled and sealed for storage.

Honey Bean Cheese Ruan recipe

16. The sweetness is just right, crisp on the outside and soft on the inside.

Honey Bean Cheese Ruan recipe

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