Honey Chocolate Cheese Meal Pack

Name: Honey Chocolate Cheese Meal Pack
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 85g High-gluten flour; 13g honey; 5g milk powder; 0.7g salt; 48g water; 1g Dry yeast; 7g butter; 50g Cream cheese; 7g milk; 13g Sugar; 10g Chocolate chips; Some Crispy; Some Egg liquid; Some almond slices

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Fine-tune the direction of the cheese series.
Suddenly it was discovered that the chocolate inventory could be solved with the help of solving the cheese schedule, and the cheese series immediately embarked on the road of cooperation with chocolate.
The simplest combination is this meal bag filled with chocolate cheese. Adding chocolate to the cheese filling does not matter whether it is resistant to baking chocolate beans, it is nothing more than a difference in taste.
I made a mistake in estimating the size, and put the mold in three small dough pieces. The larger one can bake cute mushroom heads. The four dough pieces were too small to be turned up, so they had to grow into a domed hill.
Two of them had run out of stuffing, and the edges of the dough were stained with stuffing during kneading, and it took quite a bit of effort to be considered as close. This result is expected. The other two performed well, which is enough. . . . "

Honey Chocolate Cheese Meal Pack

1. Dough: 85g high-gluten flour, 13g honey, 5g milk powder, 0.7g salt, 48g water, 1g dry yeast, 7g butter

2. Pour the dough material except butter into the bread machine,

3. Stir into a uniform dough, add butter.

4. Continue to stir until the film can be pulled out.

5. Put it in a bowl for basic fermentation.

6. Filling: 50 grams of cream cheese, 7 grams of milk, 13 grams of sugar, 10 grams of chopped chocolate. Decoration: appropriate amount of loose crisps, appropriate amount of egg liquid, appropriate amount of almond slices

7. The cheese is softened at room temperature, add sugar, and stir until smooth and no particles.

8. Add the milk in portions and mix well.

9. Add chocolate chips,

10. Mix well and refrigerate for later use.

11. The dough has grown to double.

12. Divide into quarters, round, and relax for 15 minutes.

13. Roll out into a circle and wrap it with cheese filling.

14. Close the mouth down and put it into a muffin mold with oil and powder.

15. Finally fermented until the dough grows up. Brush the surface with egg wash, sprinkle crispy loose grains and almond slices.

16. Put it in the oven, the middle and lower level, the upper and lower fire 180 degrees, bake for about 15-20 minutes.

17. The surface is golden and baked.

18. Demould immediately, let cool and eat.

Tips:
When filling, pinch tightly to prevent leakage during baking.
It is easier to pack cheese stuffing after refrigeration.
Non-stick molds need to be oiled and dusted in advance to facilitate demolding.
The baking time and firepower need to be adjusted according to the actual situation.