Lava Cheese Bread
1.
Prepare the ingredients for the dough, the bread flour I use is the high-gluten wheat flour in the Arowana baking powder, the finished product is soft and delicious;
2.
Prepare the stuffing ingredients;
3.
Pour the water and egg liquid into the bread bucket of the bread machine, and put the salt and sugar diagonally;
4.
Pour in bread flour;
5.
Pour in the cheese powder, then dig a hole in the middle of the bread powder, add dry yeast powder;
6.
Select the kneading program of the bread machine to start kneading, add butter after the kneading program ends, and continue to select the kneading program;
7.
After the dough is very smooth, select the fermentation program to start fermentation;
8.
When the dough is fermented, you can prepare the filling, cut the luncheon meat into small strips and fry them in the pan until the surface is golden;
9.
After it has cooled completely, mix with the shredded mozzarella cheese and mix well;
10.
The dough is fermented to twice its size, just poke a hole in the middle without shrinking;
11.
Select the kneading program to knead the dough for 5 minutes to exhaust, then divide it into eight equal parts, knead round one by one, cover with plastic wrap and let it rest for 15 minutes;
12.
Take a dough and roll it into a circle;
13.
After turning it over, pack an appropriate amount of stuffing and tighten the mouth like a bun;
14.
Wrap everything and place it face down on a baking tray lined with greased paper;
15.
Put it in the oven for secondary fermentation;
16.
Take it out when it is twice as large as it is fermented, and sift a little bread flour (outside the recipe);
17.
Use a bread shaping knife to make a cross on the top to expose some of the filling;
18.
Put it in the middle layer of the preheated oven at 180 degrees for 20 minutes;
19.
Finished product
20.
The fragrance is rich, soft and delicious, and the filling is brushed.
Tips:
1. The temperature of each oven is different, and the baking time is increased or decreased according to your actual situation;
2. Scissors do not have a bread plastic knife;
3. If there is no cheese powder, please use milk powder instead;
4. The luncheon meat can be replaced with bacon. It must be completely cooled before mixing with mozzarella cheese, otherwise the cheese will melt when heated and it is not easy to stir;
5. When baking, when the dough is colored to your liking, remember to cover the surface with tin foil to avoid over-coloring;
6. Fermentation time is generally about 1 hour, if the weather is cold, about 1.5-2 hours;
7. This bread must be eaten while it is hot to keep it delicious.
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