Nori Cheese Bread

Name: Nori Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 8g Caster sugar; 1/4 teaspoon salt; 12g Whole egg; 1/2 tsp Dry yeast; 50g Fresh milk; 8g butter; 1/2 tsp Nori powder; 2 tablets Cheddar cheese slices

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Later, it was discovered that Ms. Meng also specially reminded that the cheese must be torn in half before spreading on the dough. Just spread the whole piece directly, and muttered, shouldn't the dough be rolled out a bit wider to match the width of the cheese? It's barely enough to wrap the cheese in the dough. Perhaps it was because the width of the cheese was taken into consideration that the dough was rolled out a bit thinner, and when the knife was finally scratched, the weakest part was accidentally cut through. A small bite, seemingly harmless, but gurgling while baking. With the help of heat, the cheese stretched the mouth a little bit bigger, and ran out of it arbitrarily, but could only watch it dry outside the oven, with nothing to do.
If it drips, it drips. If there is no such crater, the bread should actually look good. Who is it, you are too careless in reading? "

Ingredients

100g High-gluten Flour
8g Caster Sugar
1/4 teaspoon Salt
12g Whole Egg
1/2 tsp Dry Yeast
50g Fresh Milk
8g Butter
1/2 tsp Nori Powder
2 tablets Cheddar Cheese Slices

Nori Cheese Bread

1. Soup stock

2. Pour milk and high-gluten flour into the pot

3. Stir well

4. Heat on a small fire, stir continuously to form a dough, turn off the heat, and let cool

5. Seal the cling film, put it in the refrigerator for 60 minutes, and set aside

6. Dough material

7. Pour half of the soup and the dough ingredients except butter, cheese and seaweed powder into the bread bucket

8. Stir for 13 minutes with the dough program

9. Add butter and seaweed powder, and mix for 30 minutes with the dough mixing program

10. Can pull out transparent film

11. Put it in a large bowl and ferment the base to 2 times the size

12. Exhaust round, relax for 15 minutes

13. Roll out an oval about 20 cm in length

14. Put cheese slices

15. Fold both sides to the center, pinch the interface tightly

16. Turn it over, put it in the baking tray and ferment for about 25 minutes

17. Cut 5 slits on the surface and continue to ferment for 10 minutes

18. Brush egg liquid on the surface

19. Put it in the oven, middle level, upper heat 190 degrees, lower heat 170 degrees, bake for about 15-20 minutes

20. Golden surface, baked

Tips:
Tear the cheddar cheese in half and spread it on the dough for a better wrap.
Fermentation and baking time and firepower need to be adjusted according to actual conditions.