Raisin Cheese Soft European

Name: Raisin Cheese Soft European
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g White Shark Bread Flour; 35g White Shark Cake Mix; 15g Purple Sweet Potato Powder; 175g milk; 20g Sugar; 2.5g salt; 2.5g yeast; 15g butter; Some raisin; Some Cheese

by White Shark Food

4.7 (1)

Favorite

6

Difficulty

Easy

Time

5m

Serving

2

I really like this type of soft European. Raisins soaked in rum and brie cheese are made into a long and thin baguette, but the taste is still very soft (´-ω-`)

Raisin Cheese Soft European

1. Put the dough materials except butter in a bread machine or a cook machine and knead well, then add butter and knead well, I always use the bread machine "dumpling skin" program for 15 minutes + 15 minutes, and finally add drained raisins and stir for 2 minutes Can

2. Cover with plastic wrap and place in a warm place for the first fermentation

3. Take out the dough after the first round, divide into 3 equal parts, round, cover with plastic wrap and relax for 10 minutes

4. Take a piece of dough, roll it with a rolling pin, turn it over, wrap it in the granulated cheese, roll it up, close it tightly, and put it in the baguette mold