Square Cream Cheese Bread
1.
Except butter, all dough materials are put into the bread machine, the flour digs holes to bury the yeast, and the bread machine kneading program is started.
2.
After a kneading procedure, add the softened butter, and continue kneading the dough to the complete stage.
3.
At the complete stage, the glove membrane can be pulled out. Leave the kneaded dough in the bread machine and leave it at room temperature.
4.
When the dough is twice as large, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking. Fermentation is complete.
5.
After the fermented dough is loosened and ventilated, it is divided into 8 parts equally, and the plastic wrap with a round lid is relaxed for 15 minutes.
6.
When the dough is loose, heat the cream cheese and sugar over a low heat to melt the cheese and make it smooth.
7.
Stir it with a spatula to form a cream cheese filling.
8.
Take a small loose dough, roll it into an oval shape, and put an appropriate amount of cream cheese filling underneath.
9.
Then roll up from bottom to top, pinch both sides tightly after rolling.
10.
Put the 8 doughs into the mold one by one, put a bowl of hot water in the oven, and put it in the oven for the second fermentation.
11.
Brush the surface of the fermented bread with egg wash.
12.
Put the baking tray into the middle of the preheated oven and bake at 170 degrees for about 18 minutes.
13.
Isn't it beautiful?
Tips:
1. Cream cheese, also known as cream cheese, must be taken out of the refrigerator in advance to soften it;
2. I just run out of butter, so this time it is butter + corn oil together;
3. If the coloring is too early in the middle, it should be covered with tin foil to prevent it from baking.
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