Sugar-free Oil Cheese Soft European Bread

Name: Sugar-free Oil Cheese Soft European Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High fan; 100g Shimizu; 1g yeast; 15g Pure bran; 115g water; 4g salt; 90g Cheddar Aged Cheese

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Soft European bread is gradually accepted by everyone with less oil and sugar or no oil and sugar.
Its long-term fermentation can stimulate the unique wheat aroma of flour,
It's chewy, and the more you chew, the more fragrant it gets,
As a staple bread, it can be paired with vegetables, fish, and meat.
In order to avoid absorbing too much sugar and oil, and to prevent the swimming ring from getting thicker,
I like to make European-style bread more and more,
You still have to continue practicing techniques and cutting packages."

Ingredients

100g High Fan
100g Shimizu
1g Yeast
15g Pure Bran
115g Water
4g Salt
90g Cheddar Aged Cheese

Sugar-free Oil Cheese Soft European Bread

1. Make the starter first, stir all the ingredients of material A, put it in the refrigerator and ferment for more than 12 hours, take out the starter before use; the picture shows the fermented starter;

Sugar-free Oil Cheese Soft European Bread recipe

2. Put all the ingredients in material B except cheese and the starter of material A into the bucket of the bread machine; start the kneading program of the bread machine, a program for 15 minutes, knead into a dough;

3. Take out the dough, round it into a basin, and start fermentation for one hour at room temperature; when it is doubled in size, put it in the refrigerator to ferment, which will take more than 12 hours;

4. Take out the refrigerated dough and warm it up. The dough after warming up will look like the picture;

5. Take out the dough and press it slightly, and fold it in half at the top and bottom 1/3; then fold it in half at the left and right 1/3; turn the dough folded in half and leave it in a fresh-keeping bag for about 50 minutes at room temperature;

6. Make three folds every 40 minutes, repeat 3 times until the dough is 2 times the size; divide the dough into 4 parts, round slightly, cover with plastic wrap and proof for about 15 minutes;

7. Take a proofed dough, flatten it slightly with your hands, and put the diced cheese in the middle;

8. Wrap the cheese, make all the dough in turn, put it in a baking pan covered with tarp; ferment for 2-3 hours at room temperature, cover with plastic wrap or ferment in the oven, pay attention to moisturizing;

9. Sift flour on the surface of the fermented dough and make a knife;

10. Put it in the Bakeroon steaming oven that has been preheated in place, the preheating temperature is 200 degrees, and the method is steaming mode;

11. After baking for 5 minutes, adjust the temperature to 210 degrees and switch to the pure baking mode for 15 minutes;

12. When the time comes, take out the bread and put it on the grill to cool;

Tips:
1. This type of bread has a long fermentation time, and the amount of yeast is very low, only 1 gram;
2. When there is no steaming oven, when the dough is put into the oven, you need to spray water on the inner wall of the oven to create a steam effect