Thor Bread, It's Really Delicious!
1.
Prepare the required ingredients in advance
2.
Mix all the ingredients of the old noodle dough, knead until it becomes a dough, refrigerate and ferment for 24 hours before using
3.
Remove the butter, put all the ingredients of the main dough and the old dough in the mixing tank of the cook machine, and turn on the second gear to mix the dough. It will be an expansion stage for about 15 minutes.
4.
Add the softened butter and continue to stir for about 5 minutes at the 2nd gear until it is complete
5.
The dough at this time can be pulled out a flexible and tough film
6.
Put the kneaded dough into the baking tray, and ferment at room temperature to increase to 2-2.5 times its size
7.
Insert with your fingers to form a hole that does not rebound or collapse
8.
Divide the dough into 4 equal parts and let it rest for 10 minutes at room temperature
9.
Start making Mexican peel, softened butter + powdered sugar until fluffy
10.
Add the egg mixture and continue to beat evenly
11.
Add the sieved low powder and cocoa powder and beat evenly
12.
At this time, the batter is in a bright and delicate state, and then put the batter into a piping bag for later use
13.
After kneading the dough again to exhaust air, spray a small amount of water on the surface, and then dip in crushed Oreo cookies
14.
Then put the dough on the baking tray for final fermentation
15.
When the dough has grown to 1.5 times its size, squeeze a circle of Mexican sauce on the top (step 12)
16.
Preheat the oven up and down to 180 degrees and bake for 35 minutes
17.
Cheese stuffing, after the cream cheese is softened, add all the remaining ingredients and beat evenly
18.
Put the prepared cheese filling into the piping bag, squeeze it into the bread and enjoy
19.
The full cheese is super enjoyable
Tips:
1: In summer, it’s best to use ice water to mix the dough to prevent the dough from fermenting too fast. 2: Because the water absorption rate of different brands of flour is different, it is recommended that you do not add it all at once when adding liquid, it is best to reserve 10 grams Water, if you think the dough is dry, add in 3: The fermentation of the dough should be based on the state of the dough. The dough will rise to 2-2.5 times as big as the first shot. It will not shrink when you insert it with your fingers. If it does not rebound, the fermentation is complete. Approximately up to 1.5 times as large
