Name: Tomato Cheese Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour; 10g Caster sugar; 1/8 teaspoon salt; 5g ketchup; 15g protein; 1/4 teaspoon Dry yeast; 42g water; 5g butter; 25g Cheddar cheese; 3 slices Cheddar cheese slices; 1/2 tsp Parsley powder; a little black pepper powder

Tomato Cheese Bread

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

We often see coriander on different occasions: Western food, bread. . . It seems to use more dry powder. However, I have never figured out what kind of thing it is. The scientific name of Chinese coriander is coriander, and celery is related to it, and it is also a spice crop. There was just a little bit of parsley powder in his hand, which was also a foreign thing, so I simply used it as a relative of parsley. Although the seasoning of a little body type uses very few ingredients, once it is replaced, it will definitely bring a different taste. You can't eat the tomato cheese bread with parsley, and it doesn't matter if you have a parsley flavor. . . .
There is no cheddar cheese with high melting point, so I just use regular cheddar cheese instead. However, the bread has a cut, will it overflow from the cut? No matter so much, just use it like this. later. . . The cheese dripped on a plate, connected to each other, really overflowing? The most interesting thing is that the tomato, as the cheese melted, slipped out of the top, and quickly re-supported the horse. . . It's really full of conditions. . . . "

Tomato Cheese Bread

1. Dough material

2. Pour the dough materials except cheese and butter into the bread bucket

3. Start the kneading program and stir for 13 minutes

4. Add the butter and stir again for 30 minutes using the kneading procedure

5. Chengneng pulls out the transparent film

6. Put it in a bowl for basic fermentation

7. Prepare decoration materials

8. The dough grows to 2 times

9. Divide into 3 equal parts, round and relax for 5 minutes

10. Diced cheese

11. Relax again for 5 minutes

12. Press flat, roll into a round cake with a diameter of about 8 cm, and leave to ferment for about 15 minutes

13. Cut 4 cuts about 1 cm long in the circumference and continue to ferment for 5 minutes

14. Brush egg liquid on the surface

15. Put cheese slices

16. Add tomato slices and sprinkle with parsley and black pepper

17. Put it in the oven, middle level, upper heat 200 degrees, lower heat 150 degrees, bake for about 15 minutes

18. Baked

19. Separate the connected pieces of cheese and let cool

Tips:
Cut the edges of the dough so that the bread will not swell into a ball when it is baked.
The baking time and firepower need to be adjusted according to the actual situation of the oven.