White Sauce Cheese Bread
by Yellow tomato
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Combine high-gluten flour, sugar, salt, skimmed milk powder and butter.
2. Pour in the soaked baking powder, stir well, then pour in water
3. Move it to the chopping board and use the plastic board for about 15 minutes (you may stick your hands if you don't use the plastic board).
4. And the surface is smooth. Ferment for about 30 minutes. (I usually leave it naturally in summer, and use a bread machine to knead and leave it in winter)
5. Put butter in a pan, melt and add low-gluten flour.
6. After smelling the scent of flour, reduce heat and add milk in small portions to melt the flour slowly.
7. Salt and pepper to taste.
8. Cut the onion into strips, cut the sausage into small pieces, and cut the shrimp into small pieces after removing the back line.
9. Put the butter into the pan, add the onion and fry until transparent.
10. Sausage and shrimp stir fry in the pan.
11. Pour the white sauce and mix thoroughly. Finally, adjust the flavor with salt and pepper.
12. The crust that has been fermented at one time. Try to insert it with your fingers, and leave the cavity without rebounding.
13. The fermented flour is divided equally into 8 portions. Cover with a damp cloth and leave for 15 minutes.
14. Take some of each portion and roll it into strips, and roll the rest into a circle.
15. Coat the inner circumference of the mold with a thin layer of butter to facilitate demolding.
16. Stick on the inside of the mold.
17. Fill it with the prepared stuffing.
18. Spread cheese on the surface of the filling and sprinkle with chopped celery. The strips of dough are placed on top. Brush the surface with egg wash, preheat the oven to 180 degrees, and bake for 15 minutes.
19. Toasted bread.
Tips:1. Pre-warming the milk helps prevent the white sauce from agglomerating.
