raw material
Ingredients
Bread high flour 300g yeast 3g sugar 30g milk 145ml eggs 1 a (55G) salt 2g butter 30g stuffing milk powder 20g cream cheese 120g sugar powder 30g milk 25g milk powder outside the bread.
Let your taste buds soar into the sky-the steps of cheese bread
1. Knead all bread materials except butter into smooth dough. My bread maker is from Bai Cui. Knead15min). Add softened butter, and continue to knead until the state of glove film (continue kneading for 20min). Put it in the bread maker and ferment until it is twice as big. Stick it in with your fingers, and it will not rebound quickly or sag.
2. Ferment to twice the size, stick it in with your fingers, and it will not rebound quickly or sag.
3. The dough is vented and kneaded by the bread machine for 7 minutes. Take it out, round it by hand, and put it into an 8-inch Qifeng mold (brush a thin layer of oil around the bottom and inside of Qifeng mold for demoulding after baking).
4. Put it in a steamer for secondary fermentation. Now the temperature here is relatively low. I prefer to add water to the steamer and heat it a little until it is twice as large.
5. Oven 180 degrees, put it on the lower floor and bake for 25-30 minutes, depending on the oven, the temperature of each oven is different.
6. Remove the mold after baking, and let it cool at room temperature so that we can make cheese stuffing.
7. Mix the cheese stuffing materials and beat them at low speed with an egg beater until they are even and free of particles. It's very simple!
8. Cut the bread in half and then cut it in half, that is, it is divided into four equal parts.
9. Take a piece of bread and cut two knives in the middle.
10. Sandwich the cheese stuffing in the middle and evenly spread the cheese stuffing on both sides. Wipe the four evenly.
1 1. Finally, both sides of the cheese are stained with milk powder.
12. That's it. How about it? Look at it and you will have an appetite!
13. I want to say that the taste is really excellent, so don't miss it for the brothers and sisters who control cheese!
14. Finished product