Ingredients of cream cheese bread: 200g of high-gluten flour, 50g of cream cheese, dry yeast 1 spoon, 85g of warm water, 30g of sugar, milk powder 1 tablespoon, 0.5 tsp of salt, 25g of butter and 30g of egg liquid.

The method of cream cheese bread

1, the cream cheese is softened by insulating water, and the dry yeast is dissolved in warm water.

2. Mix the other materials except butter and yeast water slightly, then add yeast water and knead it into dough, then add butter, slowly knead it into the dough and knead it until.

Dough to completion stage

(that is, you can pull out the film and knead the dough by hand, and try to knead the dough until it is smooth.)

3. Put the kneaded dough in a warm and humid place for the first fermentation until it is 5-3 times as big as before.

One-time fermentation completed (from: bean fruit net)

4. Take out the dough fermented for the first time, divide it into small parts, round it, arrange it on a baking tray, and then use your hands.

Palm flattening, using a plastic scraper or knife back to press patterns on the flattened dough horizontally and vertically, and heating.

Carry out the second fermentation in the warm and humid place until it is about 2 times as large as before)

5. After the secondary fermentation is completed, a layer of whole egg liquid is brushed on the surface of the dough.

6, oven preheating 185 degrees, the middle layer of the oven, 18 minutes -20 minutes or so.