food

Bread body: 250g of high-gluten flour, 0g of cocoa powder10g, and 30g of sugar.

2g salt, 3g yeast powder and 2 eggs.

120g milk and 25g butter.

Cheese stuffing: cream cheese 120g, sugar 15g.

Oreo broken 25g

Mexican sauce: butter 13g, powdered sugar 10g, low-gluten flour 13g.

Whole egg liquid 13g

working methods

1. Put all bread materials except butter into the chef's machine and knead them into thick films. Add softened butter and knead them into thin films.

2. Cover with plastic wrap and ferment the dough to twice its size.

3. Divide the fermented dough into 8 parts and knead for 15 minutes.

4. Ventilate the loosened dough, roll it out and squeeze it into the cheese stuffing, wrap it, spray some water on the surface and stick Oreo crumbs on it.

5. Ferment in the oven at 35 degrees for about 50 minutes until it is twice as big. Take it out and squeeze it with Mexican sauce.

6. Put it in the oven of S 1, and choose the European set meal mode. 175 degree baking 18 minutes (20 minutes is enough for open-hearth baking 170 degree baking).

Cheese filling method: Soften cream cheese at room temperature+sugar powder and stir well, then pour Oreo crumbs and stir well.

Mexican sauce practice: butter softens at room temperature+sugar powder is stirred evenly, egg liquid is added and stirred evenly, and low-gluten flour is sieved and stirred evenly.