Cranberry Cheese Soft Omelet

Preparation

Bread: 580g of gluten flour, 100g of egg, 320g of milk, 6g of salt, 90g of sugar, 8g of yeast, 45g of powdered milk, 50g of butter

Cheese Filling: Cream Cheese 500g, 65g of sugar, 45g of powdered milk, 60g of dried cranberry

Cream Cheese Filling: Cream Cheese 500g, 65g of sugar, 45g of powdered milk, 60g of dried cranberry

Cooking Method

1. p>Practice

1. Put all ingredients except butter into chef's machine and knead for 6 minutes on 6 speed. Add butter and continue kneading for 6 minutes on 6 speeds until the dough is smooth

2. Ferment the dough at 28℃ until it doubles in size

Cheese filling:

1. Beat the cream cheese with sugar until smooth,

2. Add milk powder and dried cranberries and mix well

3. Take out the dough and exhaust it, divide it into 12 equal portions and knead it roundly, and let it relax for 15 minutes.

4. Take 1 portion of dough, roll out the round sheet, put in the cheese sauce, wrap it up and pinch it to form a triangle shape, turn it over and put it into the oven, second fermentation for 40 minutes

5. After fermentation, sift the surface of the dough with flour, cut out the pattern and put it in, and bake it at 150℃ for 20 minutes