Chocolate cheesecake bread

Name: Chocolate cheesecake bread
Yield: 4 servings
Cuisine: Baking
Ingredients: 300 g High-gluten flour; 30 g Cocoa powder; 5 g Dry yeast; 5 g Salt; 50 g Granulated sugar; 190 g Water; 15 g Milk powder; 40 g Butter; 250 g Cream cheese; 50 g Powdered sugar; 2 slice Cheddar Cheese; to taste Chopped almonds

Easy and satisfying, Chocolate cheesecake bread uses high-gluten flour, cocoa powder and dry yeast and is baked until light, fluffy and golden. Great for beginners and experienced home cooks alike.

0 minNewMedium Baking Bake Sweet & Fragrant

Instructions

1
Prepare all the ingredients and soften the butter. Chop the cheddar cheese.
2
Put all the dough ingredients except for the butter into the bread machine to knead the dough.
3
After kneading into a dough, add butter and continue kneading.
4
Knead until a thin film forms; it doesn't need to be too thin.
5
After rounding, carry out the basic fermentation.
6
Just mix the filling ingredients evenly.
7
Divide into 10 portions and freeze for a moment.
8
Let the dough rise until it doubles in size.
9
Divide into 10 portions and cover with plastic wrap to rest for 15 minutes.
10
Wrap each dough around the frozen filling, tighten the seal, and roll it into a ball.
11
Place in the Chef 9055 golden pan, keeping a distance.
12
Start the fermentation function on the PERY 5400 oven for the second fermentation. Ferment until it doubles in size, which takes about 45 minutes.
13
Brush the surface of the dough with whole egg wash and sprinkle crushed almonds on top.
14
Bake in the middle layer of the oven at 180°C for 15 minutes, then remove from the mold and let it cool.