Count Cheese Soft European Bread

Name: Count Cheese Soft European Bread
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g High-gluten flour; 50 g low-gluten flour; 25 g Granulated sugar; 3.5 g Salt; 3 g Dry yeast; 210 g Milk; 20 g Butter; 5 g Black tea flakes; 120 g Cream cheese; 10 g Powdered sugar; to taste High-gluten flour

Count Cheese Soft European Bread — high-gluten flour, low-gluten flour and granulated sugar, baked until golden and fragrant.

0 minNewMedium Baking Bake Buttery

Instructions

1
Prepare all the ingredients, and let the butter and cheese soften at room temperature.
2
Put all the dough ingredients except for the butter and black tea into the bread machine to knead the dough.
3
After kneading into a dough, add butter and continue kneading.
4
Knead out a relatively thinner membrane.
5
After adding the crushed black tea and mixing evenly, roll into balls and ferment at room temperature until doubled in size.
6
Just mix the ingredients for the cheese filling together until well combined.
7
Divide the well-fermented dough into 5 portions, shape them into rounds, and let them rest for 15 minutes.
8
Take a piece of dough and roll it into an oval shape, then flip it over.
9
Spread the cheese filling on the surface, leaving the edges bare.
10
Roll up from top to bottom, tighten the sealed end, and press one end thin with a rolling pin.
11
Wrap it, hold the other end, like making a bagel.
12
Place it in the Xuechu 9055 golden tray and carry out the second fermentation in a 30-degree environment.
13
After fermenting until doubled in size, sprinkle an appropriate amount of high-gluten flour on the surface and make slashes. Bake in the middle layer of the oven at 190 degrees for 18 minutes.
14
Remove from the mold and let it cool once it's fresh out of the oven.