Jam and cheese bread

Mix the ingredients for the sponge dough and knead into a smooth dough, wrap it with plastic wrap, and refrigerate overnight.

Ingredients for the main dough: bread flour, whole wheat flour, sugar, flaxseed oil, eggs, hawthorn jam, salt.

Cut the sponge dough into small pieces and put them into the stand mixer. Add sugar, eggs, whole wheat flour, bread flour, and water at the same time, then start the kneading program. If you don’t have a stand mixer, you will have to knead the dough by hand.

When the flour forms a dough, add salt, and increase the mixing speed of the stand mixer, kneading the dough to develop a coarser texture.

Add flaxseed oil, first mix the oil with the dough evenly at low speed, then knead the dough at high speed until a relatively firm gluten film forms.

Take out the dough and knead it into a round shape, place it in a bowl, and let it rest at room temperature for 1 hour.

The proofed dough has increased in volume.

Degas the dough, divide it into 9 equal portions, shape them into balls, and let rest for 20 minutes.

Take out a small piece of dough, roll it into a circle, pat down the air bubbles around the edge of the dough with your hand, and fill it with an appropriate amount of hawthorn jam.

Tighten the seal like wrapping a bun, then press it flat with your palm. Repeat the same process with the remaining dough.

Place the bread dough into an 11-inch square non-stick baking pan, put it into the oven, and add a bowl of hot water to help it rise.

When the bread dough has risen to 1.5 times its original size, preheat the oven to 160°C with both top and bottom heat. Brush the surface of the bread with egg wash and sprinkle with white sesame seeds. Use one end of a rolling pin dipped in egg wash to press down in the center of the bread dough, and sprinkle cheese into the hole. Bake in the oven for 25 minutes until the surface is golden, then remove from the oven.

The delicious jam and cheese flower bun is ready, looks good and tastes good.