Chive cheese bread(xiang cong nai lao mian bao )

Chive cheese bread

Introduction:

"Since you use oil to make scallion cake, it tastes delicious. If the bread is too plain, it will not be delicious. It must be fragrant to make it with the basic dough of Danish bread. Just for what you think, let's practice. Just use onion is too monotonous, add some cheese, give it a name called "chive cheese bread". You can remember, but who made the bread with chives? Please raise your hand and give me more advice! It's very nice to have a big spoon in this box! "

Production steps:

Step 1: mix flour, sugar, salt, yeast and baking powder.

Step 2: add eggs and milk to cool the noodles.

Step 3: Chop 50 grams of butter and knead into the flour.

Step 4: knead the dough until it is even.

Step 5: wrap the dough with plastic wrap.

Step 6: put it into the refrigerator to relax and ferment for 1 hour.

Step 7: put the wrapped oil into the fresh-keeping bag, arrange and press it into a rectangular piece with a rolling pin, and then roll it flat with a rolling pin.

Step 8: refrigerate for half an hour.

Step 9: take the dough out of the refrigerator.

Step 10: roll long square slices with rolling pin, and then place the butter slices diagonally in the middle of the slices.

Step 11: fold the dough in front of and behind, wrap it in oil, hold the corners firmly by hand, turn it over and press it with rolling pin to make the dough evenly extended, then roll it flat to fold it left and right.

Step 12: according to this method, repeatedly fold and press "flat" for three times, which is called French triple method.

Step 13: after three folds, put the dough in the refrigerator to relax for half an hour. This process is repeated three times.

Step 14: in other words, fold three times and refrigerate for half an hour, then fold three times and refrigerate for half an hour. Finally, take out the dough and roll it into 3 mm thick dough.

Step 15: cut the chives into pieces with a knife and set aside.

Step 16: then spread a layer of cheese on the dough.

Step 17: sprinkle a layer of chives evenly on the cheese coated dough.

Step 18: then use a knife to cut the dough into 3 cm wide and 15 cm long pieces.

Step 19: fold each patch lengthwise to form a long strip.

Step 20

Step 21: roll up the folded dough one by one.

Step 22: dish well and put in the paper cup.

Step 23: put the blank into the preheated oven, control the oven temperature at 30-40 degrees, do the final fermentation, about 40 minutes later, bake.

Step 24: furnace temperature up and down 190 degrees, baking 15 minutes, color can be out of the oven.

Materials required:

High gluten flour: 250g

Medium gluten flour: 100g

Fine granulated sugar: 40g

Salt: 5g

Fresh milk: 50g

Eggs: 50g each

Butter: 50g

Dry yeast: 5g

Baking powder: 1g

Ice water: 100g

Chives: 80g

Duomei fresh cream cheese: 200g

Note: 1, to master the dough and wrapped in oil soft and hard consistent, otherwise not to triple will be oil, that will lose the sense of hierarchy. 2. Cheese can choose to smear, cheese is best, to soft, otherwise it is difficult to smear. It's also delicious to use mozzarella cheese. It tastes like pizza. It's also very attractive! 3. The purpose of cold storage and slow fermentation is to achieve a better sense of layering and keep the dough consistent with the hardness of the oil. The final fermentation is the key. This kind of bread does not need to be fermented to more than twice as much as other kinds of bread. Finally, the fermentation should be controlled to double or half the original dough, and it will also expand when baking. 4. In the oven to do the final fermentation, to maintain a certain temperature and humidity, the simplest way is to put a plate of hot water under the baking tray, so that it will not dry, expansion will be faster. It is better to keep the temperature at 30-40 ℃.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiang Cong Nai Lao Mian Bao