Cream cheese bread(nai you zhi shi mian bao )

Cream cheese bread

Introduction:

"I've made this kind of bread with cream cheese before, and my family always have a good memory. I just finished the durian cheese cake two days ago. I had to run out of a large box of cream cheese. So, we adjusted the formula proportion of this cream cheese bread again, and used up the remaining 250 grams of cream cheese. As expected, it tasted so delicious that even the mother who seldom ate sweet food was full of praise! "

Production steps:

Step 1: take out the cream cheese in advance and soften it at room temperature

Step 2: add sugar and crumbs

Step 3: stir well and set aside

Step 4: put all the bread ingredients except butter into the bread barrel, and start the dough mixing process

Step 5: when forming a slightly smooth dough, add room temperature softened butter and continue kneading

Step 6: knead to the expansion stage, that is, when a large film can be pulled out

Step 7: cover with wet towel and cover with outer cover for basic fermentation

Step 8: when the dough is twice as large, remove it

Step 9: use electronic scale, divide into two groups, knead round, relax for 10 minutes

Step 10: take one of the dough and roll it into a round cake about 15 cm in diameter

Step 11: put half of the cream cheese filling on the pastry

Step 12: close up and round up

Step 13: roll the round cake about 16 cm in diameter with the mouth closed down

Step 14: use the scraper to cut out the required equal parts with a little trace

Step 15: put the pancake into the baking tray and put a small cup on the center of the pancake

Step 16: cut along the notch with scissors

Step 17: two in a group, a right twist, a left twist, forming a petal

Step 18: other operations in turn, to form a beautiful pattern, a little plastic

Step 19: another dough is operated according to this method, and then covered with plastic film for final fermentation

Step 20: when the fermentation is 1.5 times, brush the whole egg liquid on the surface and sprinkle with appropriate amount of almond slices for decoration; at this time, the oven can start to preheat, 180 degrees, up and down the fire

Step 21: into the preheated oven, middle layer, heat 160 degrees, heat 190 degrees, about 25 minutes

Step 22: when it's time, get out of the oven and let it cool on the air rack. Eat by hand. One is 12 petals, and the other is 14 petals. Which one do you prefer

Materials required:

GAOJIN powder: 510g

Cream cheese: 250g (or cream cheese)

Butter: 40g

Fine granulated sugar: 40g

Salt: 1g

Yeast: 4 g

Water: 180g

Bread crumbs: 15g

Almond slice: moderate amount

Egg liquid: right amount

Note: 1. Cream cheese is also called cream cheese, according to your own preference; 2. Cream cheese can be softened at room temperature in advance, and the stuffing can be mixed and stirred by the time of bread fermentation; 3. Petals can be divided according to your own preference; 4. Small cup in the middle is to prevent cutting off the flower center; 5. As the noodles and cheese are wet, a group of flowers is recommended Make the next group of petals after the petals are ready, otherwise, the cut edge is easy to stick; 6. The amount of water, baking time and temperature should be adjusted according to your own flour and oven

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai You Zhi Shi Mian Bao