Cranberry cheese bread(man yue mei nai lao mian bao )

Cranberry cheese bread

Introduction:

"Sour and sweet cranberries mixed with cheese are very delicious for filling bread. This recipe comes from "teacher Meng's 100 courses of bread", which is slightly changed. "

Production steps:

Step 1: put all the main ingredients into the bread barrel

Step 2: start the dough mixing process, pause the machine when the dough is initially formed, and use your hand to check whether the dough is soft and hard

Step 3: at the end of a mixing procedure, add softened butter and start the mixing procedure again

Step 4: take a small piece of dough and slowly pull it apart. You can already pull out a large film

Step 5: round the dough again, put it into the bread barrel, cover it with a piece of baking paper, and flick some water drops on it

Step 6: cover with a wet towel, close the cover of the toaster, and start the fermentation process for 1 hour

Step 7: when the dough is fermented to 2-2.5 times the size, take the fermented dough out of the toaster and press to exhaust

Step 8: divide the air discharged dough into 2 parts, round, cover with plastic film and relax for 15 minutes

Step 9: make the filling: soften the cream cheese at room temperature, add powdered sugar and milk, and mix well

Step 10: add corn starch, almond powder and dried cranberry, stir into a smooth cheese paste and set aside

Step 11: roll the loose dough into a round shape, turn it over and put on half of the filling

Step 12: roll up the growing olive shape, put it in the baking tray face up, cover it with plastic wrap, and finally ferment

Step 13: ferment to twice the size, evenly brush the egg liquid on the surface of dough, use scissors to tilt 45 ° to cut 5 knife edges, continue to ferment for 5 minutes, put it into the preheated oven, heat 190 ℃, heat 160 ℃ and bake for about 20 minutes

Step 14: bake until the surface is golden, and press it with your hand to make it elastic

Materials required:

High gluten flour: 200g

Fine granulated sugar: 10g

Salt: 1 / 3 teaspoon

Egg white: 25g

Yeast: 1 teaspoon

Water: 105 G

Cream cheese: 40g

Powdered sugar: 15g

Milk: 11 / 4 tsp

Corn starch: 5g

Almond powder: 21 / 2 tsp

Dried Cranberry: 10g

Salt free butter: 10g

Note: 1. For this kind of general soft bread, dough mixing does not need to reach the complete stage, as long as a little transparent film can be pulled out. 2. Because the moisture absorption of flour is different, so in the first dough mixing procedure, when the dough is initially formed, pause the machine and pinch the dough by hand. If the dough is soft (a little softer than steamed bread), only a little dough will be touched on the hand 3. After the dough is rounded, due to the internal air being squeezed out, it loses its original ductility and softness, so it will be easier to let the gluten "relax" after standing for more than ten minutes, and then rolling and shaping. 4. The bottom of the shaped dough should be pinched tightly, so as to avoid bursting during fermentation or baking again

Production difficulty: Advanced

Baking technology

Production time: several hours

Taste: sweet

Chinese PinYin : Man Yue Mei Nai Lao Mian Bao