Pattern cheese bread(hua xing nai lao mian bao )

Pattern cheese bread

Introduction:

"I like the soft skin, so as soon as the skin is colored, it is covered with tin foil. I like the whole bread to be stiff. I can choose the time to cover the tin foil or not to cover the whole process according to the color of the bread. The recipe comes from "teacher Meng's 100 course buns", and the plastic method has been adjusted. "

Production steps:

Step 1: mix all the dough materials except butter and knead until the dough surface is smooth and the gluten expands. Add softened butter, knead to expansion stage, take out, put in the basin for the first fermentation. Dip the middle finger with a bit of high flour and poke a hole in the middle of the dough. It will not rebound or sink. If it can keep the original state, it means that the fermentation is completed.

Step 2: after the completion of basic fermentation, divide into 6 equal amount of dough, roll round, cover with plastic film, and relax at room temperature for 15 minutes.

Step 3: wait for the slack space to start making cheese filling: mix the cream cheese softened at room temperature with sugar and lemon juice until smooth.

Step 4: roll the relaxed dough into a circle. Turn over and spread the stuffing.

Step 5: wrap tightly and round the stuffing.

Step 6: relax again for 5 minutes and flatten the dough.

Step 7: Cut 8 edges with scissors. Place the dough on a baking tray, cover it with a damp cloth or plastic wrap, and ferment it twice the size for the second time.

Step 8: after the second fermentation, brush the whole egg on the surface and sprinkle a few pieces of almond slices for decoration.

Step 9: put into preheated oven, middle layer, 180 ℃, 20 minutes.

Materials required:

GAOJIN powder: 220g

Cream cheese: 150g

Sugar: 20g

Lemon juice: 1 / 4 tsp

Salt: 1 / 4 tsp

Yeast: 3 G

Water: 130g

Butter: 15g

Note: when cutting the edge of scissors, first cut the top, bottom, left and right edges symmetrically, and then cut the other four edges, which will be more neat and beautiful.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Hua Xing Nai Lao Mian Bao