Toast with cheese. It's soft. The milk smell is stronger. It's delicious.
Step1:Prepare and weigh the raw materials in advance.
Step2:Then put all the materials except butter and salt into the barrel of the toaster. First, knead them to the expansion stage.
Step3:Add butter and salt.
Step4:Until it reaches the full stage.
Step5:Take out the roll wrap on the back cover. Put it in the refrigerator and refrigerate for basic fermentation. About 12 to 24 hours.
Step6:Make soft cheese stuffing. Heat cream cheese with sugar and water over low heat. Stir while heating. Add a little cream to soften it. Then cool it for use.
Step7:The foundation of the dough is fermented to about twice the size. The fermentation is completed if the fingers stick to the powder and poke holes without shrinking or collapsing.
Step8:Then exhaust. Divide into 3 parts equally. Roll. Close up and cover with plastic wrap. Relax for about 10 minutes.
Step9:Then use the rolling pin to roll out the long oval shape.
Step10:Roll it up and down for about 1.5-2 circles, then cover with plastic wrap and relax for 15 minutes.
Step11:Roll it out again into a tongue.
Step12:Then spread the cheese stuffing.
Step13:It still rolls up from top to bottom. About 2.5-3 circles. A little thinner on the bottom. Tighten up. Finish in turn. Close down and drain into the toast mold.
Step14:The final fermentation was carried out in a warm and humid place of about 38 degrees. Press the dough with your fingers. Slowly rebound. Fermentation is finished. Then put it into the middle and lower layer of the oven which has been preheated in advance. Bake it at 180 ℃ for about 35 minutes. If the color is satisfactory, cover the tin paper in time to prevent the color from being too deep.
Step15:Finished product drawin
Cooking tips:1. Due to the different water absorption of flour used by each person, 510g of liquid can be reserved before kneading, and then added according to the actual situation. 2. Dough fermentation: the basic fermentation temperature is 28 ℃, the humidity is 75%, the secondary fermentation temperature is about 38 ℃, and the humidity is 85%. I usually ferment at room temperature for about 60-80 minutes. Second, put it in the oven to ferment. Put a bowl of warm water on the bottom of the oven. Put the baking tray on the top. Take it out for 30 minutes and then change the bowl of water. There are skills in making delicious dishes.