Soft European bread with cheese and fruit recipe

Soft European bread with cheese and fruit

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Try to use cheese and fresh fruit as stuffing for the first time. The taste is good. Pay attention not to put too much cheese and fruit in the stuffing. Otherwise, it will burst when baking. The stuffing will also be very wet. Pay attention to the dosage. Add more raisins to absorb the water in the fruit. Soft European bread. I like its pattern best. -

Cooking ingredients

high gluten flour:250g

stuffing raisin:moderate amount

fresh fruit (blueberry, kiwi and pitaya for me):moderate amount

little triangle cheese:140g

Cooking Steps

Step1:Put all dough ingredients into the bread bucket (except butter) and knead for 15 minute

Step2:Add 25 grams of softened butter and continue mixing for 15 minutes. It's ok if the film doesn't come out, but it must be kneaded to the expansion stage. (forgot to write butter in the recipe

Step3:Ferment to twice the siz

Step4:Take out the exhaus

Step5:Divided into four equal part

Step6:Take a dough and roll it ou

Step7:140g small triangle cheese with eggbeater until smoot

Step8:Put a layer of cheese on the bottom and a layer of fruit on the top. Pay attention to the filling. If there is more, it will burst. Put more raisins to absorb the water of the fruit.

Step9:Tighten the mout

Step10:Put it in the baking tray. Second fermentation. I use the oven to ferment for about 40 minutes. I'm not sure how long it will take to ferment at room temperature. 2.5 times as large as the situatio

Step11:Sprinkle a layer of dry flour. Use a sharp blade to cut the pattern of the leaves. Preheat the oven at 170 ℃ and heat the middle layer up and down for about 35 minutes (set according to the temperature difference of the oven)