Chinese Food
Oatmeal and cheese bread
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Suddenly I want to make a kind of bread with strong milk flavor, not too sweet and soft. Recently, I bought a kilo of cream cheese, but it's useless. I decided to put it together to increase the flavor of milk. Because I want the color of bread to be a little white. I didn't add yolk when I added eggs. Do what you say. Get busy. After a busy meal, the bread finally came into the oven. Now we need to wait patiently. As the dough expands in the oven, it's full of milk.
Cooking ingredients
Cooking Steps
Step1:All the ingredients except oatmeal are here. The medium dough needs to be mixed with high gluten flour, water and yeast in advance to make a dough without dry powder. It doesn't need to be very smooth. It needs to be fermented at room temperature for 2 hours. Refrigerate overnight or use for 18 hours.
Step2:Here's the oatmeal. Find a flat plate or baking tray and lay it flat. Oatmeal to be cooked, cooked, cooked.
Step3:Put all the ingredients except cream cheese and salt in the basin. If you knead it by hand, put in the salt. Put it after the cream cheese.
Step4:This is the bottom of the dough. There are many holes.
Step5:Tear up the middle dough and put it into the basin. This way, it can mix with the main dough quickly and evenly. Water I use ice water. It depends on the temperature. I use normal temperature in winter. It's hot recently. I've changed to ice water.
Step6:Mix all the materials into a ball. When you hit it, you can pull out the elastic film. There is a big serration at the hole. That is, the primary expansion stage.
Step7:Pour in salt. Mix slowly and evenly.
Step8:Put in the cream cheese which is broken into small pieces. Continue to make noodles. Hand rubs is also breaks. Rubs in the face with the butter equally.
Step9:It's a dough that has been kneaded to the full expansion stage. It's very sticky. But it's also delicate, isn't it.
Step10:Pull a film. It's very thin. I have seen my palmprint. It's also very elastic.
Step11:Turn out the dough and knead it round (it's really sticky). Put it in the basin sprayed with de filming oil (it's OK to put a little bit of cooking oil in the basin, mainly to prevent the dough from sticking in the basin. Pull out the gluten when taking it out). Cover the plastic film. Ferment the dough at room temperature to twice the size.
Step12:It's fermented. Because the dough is sticky, it doesn't matter how many holes it pokes back.
Step13:The dough is buckled upside down on the table. Fold and pat to exhaust. It was divided into three equal parts, each about 176-177g. Knead and cover with plastic wrap. Relax for 20 minutes.
Step14:Take a small dough. Exhaust and knead again. If it's too sticky, you can use some hand powder properly.
Step15:Use a rolling pin to roll the dough into a tongue.
Step16:Turn it upside down and lay it sideways. Make a rectangular patch.
Step17:Roll it up and down. The seal is crushed. Pay attention to the same thickness. Trim it. This is a bread dough embryo.
Step18:Spray water on the surface (smooth surface) of the bread embry
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Cooking tips:1. Do not put yolk to get a white bread. How much yolk will affect the color of the bread. 2. This bread dough will be very sticky. If you are afraid of being sticky, you can reduce the amount of water by about 10g. 3. There is no butter in the bread because there is some grease in the cream cheese. 4. The bread is not sweet. Not at all. Like to eat sweet can put 35g sugar to try. Anyway, it's not fixed. Look at the taste. I use hamburger or bacon and vegetables for breakfast, so there's no need to make it too sweet. 5. Pay attention to the time of sealing. 6. The oatmeal in the formula is 40g. The actual consumption is about 20g. There are skills in making delicious dishes.
