Recipe: Babka black sesame cheese stuffed bread

Home Cooking Recipe: Babka black sesame cheese stuffed bread

Notes:

“Babka is a grandmother in Polish. The legend is that the bread of the Eastern European people’s festivals is a symbol of family reunion. Would you say this bread is also in your store? But you know ta is called Babka? If it is still called red bean bread, forked bread, forked bread... try to change the name, because the original name of ta is called Babuka!"

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix high-powder, milk powder, 30g white sugar, water, and eggs to expand, add softened butter to the whole, and ferment to twice as large;

    Mix high-powder, milk powder, 30g white sugar, water, and eggs to expand, add softened butter to the whole, and ferment to twice as large;

  2. Home Cooking Recipe: Stuffing: soften the cream cheese and mix well, add 30 grams of white sugar and mix well, add black sesame paste and mix well;

    Stuffing: soften the cream cheese and mix well, add 30 grams of white sugar and mix well, add black sesame paste and mix well;

  3. Home Cooking Recipe: Roll the fermented dough into a rectangular sheet, evenly spread the filling onto the dough, and roll up the dough with the filling;

    Roll the fermented dough into a rectangular sheet, evenly spread the filling onto the dough, and roll up the dough with the filling;

  4. Home Cooking Recipe: Baking paper in 450 g toast mold;

    Baking paper in 450 g toast mold;

  5. Home Cooking Recipe: The long strips of the roll are cut from the middle with a sharp knife, and the two strands that are cut are twisted into a twist;

    The long strips of the roll are cut from the middle with a sharp knife, and the two strands that are cut are twisted into a twist;

  6. Home Cooking Recipe: Put it into the toast mold of the baking paper and put it in a warm place for the second fermentation;

    Put it into the toast mold of the baking paper and put it in a warm place for the second fermentation;

  7. Home Cooking Recipe: After the second fermentation is completed, the preheated oven is baked at 180 ° C for 18 minutes (the temperature and baking time are set according to the condition of the oven), and the hot mold is released and allowed to cool.

    After the second fermentation is completed, the preheated oven is baked at 180 ° C for 18 minutes (the temperature and baking time are set according to the condition of the oven), and the hot mold is released and allowed to cool.


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