Like the feeling of mozzarella cheese brushed, not only full of rich milky flavor to make this bread is not recommended to use the mozzarella cheese cracking effect will be a lot worse!
Put milk, whipped cream, egg liquid (with a spoonful of brushing layer), yeast, sugar, flour into the bread machine and stir until the expansion stage. At this time, the softened butter and salt are added to the dough. Stirring to the full expansion stage, at this time in a film state, the film toughness is good, not easy to break
After the dough is covered and fermented at room temperature for about 1 hour to twice as large, the fingers are dipped in the dough and then pulled out, and the holes are not retracted and collapsed, that is, the fermentation is completed. If there is a retraction phenomenon, the time should be extended appropriately.
The dough was taken out, and 16 parts were lightly deflated and rounded, and covered with a plastic wrap for 10 minutes. At the same time, the mozzarella cheese is also divided into 16 parts.
The loose dough is vented again, rolled into a flattened bag of mozzarella cheese, and the mouth is discharged downwards in a baking tray and sent to the oven for two times (about 40 minutes). According to the current cold room temperature, the fermentation function needs to be turned on and the bowl of hot water is placed.
Gently press the dough with your fingers, the depression is not easy to start, and the slight tension on the surface means that the second hair is finished. Preheat the oven to 180 °C. Brush the egg layer on the second dough, you can put the piece of cheese into 16 pieces (if it can not be omitted, do not use cheese to break the coke)
Into the middle layer of the oven, fire up and down 180 ° C, about 25 minutes. Pay attention to tin foil after coloring
The brushing effect is great, the best hot food!
1. The baking time and temperature are adjusted according to the characteristics of the oven. 2. If the indoor temperature is high, stir it until there is no dry powder. Be sure to open the lid to avoid excessive temperature inside the machine. The dough is fermented in advance, otherwise the bread is not easy to be filmed and the finished product is hard. 3. Reserve 10g of milk to adjust according to the dry humidity of the dough. This is the amount of 28x28cm gold plate