I made this bread twice, the bread itself is soft, and the cheese stuffing is very delicious. But the cheese stuffing can't be too much, otherwise it will be greasy.
Put the flour, sugar, milk, eggs, and salt into a small mixing tank, sprinkle the yeast powder on the surface of the flour, and put the butter.
Open the Shanghao chef machine, start the machine 1st gear, and stir for 1 minute at low speed.
Then the machine automatically jumps to 2nd gear and stirs for 20 minutes.
Because the dough has a high water content, the dough sticks to the bottom of the tank and it doesn't matter.
By 20 minutes, and it has become smooth, the basin has become clean and free of flour.
Pull the dough up to pull up the thicker film.
Put in a softened, room-cut butter at room temperature. Turn on the 1st gear of the machine and automatically switch to 2nd gear after 1 minute of low speed stirring.
Stir for another 10 minutes and pull up the dough to pull up the large film.
At this point, the mixing of the bread dough is completed and the fermentation stage can be entered.
Take the dough off the chopping board and drop it a few times. Roll it into a spherical shape, put it into the basin, cover it with plastic wrap, and place it in a warm place for the first fermentation. Fermentation at 28-30 degrees for 1 hour
When the dough is fermented to 2 times larger, the dough is dipped in the flour to insert the dough, and the dough is not retracted, indicating that the fermentation is good. The dough is taken out and divided into 2 equal portions, and the steam is rounded.
Take 2 6-inch round cake molds, apply butter to the anti-stick, and put in two round dough.
Cover with plastic wrap and ferment for 40 minutes at 40 degrees until the dough becomes 2.5 times the size.
The oven is preheated at 170 degrees, the mold is placed on the bottom layer and baked for 23 minutes.
The baked bread is taken out of the mold and placed on a baking net to cool.
Cut the room temperature softened cream cheese into small pieces, add the powdered sugar, and heat the water to beat with an electric egg beater to form a cream.
Add a small amount of fresh milk, and mix it with an electric egg beater each time.
The prepared cream cheese is placed in the refrigerator for 30 minutes.
Mix the milk powder + powdered sugar with a mesh sieve in a large plate.
Cut the cooled bread into 4 portions with a bread knife.
For each serving of bread, use a knife to draw 2 holes in the middle.
Apply the cheese filling to the incision with a small spatula. Do not apply too much to avoid getting tired.
Spread the cheese surface evenly over the surface of the bread.
Put the cheese-filled bread loave into the milk powder box and apply the powder on both sides.
About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)