Hawaiian Cheese Sesame Brioche

Overview

Wang Sen World Famous Chef Academy Hawaiian Cheese and Sesame Brioche Recipe and Production Method Cheese filling: 100g cheese, 50g powdered sugar, 5g lemon peel, 5g rum. Stir all ingredients evenly. White fruit peel: 35g fine sugar, 90g butter, 80g low-gluten flour. Stir all ingredients evenly.

Tags

• baking
• cream
• egg yolk
• fresh cream
• high gluten flour
• sugar
• dry yeast
• milk
• old dough
• salt

Ingredients

Steps

1. 1 Stir the dry ingredients and wet ingredients together until the dough is smooth and elastic, add the cream and stir until the dough is complete.

   

2. 2 Ferment at room temperature 30°C for 40 minutes.

   

3. 3 Divide the dough into 50g and 30g balls, roll into balls and rest for 30 minutes.

   

4. 4 Unwrap 50 grams of dough rod and fill with cheese filling.

   

5. 5 Roll into cylinder shape.

   

6. 6 Spread 30 grams of dough rod with white fruit peel, place the dough rolled in cheese filling on it and wrap it into a cylindrical shape.

   

7. 7 Dip the dough into black sesame powder and make cuts.

   

8. 8 Place the dough into the mold and ferment at room temperature at 30°C for 50 minutes.

   

9. 9 After fermentation, use scissors to cut the wheat ear-shaped edges.

   

10. 10 The upper heat is 200℃, and the lower heat is 200℃. Cover a baking sheet and bake for 15 minutes.