Cheese Roll Toast

Cheese Roll Toast

Overview

Unexpected. When I poured the cheese filling onto the rolled out dough, I discovered that the filling was too thin and flowed randomly on the dough instead of being spread dryly on the dough like in the picture. Looking back carefully, I found that there was no mistake in the materials and weight. The only possibility is that the eggs in the recipe must be very small, less than 50 grams. So 12 grams calculated based on 1/4 egg makes the cheese filling overflow in all directions. It's really hard to roll such a thin filling, but you still have to roll it out. The cheese filling was squeezed out by the rolled dough and leaked everywhere. It is forced into a roll, cut into sections, and placed in a mold. The swaying look is very frustrating. What else can be done? That’s it. I don’t know what it will look like after it expands. Unexpectedly, the swaying dough expanded and supported each other, filling the mold, and it looked pretty good, although it was not what I expected. After baking and coloring, it actually looks quite passable. . . .

Tags

Ingredients

Steps

  1. Filling: 38g cream cheese, 10g sugar, 12g eggs

    Cheese Roll Toast step 1

  2. Let the cream cheese soften at room temperature and stir with a rubber spatula until smooth.

    Cheese Roll Toast step 2

  3. Add the egg liquid in portions and mix evenly.

    Cheese Roll Toast step 3

  4. Pour in the sugar, mix well and set aside.

    Cheese Roll Toast step 4

  5. Dough: 88g high-gluten flour, 8g butter, 12g sugar, 1g dry yeast, 22g milk, 30g water, 1g salt

    Cheese Roll Toast step 5

  6. Pour the dough ingredients except butter into the bread machine,

    Cheese Roll Toast step 6

  7. Stir into a smooth dough and add butter.

    Cheese Roll Toast step 7

  8. Continue stirring until the film can be pulled out.

    Cheese Roll Toast step 8

  9. Roll into a ball and place in a bowl for basic fermentation.

    Cheese Roll Toast step 9

  10. Let the dough double in size.

    Cheese Roll Toast step 10

  11. Deflate, roll into a ball, and rest for 15 minutes.

    Cheese Roll Toast step 11

  12. Roll into a rectangular shape and spread the filling over the dough, leaving an edge for easy closing.

    Cheese Roll Toast step 12

  13. Roll up.

    Cheese Roll Toast step 13

  14. Cut into three pieces.

    Cheese Roll Toast step 14

  15. Place cut side up into an oiled and floured mold. Carry out final fermentation.

    Cheese Roll Toast step 15

  16. When the dough is 8 minutes full, brush the surface with egg wash.

    Cheese Roll Toast step 16

  17. Put it in the oven, middle and lower layers, heat up and down at 180 degrees, and bake for about 30 minutes.

    Cheese Roll Toast step 17

  18. The surface is golden brown and comes out of the oven.

    Cheese Roll Toast step 18

  19. Unmold immediately and let cool.

    Cheese Roll Toast step 19