Old Fashioned: Cheese Salty Buns

Overview

It took me two nights to make this old-fashioned cheese salty bun. Firstly, I had limited time, and secondly, the buns made by the old-fashioned method are extremely fragrant and soft. Except for the fermentation of the starter at room temperature, the other two times were done in the refrigerator. I made the starter at night, put it in the refrigerator for the second fermentation, and then went to bed. In the morning, I took it out to shape it, and then put it in the refrigerator again after the third fermentation. When I got back from get off work in the evening, I took out the dough and warmed it up before putting it in the oven. This method is very suitable for working people!

Tags

• baking
• children
• bread
• breakfast
• cake flour
• cheese slices
• egg
• high powder
• sugar
• whipping cream
• yeast
• salt
• water

Ingredients

Steps

1. 1 Put the starter ingredients (84g high flour, 36g low flour, 96g water, 4g yeast, 2g salt, 10g sugar) in the bread machine and mix well

   

2. 2 The starter dough will ferment 2.5 times in size

   

3. 3 Add other ingredients (except butter) to the fermented starter dough. The cheese needs to be torn into small pieces

   

4. 4 Mix the dough ingredients until smooth and then add butter

   

5. 5 Stir all the ingredients until a film forms

   

6. 6 Ferment again to 2.5 times the size

   

7. 7 Take out the dough and divide it into 3 equal parts, let it rest for 30 minutes

   

8. 8 Roll the relaxed dough into a rectangular shape

   

9. 9 Rolled into a long stick shape

   

10. 10 Use scissors to cut out the shape in staggered left and right directions. Do not cut completely in the middle

    

11. 11 Place the dough in a baking pan and let it rise in a warm and humid place until it doubles in size

    

12. 12 Bake in the oven at 160 degrees for 35 minutes (if 180 degrees, bake for 20 minutes

    

13. 13 Let cool and serve immediately