Seaweed cheese bread
Overview
Later I discovered that Teacher Meng had specifically reminded me that the cheese should be torn in half before spreading it on the dough. Just spread the whole piece directly, and kept mumbling, should the dough be rolled out wider to match the width of the cheese? It's barely enough to wrap the cheese into the dough. Perhaps, because of the width of the cheese, the dough was rolled out thinner, and the weakest point was inadvertently cut through when making the last cuts. A small mouth, which looks harmless, but the stuffing is bubbling out during baking. The cheese used the heat to stretch the hole even wider, and flowed out on its own, but it could only stand outside the oven and watch, with nothing to do. If it flows, let it flow. If there wasn't that crater, the bread would actually look pretty good. Who is telling people to read books too carelessly?
Tags
Ingredients
Steps
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Soup ingredients
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Pour milk and high-gluten flour into the pot
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Mix well
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Heat over low heat, stir constantly to form a dough, turn off the heat and let cool
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Seal with plastic wrap and refrigerate for 60 minutes before use
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Dough ingredients
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Pour half of the soup and the dough ingredients except butter, cheese and seaweed powder into the bread barrel
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Use the dough program to mix for 13 minutes
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Add butter and seaweed powder and stir for 30 minutes
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Can pull out transparent film
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Place in a large bowl and ferment until doubled in size
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Deflate the air and let it rest for 15 minutes
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Roll out into an oval shape about 20cm long
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Put cheese slices
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Fold both sides in half towards the center and pinch the joint
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Flip over and place on a baking sheet to ferment for about 25 minutes
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Make 5 longitudinal cuts on the surface and continue to ferment for 10 minutes
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Brush the surface with egg wash
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Put in the oven, middle layer, heat up to 190 degrees, heat down to 170 degrees, bake for about 15-20 minutes
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Golden on the surface, out of the oven
