High fiber cheese-Depu Baking Laboratory

Overview

The fluffy multigrain dough is wrapped in fragrant cream cheese and sweet and sour pineapple filling, so delicious! ! This recipe was adapted from the original Mai Shanshan master chef Lin Yuwei, adding old noodles as the secret to keeping it soft and moist.

Tags

• baking
• bread flour
• brown sugar
• fresh yeast
• high gluten flour
• honey
• main dough
• melon seeds
• olive oil
• pumpkin seeds
• yeast

Ingredients

Steps

1. 1 Make the old noodles one day in advance and refrigerate for more than 12 hours

   

2. 2 Mix all the main dough ingredients evenly

   

3. 3 Please add the old flour and knead together until the surface is smooth

   

4. 4 After kneading the dough, seal it with plastic wrap and let it ferment for 40 minutes;

   

5. 5 Cut the pineapple into small cubes, add half of the caster sugar, and stir-fry over low heat until almost transparent

   

6. 6 Stir the cheese and the remaining half of the sugar quickly until smooth;

   

7. 7 Take out the fermented dough, divide it into 3 parts, knead into balls and let rest for 15 minutes

   

8. 8 Roll the dough into an oval, spread a layer of cheese evenly, and sprinkle with diced pineapple

   

9. 9 From top to bottom, rolled up, excuse facing down

   

10. 10 Mix the dried fruits for decoration evenly

    

11. 11 Spray a little water on the surface of the dough, dip a layer of dried fruits into the decorative dried fruits

    

12. 12 Put it into a baking pan and ferment for 35 minutes

    

13. 13 Put it into a baking pan and ferment for 35 minutes