Avocado cheese bread
Overview
Cheese bread has been very popular since its introduction, and the reason is naturally delicious. Today we are going to make cheese bread by ourselves. I should have used cream cheese, but I opened a large box of light cream and didn’t use it up. So I will use it first and make a cheese bread with light cream and avocado. Avocado is rich in nutrients and is known as deep forest butter. Using it to replace part of the cheese is both delicious and nutritious, and you don’t have to worry about getting fat from eating too much cheese. Moreover, with the combination of avocado and cream, the two flavors blend into each other, and the smooth and mellow taste in the mouth is unforgettable. This time I used Tang Zhong for making bread. This kind of bread is softer and does not age easily. The prepared bread is still very soft the next day and is very suitable for stuffed cheese bread. Originally, the bread I made was a bit too big, and the finished product was a big piece. My son still ate a piece by himself, and kept saying that the one with avocado was delicious and more flavorful than the pure cheese. I ate it and thought it was delicious. If you like it, you can try it. Of course, it tastes even better when mixed with cream cheese.
Tags
Ingredients
Steps
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Tang Zhong is made in the morning and used in the evening. Take 160g of Tang Zhong. The method of making soup is: boil 200 grams of milk to 80 degrees, add 60 grams of flour and stir, the flour is preheated and gelatinized to form soup. After it is ready, cover it and refrigerate it overnight before use.
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Put all the soup, milk, salt, rock sugar powder and eggs into the bread bucket
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Add high-gluten flour to start the dough mixing process
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After 10 minutes, add softened butter and continue the dough mixing process
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A dough kneading program ends and the dough has not yet reached expansion. The tangzhong comes out a little slower. At this point add yeast powder. I didn’t want the dough to rise too early, so I added the yeast powder late
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Continue kneading the dough for 5-10 minutes until the dough reaches the expansion stage
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The glove film can be pulled out
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Cover with a wet drawer cloth and let it ferment naturally until it doubles in size. If you poke a hole with your finger and it won't rebound quickly, the dough is ready
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Divide the fermented dough into two and deflate the dough for 15 minutes
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Shape the relaxed dough into a round shape and place it into a 6-inch cake mold
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Put it in the oven, use the fermentation setting, add water to moisturize the oven, ferment until doubled in size, then brush the surface with egg wash
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Preheat the oven to 180 degrees and lower to 160 degrees, then put it in the oven and bake on the lower shelf for 30 minutes. Because it is far away from the heat, you don’t have to worry about burning
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Unmold the baked bread immediately and let cool. I only used it the next morning. There is a color difference in the photo taken at night, but the color of the bread is actually prettier than this
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Take the pulp from the avocado, add 10 grams of rock sugar powder and crush it. The fruit I used was relatively ripe, so it was crushed, and it was still slightly grainy inside. If you like it finer, you can puree it in a food processor
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Add 10 grams of rock sugar to the light cream and beat until it stops flowing
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Add avocado puree
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Continue to beat evenly
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Cut the bread into four parts in a cross pattern, take one part, and cut it three times horizontally without cutting, and then stuff the beaten cheese into the cuts
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Spread a layer of cheese evenly on the surface, put it on a plate and sprinkle with a layer of milk powder, and enjoy. I crush the avocado, so there are avocado particles on the surface. I like this texture
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Cut open a piece of spread bread and take a look. There is also cheese inside. The soft bread is paired with cheese and the fruity aroma of avocado. You can’t help but want to have a piece of it
