French cheese bread

Overview

Let’s talk about butter and cheese – ever since I discovered the ambiguity about butter and cheese in this book, I couldn’t help but be cautious when I saw these two words again. French cheese bread is made with processed cheese. Judging from the way it looks when it’s shaped and wrapped, and the way it emerges from the dough after baking, it doesn’t feel like butter before. I just don’t know what kind of cheese this processed cheese is. I also have a piece of cheddar cheese in my hand, so I'll use it here. Make only half the dough for cheese bread, this slice of cheese, should be enough. Cutting bags is a technical job. Once again, the dough was dragged out of folds by the blade. I really don’t understand what are the technical points involved in making those beautiful knife marks?

Tags

• baking
• bread
• breakfast
• cheddar cheese slices
• high gluten flour
• liquid type
• maltose
• vitamin c solution
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Liquid type: 75g high-gluten flour, 0.5g salt, 0.3g dry yeast, 75ml water

   

2. 2 Main dough: 175g high-gluten flour, 4.5g salt, 1.5g dry yeast, 1g maltose, 90ml water, 1/10 cup vitamin C solution, all liquids, 1 slice of cheddar cheese

   

3. 3 Pour the liquid ingredients into the bowl

   

4. 4 Stir into a uniform dough, ferment at about 25 degrees for 4-6 hours

   

5. 5 The dough rises

   

6. 6 Pour the main dough into the maltose with water and mix evenly

   

7. 7 Add vitamin C solution and stir evenly

   

8. 8 Pour all the flour ingredients for the main dough into the bread barrel

   

9. 9 Add mixed solution

   

10. 10 Pour in the liquid

    

11. 11 Bread machine dough mixing program 13 minutes

    

12. 12 Can pull out the film

    

13. 13 Put into a large bowl, 28-30 degrees, ferment for 60 minutes

    

14. 14 The dough has grown

    

15. 15 Pour out

    

16. 16 Press flat and roll up

    

17. 17 Turn 90 degrees and roll up

    

18. 18 Close the mouth downward and relax for 15-20 minutes

    

19. 19 Press flat and add diced cheese

    

20. 20 Roll up

    

21. 21 Turn 90 degrees and roll up again

    

22. 22 Pinch the mouth tightly

    

23. 23 Seam side down, place on baking cloth, 35 degrees, ferment for 60 minutes

    

24. 24 When the dough grows, cut a cross cut on the surface

    

25. 25 Transfer to a baking pan preheated with the oven, spray water on the surface, place in the oven, middle layer, heat up and down to 220 degrees, bake for about 20 minutes,

    

26. 26 Golden on the surface, out of the oven