Cheese Brioche

Overview

Wang Sen World Famous Chef Academy cheese brioche bread production, total weight 1226 grams, 60 grams each, can make 20 pieces. Cheese filling: 100g cheese, 50g powdered sugar, 5g lemon peel, 5g rum, stir all ingredients evenly. Chocolate Crispy Pineapple: 70 grams of low-gluten flour, 80 grams of caster sugar, 13 grams of cocoa powder, 50 grams of cream. Stir all the ingredients evenly.

Tags

• baking
• children
• afternoon tea
• cream
• egg yolk
• fresh cream
• high gluten flour
• sugar
• dry yeast
• milk
• old dough
• salt

Ingredients

Steps

1. 1 Stir the dry ingredients and wet ingredients together until the dough is smooth and elastic, add the cream and stir until the dough is complete.

   

2. 2 Ferment at room temperature 30°C for 40 minutes.

   

3. 3 Divide into 60g balls and let rest for 30 minutes.

   

4. 4 Deflate the dough and wrap it in the cheese filling.

   

5. 5 Spread the crispy pineapple into the mold and place the dough into the mold.

   

6. 6 Ferment at room temperature 30°C for 50 minutes.

   

7. 7 The upper heat is 200℃, the lower heat is 180℃, cover a baking sheet and bake for 15 minutes.