Savory cheese braided buns

Overview

Apart from white toast and hamburger buns, I rarely make plain bread. Sweet multigrain buns, dried fruit buns..., salty chive buns, meat floss buns, bacon buns... these types of bread are what the family likes. Some people say that making bread is so troublesome, isn’t it tiring? Tired, but happy. Because spending time and energy to prepare food that your loved ones like is a blessing in itself. The savory cheese braided buns are made from medium-sized dough. The bread has a very good texture and flavor. Each braid is wrapped with meat floss, and is topped with bacon, cheese, chives, sesame seeds, etc. It is delicious whether you tear it into pieces or eat it with big mouthfuls.

Tags

• baking
• bacon
• butter
• chives
• high powder
• milk powder
• mozzarella cheese
• pork floss
• sesame
• whipping cream
• yeast
• fine sugar
• ketchup
• milk
• protein
• salt

Ingredients

Steps

1. 1 Put the medium-sized ingredients (250 grams of high flour, 7.5 grams of fine sugar, 80 grams of milk, 1.5 grams of yeast, 70 grams of light cream, and 17.5 grams of egg whites) into the bread bucket in the order of liquid first and then powder. Start the dough mixing program (one program lasts for 20 minutes). After kneading for 5 minutes, add 5 grams of butter from the medium-sized ingredients and continue kneading.

   

2. 2 Reconciled dough.

   

3. 3 Put the dough into a large bowl, cover with plastic wrap and ferment at room temperature for 1 hour, then refrigerate and ferment overnight until 2 to 2.5 times in size. (Complete refrigerated fermentation requires more than 18 hours)

   

4. 4 Tear the fermented Chinese dough into small pieces and put them into the bread bucket. (Chinese seeds taken out of the refrigerator do not need to be thawed and can be used directly)

   

5. 5 Add the ingredients in the main dough (20g protein, 3g salt, 1g yeast, 15g milk powder, 37g fine sugar).

   

6. 6 Put the bread bucket into the bread machine and start the dough mixing program (one program takes 20 minutes).

   

7. 7 After kneading for 5 minutes, add 5 grams of butter in the main dough and continue kneading until the kneading process is completed.

   

8. 8 The dough should be very smooth and delicate.

   

9. 9 Take off a small piece of dough and check to see if it has reached the complete stage.

   

10. 10 Put the dough back on your hands, roll it into a ball, put it in a bowl, cover it with plastic wrap and continue to ferment it for about 40 minutes.

    

11. 11 Take out the dough and deflate it gently.

    

12. 12 Divide the dough evenly into 25g portions, roll into balls, cover with plastic wrap and let rest for 20 minutes.

    

13. 13 Take a piece of dough and roll it into a shape of beef tongue.

    

14. 14 Turn over, thin the bottom edge, and spread an appropriate amount of meat floss.

    

15. 15 Hide it and roll it up, with the closing edge facing down.

    

16. 16 Work the dough about 10 times at a time.

    

17. 17 Make 3 strands into a portion, braid it into a braid, cover it with plastic wrap, and place it in a warm and humid place for the second hair.

    

18. 18 When the dough has doubled in size, preheat the oven to 170 degrees.

    

19. 19 On the fermented dough, brush a layer of whole egg liquid, squeeze an appropriate amount of tomato sauce, and sprinkle with cheese sticks, chopped chives, and white sesame seeds.

    

20. 20 Place in the preheated oven, middle rack, and bake for about 15-18 minutes.