Chocolate Cheesecake
Overview
This is a no-knead lazy bread, fermented at low temperature, and added with European cheese and chocolate. It has a soft texture and rich fragrance that you will definitely fall in love with.
Tags
Ingredients
Steps
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Add the ingredients to the plate in the order of liquid first and then solid, and mix evenly with a spatula.
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Put it in the refrigerator to ferment overnight, then take it out to rest for half an hour and divide it into four equal parts.
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Sprinkle a small amount of flour to prevent sticking, and press the dough into a beef tongue shape with your hands. Because the dough is relatively humid at this time, you don't need a rolling pin, just use your hands.
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Add cheese to two of them.
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Add enough chocolate chunks to the remaining two portions, roll them into long strips, and place them in a baking pan.
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Before entering the oven for secondary fermentation, cover it with plastic wrap to prevent it from drying out.
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Use the oven fermentation function to perform secondary fermentation for 35 minutes. Place a bowl of water in the oven to humidify it.
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Cut the fermented dough lightly with a razor blade and sprinkle a little flour and water on the surface.
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Preheat the oven for 5 minutes to 220 degrees for 20 minutes.
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Come out of the oven.
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Slice and enjoy.
