High fiber cheese bread

Overview

High fiber cheese, rye flour accounts for half, just the type I like. If you don’t have pineapple in sugar water, just use raisins instead. In fact, I really want to use mango puree, and there is a big pot frozen in the refrigerator. I was thinking that the mango puree was too thin and easy to flow, and whether it would affect the dough if it was not easy to roll, or it would have to be heated to dry out the moisture like a pineapple in sugar water, but I finally gave up this idea. How to save trouble, the raisins do not need to be soaked in wine or anything else, they can be directly rolled into the dough together with the cheese. The dark dough rolled with nut flakes looks really pleasing to the eye. The nuts, which have grown up, been roasted, and have been slightly distanced during the expansion, still look so close. . . .

Tags

• baking
• children
• breakfast
• afternoon tea
• brown sugar
• butter
• cocoa powder
• cream cheese
• egg
• high gluten flour
• melon seeds
• pumpkin seeds
• raisins
• rye flour
• white sesame
• yeast
• yumi
• salt
• water

Ingredients

Steps

1. 1 Dough: 62g high-gluten flour, 60g rye flour, 2g cocoa powder, 10g brown sugar, 2g yeast, 1g salt, 55g water, 28g eggs, 12g butter

   

2. 2 Filling: 25g raisins, 50g cream cheese Decoration: appropriate amount of melon seeds, pumpkin seeds, white sesame seeds, rice

   

3. 3 Pour all dough ingredients into a large bowl and mix.

   

4. 4 Dissolve brown sugar with water.

   

5. 5 Pour into the powder and add the egg liquid.

   

6. 6 Mix into a smooth dough and refrigerate for 30 minutes.

   

7. 7 Put it into the bread machine and start the dough mixing process.

   

8. 8 Stir into a smooth dough, add butter and start kneading again.

   

9. 9 Stir until the film can be pulled out.

   

10. 10 Put it into a large bowl for basic fermentation.

    

11. 11 The dough will double in size.

    

12. 12 Take out, deflate, roll into a ball, and rest for 15 minutes.

    

13. 13 Roll out into a rectangle.

    

14. 14 Spread all over with softened cheese and sprinkle with raisins.

    

15. 15 Roll up.

    

16. 16 Spray water on the film and evenly apply the decorative material.

    

17. 17 With the seam facing down, place it on the baking sheet.

    

18. 18 Finally ferment for about 30-40 minutes until the dough doubles in size.

    

19. 19 Put in the oven, middle layer, heat up and down at 200 degrees, and bake for about 15-20 minutes.

    

20. 20 Ripe and out of the oven.