Green tea white chocolate cheese bag

Overview

Dark chocolate is rich and silky, making people want to stop eating it, but when kneaded into dough and turned into chocolate dough, it is easy for people to associate it with something. Fortunately, there wasn't much dark chocolate, and the association hadn't taken root yet, so I quickly switched to white chocolate. I have never been a fan of white chocolate, but I never thought it could be kneaded into dough to give it a different flavor. As usual, I do the lazy thing and don't melt the chocolate, but add it like butter after the dough is formed. And it is also ideally integrated into the dough during the kneading process, without any particles. There seems to be a little less green tea powder, and the color of the dough is much lighter than expected. The last bit of dark chocolate is wrapped in a light green tea dough together with the cream cheese. The muffin mold is almost full of light gray-green balls, so it will definitely grow into a cute mushroom head? After the dough has expanded, it does not extend into a mushroom-like umbrella shape. The bulging domed hills were a little disappointing. Unexpectedly, after baking, it expanded slightly and finally saw the outline of the mushroom head. I was delighted. After taking off the mold, the mushroom head is finally there, but it is not as small and cute as imagined, it looks so rough. . . .

Tags

• baking
• children
• breakfast
• fast food
• cream cheese
• dark chocolate chips
• green tea powder
• high gluten flour
• milk powder
• sugar
• white chocolate
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Dough: 140g high-gluten flour, 10g milk powder, 10g sugar, 1g salt, 15g milk, 80g water, 2g dry yeast, 30g white chocolate, 1/2 tsp green tea powder

   

2. 2 Pour the dough ingredients except white chocolate into the bread machine,

   

3. 3 Stir into a smooth dough, add white chocolate and continue stirring.

   

4. 4 Until the dough can pull out the film.

   

5. 5 Roll into a round shape and place in a bowl to ferment.

   

6. 6 The dough will double in size.

   

7. 7 Filling: 80g cream cheese, 10g milk, 20g sugar, 15g dark chocolate chips

   

8. 8 Add the milk to the room temperature softened cheese in portions and mix until smooth and without any lumps.

   

9. 9 Add sugar and mix well.

   

10. 10 Pour in chocolate chips.

    

11. 11 Mix well and refrigerate until ready to use.

    

12. 12 Deflate the dough, divide into three equal parts, roll into balls, and rest for 15 minutes.

    

13. 13 Roll it into a round cake shape, add fillings and wrap well.

    

14. 14 Pinch the mouth tightly, place into an oiled muffin mold, cover with plastic wrap, and ferment for about 40 minutes.

    

15. 15 When the dough grows, brush the surface with egg wash.

    

16. 16 Put it in the oven, middle and lower layers, heat up and down to 180 degrees, bake for about 20 minutes,

    

17. 17 The surface is golden brown and comes out of the oven.

    

18. 18 Unmold immediately, let cool and serve.

    

19. 19 Unmold immediately, let cool and serve.