Honey Chocolate Cheese Meal Pack

Overview

Fine-tuning the direction of the cheese range. Suddenly, it was discovered that the chocolate inventory could be eliminated with the help of the cheese schedule. The cheese series immediately embarked on the road of cooperation with chocolate. The simplest combination is this chocolate cheese filling meal bag. When you add chocolate to the cheese filling, it doesn't matter whether the chocolate beans are roasted or not, it's just a taste difference. I misjudged the size, so I divided the dough into three small ones and filled the mold. The larger one was able to bake cute mushroom heads. The four pieces of dough were too small to be rolled over, so they had to grow into domed hills. Two of them were filled with filling. When kneading, the edges of the dough were stained with filling, and it took some effort to knead them together. This result is also expected. The other two performed well and that was enough. . . .

Tags

• baking
• children
• breakfast
• butter
• chocolate chips
• cream cheese
• crispy pine nuts
• egg liquid
• high gluten flour
• honey
• milk powder
• sliced almonds
• sugar
• dry yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Dough: 85g high-gluten flour, 13g honey, 5g milk powder, 0.7g salt, 48g water, 1g dry yeast, 7g butter

   

2. 2 Pour the dough ingredients except butter into the bread machine,

   

3. 3 Stir into a smooth dough and add butter.

   

4. 4 Continue stirring until the film can be pulled out.

   

5. 5 Place in a bowl for basic fermentation.

   

6. 6 Filling: 50g cream cheese, 7g milk, 13g sugar, 10g chocolate chips. Decoration: appropriate amount of puff pastry, appropriate amount of egg liquid, appropriate amount of almond slices

   

7. 7 Soften the cheese at room temperature, add sugar, and stir until smooth and without lumps.

   

8. 8 Add milk gradually and mix well.

   

9. 9 Add chocolate chips,

   

10. 10 Mix well and refrigerate until ready to use.

    

11. 11 The dough will double in size.

    

12. 12 Divide into quarters, roll into balls, and rest for 15 minutes.

    

13. 13 Roll into a round shape and fill with cheese filling.

    

14. 14 With the seam facing down, place into an oiled and floured muffin mold.

    

15. 15 Finally ferment until the dough grows. Brush the surface with egg wash, sprinkle with pineapple flakes and almond flakes.

    

16. 16 Place in the oven, middle and lower racks, with upper and lower heat at 180 degrees, and bake for about 15-20 minutes.

    

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

    

18. 18 Unmold immediately, let cool and serve.