#OVEN Gourmet#Cheese wolfberry bread
Overview
It seems that Teacher Meng once had a wolfberry bread, and this one is obviously different from it. It not only has cheese, but also salad dressing. Then try this wolfberry bread. Some of the wolfberry is kneaded into the noodles, and some of it is used as a decoration with the cheese salad dressing. But before it even came out, I realized something wasn’t right. The wolfberries were baked until they were all black and carbon-colored, and the bread's crust was just the right color. Maybe it's because the sugar content of wolfberry is too high and it doesn't need to be roasted at high temperature for a long time. The dark wolfberries really affected my appearance, so I looked around and decided to pull them out. With great care, remove the wolfberries, trying not to cause damage. After removing it, there is much more to look at. . . . .
Tags
Ingredients
Steps
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Dough: 125g high-gluten flour, 22g fine sugar, 16g whole eggs, 1g dry yeast, 1g salt, 60g water, 20g wolfberry, 14g butter. Decoration: appropriate amount of egg liquid, 5g wolfberry, 10g grated mozzarella cheese, appropriate amount of Kewpie sweet salad dressing
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Pour the dough ingredients except the wolfberry and butter into a mixing bowl, and mix into a uniform dough,
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Add butter,
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Continue stirring until the film is stretched,
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Take it out and add wolfberry,
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Knead evenly,
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Put it into a large bowl for basic fermentation.
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The dough has doubled in size,
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Deflate the air, divide into three equal parts, roll into balls, and let rest for 20 minutes,
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Roll into oval shape,
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Roll up and arrange into an olive shape. Place on a baking sheet and let rise until doubled in size.
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Brush the surface with egg wash, sprinkle with wolfberry, cheese,
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Squeeze on the salad dressing,
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15 minutes.
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The surface is golden brown and comes out of the oven.