[Golden Cheese Bread Rolls] - Make delicious bread at home that you can’t even buy in a bakery

Overview

After eight years of baking, I have bought the most food books this year, including recipes, dessert books, nutrition and food essays, and food explorations. I soak my feet every day or turn a few pages before going to bed, and I can fall asleep peacefully. I like to look at the pictures carefully taken by the author over and over again. I have never been particularly fond of cakes, but I plan to make some for Yiyi in the future. What I make the most now is still bread, but every time I choose a variety that I have never tried before. This potato salad mashed roll is because of the addition of golden cheese powder. The finished product is very beautiful, it looks like a cake~~

Tags

• baking
• bread
• butter
• drained canned corn kernels
• egg
• golden cheese powder
• golden image bread flour
• ham cubes
• instant dry yeast
• low gluten flour
• milk powder
• potato salad filling: mashed potatoes
• surface decoration: egg liquid, white sesame seeds
• fine sugar
• pepper
• salad dressing
• salt
• water

Ingredients

Steps

1. 1 Put all the dough ingredients except butter together and knead until the gluten has expanded and the surface is smooth.

   

2. 2 Add butter and knead until it expands, then place in a warm place for basic fermentation.

   

3. 3 After the basic fermentation is completed, take out the dough, deflate it, roll it into a round shape, and let it rest for 15 minutes. Roll the rested dough into a rectangle about the same size as the baking pan, place it on the baking pan, make several small holes with a fork, and place it in a warm and moist place for final fermentation.

   

4. 4 At the end of fermentation, brush the surface with egg wash and sprinkle an appropriate amount of white sesame seeds.

   

5. 5 Place in a preheated 180°C oven, middle rack, and heat up and down for 10 minutes.

   

6. 6 Mix the mashed potato salad.

   

7. 7 After it is cooled or lukewarm after being baked, place the bread with the wrong side facing up. Make 2 cuts at the beginning about 1.5-2cm apart without cutting through. Then spread the filling on the bread, making the second half thinner and thinner. Just dip a little at the end.

   

8. 8 Roll the bread into a roll, wrap it in baking paper and let it rest for about 10 minutes before cutting into pieces and serving.