Cheese and fruit bread

Cheese and fruit bread

Introduction:

"Before, I made Cranberry cheese toast with stuffing. It was delicious. When the little guy ate it, his mouth was always full, mouthful by mouthful, piece by piece. Finally, he couldn't eat any more, so he reluctantly put down the bag of bread... Later, I found that there was a recipe behind, which also added cheese, but this time I added cheese to knead the dough together; finally, dried fruit was added to the dough, and I still added wine stained cranberry, I always think that cheese and cranberry are a perfect match.. Ingredients: medium dough: high gluten flour 210g, instant yeast 5g, milk 136g, main dough: high gluten flour 90g, sugar 45g, salt 4G, cream cheese 60g, egg liquid 30g, milk 24g, butter 30g, raisin 50g, wine Cranberry 50g

Production steps:

Step 1: pour the yeast from the two materials into the milk

Step 2: stir for a while to dissolve the yeast

Step 3: add high gluten flour from Chinese materials

Step 4: stir well, cover with plastic film and start fermentation

Step 5: after about 2-3 hours, the dough expands to about 2.5 times the size, and the interior is honeycomb

Step 6: put all the ingredients except butter, raisins and cranberries into the bread barrel

Step 7: add in the medium dough, start the "Hefeng" bread program, set the weight of 750g, and press the "start" button to start the program

Step 8: when the program time is 2:50, the dough can pull out the fragile film

Step 9: add butter and continue kneading

Step 10: add dried fruit at 2:40

Step 11: after kneading, start the first fermentation, and cover the bread barrel with a layer of wet cloth

Step 12: when the basic fermentation is finished, the stirring leaves will rotate and stir a few times, remove the wet cloth, and the program will enter the second fermentation

Step 13: when the fermentation is finished, the baking process will start automatically

Step 14: take out the bread after baking, cool it and seal it

Materials required:

High gluten flour: 90g

Fine granulated sugar: 45g

Salt: 4G

Cream cheese: 60g

Egg liquid: 30g

Milk: 24g

Butter: 30g

Raisins: 50g

Wine Cranberry: 50g

Instant yeast: 5g

Note: 1. The amount of liquid added will be slightly different due to the different water absorption of flour. At the beginning, do not pour all the liquid in at one time, leave some outside and gradually add it according to the kneading situation; 2. After kneading, clean the raisins and soak them in water. Knead the liquid inside with wine soaked Cranberry about half an hour later for standby If you don't want to complete the dough making process, you can start the dough making process about 15 minutes later;

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet