My dough is up to me... Mushroom cheese bread

My dough is up to me... Mushroom cheese bread

Introduction:

"A short time of medium fermentation can also make a super soft bread"

Production steps:

Step 1: prepare the required materials for Zhongzhong

Step 2: put the bread machine in order and knead the dough for 5 minutes

Step 3: knead into dough, no powder state can be

Step 4: ferment to honeycomb

Step 5: prepare the main dough during fermentation

Step 6: take out the bread maker and add the main dough ingredients (except butter)

Step 7: knead for 15 minutes until the expansion stage, then add butter

Step 8: continue to knead to the complete stage to pull out a large film

Step 9: take it out of the toaster and divide it into several small portions (because this kind of bread is sticky, I just rub it lightly and pile it up. Relax for 15 minutes)

Step 10: put the dough into the mould one by one (I use a 12 row biscuit mould)

Step 11: I put more dough into the toast mold

Step 12: final fermentation after shaping

Step 13: ferment in the toast mold until 8 minutes

Step 14: brush a layer of egg liquid before entering the oven

Step 15: send to the preheated 170 degree oven, bake the mushroom bread for 20 minutes, and then color the surface. Color the toast, cover it with tin foil and bake it for 40 minutes. (I'm rather lazy. Let's bake them together.)

Materials required:

High gluten flour: 350g

3G: yeast

Water: 250g

Egg: 100g

Shredded cheese: 40g

Salt free butter: 50g

Salt: 1g

Sugar: 80g

Egg liquid: a little

Note: 1, this bread is mainly original flavor, like milk flavor can change the water in the two materials into milk. Like sweet can add sugar Oh! 2. Because this bread is very wet, so it's very sticky. There's no need to pay too much attention to shape when shaping. It's OK after baking! 3. Baking time to their own oven temper as the standard ha! 4. Cut the cheese as small as possible.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original