Cheese Salt Bread
Ingredients
- 300 g High-gluten flour
- 10 g sugar
- 145 g milk
- 2 g dry yeast
- 10 g butter
- 12 g Salt
- cheese powder Appropriate amount
- Melted butter Appropriate amount
Instructions
- Knead the dough ingredients until smooth, add butter and salt, knead into a glove film, and ferment at 28°C for about 1 hour.
- Press and deflate the fermented dough
- Divide into six equal portions
- Take a portion and press it flat
- Fold both sides to the middle
- Then pinch the two sides toward the middle
- Rub long
- Cover and rest for 20 minutes
- Roll out the relaxed dough upwards from 1/3 of the way
- Lift the remaining part and roll it downwards
- Roll it out into an isosceles triangle with a base of 6cm and a height of about 55cm. Brush both sides with a little melted butter.
- Place about 2g of salted butter on top
- roll up
- Close the mouth tightly
- Spray water on the surface and dip it in cheese powder
- Ferment at 30°C for about 30 minutes
- Put the fermented dough directly into the preheated oven
- Heat at 170℃ and lower at 180℃ for about 18 minutes
- out of the oven
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