The practice of cheese bread, the practice of cheese bread slices

There are many ways to make bread, you can learn about it at school, but if you make it yourself at home, you still don't have to go to a professional school to learn systematically!

The preparation of the cheese bread slices is as follows:

1. Prepare raw materials such as bread slices, cheese, carrots, broccoli and beef sausage for later use.

2. Mini beef sausage is all in two.

3. Sprinkle a layer of cheese on top of the bread slices.

4. The mini beef sausage is posed with a flower pattern.

5. Blanch the broccoli on top of the cheese.

6. Sprinkle the carrots evenly.

7. Sprinkle with another layer of cheese.

8. Put the bread slices in the air fryer at 160 degrees for 12 minutes.

9. The cheese bread slices are crispy on the outside and soft on the inside.

Preparation of lava cheese bread

1. Prepare high-gluten flour, sugar, yeast, butter, water, eggs, cheese, ham and other ingredients.

2. Put the ingredients except the butter into the basin at a time.

3. Add water in batches and mix the flour into a flocculent shape.

4. Knead the dough into a three-light state: add butter after the light basin, bare hands, and smooth dough, continue to knead, and thoroughly integrate with the butter and dough.

5. Knead the dough into a hand mask (you don't need to be very thin, because this operation is refrigerated).

6. Cover with plastic wrap.

7. Put it in the refrigerator for low-temperature fermentation overnight, low-temperature fermentation can save a lot of kneading time.

8. After a night of low-temperature fermentation, the dough will rise to twice the original size.

9. Put the fermented noodles on the rubber mat, (if it is sticky, you can sprinkle some dry flour), knead it slightly to exhaust the dough.

10. Knead the dough into long strips, divide it into 8 pieces of similar size, cover with plastic wrap and let rise for 15 minutes.

11. Cut the ham into thin strips (bacon may be better), add the cheese and stir well.

12. Take a dough and knead it into a round lump, press it flat, and use a rolling pin to roll out the surrounding area thinly, and the middle is thick.

13. Wrap ham and cheese in the same way as buns.

14. After wrapping, cover with plastic wrap and put it in the oven for secondary fermentation, where the fermentation time is 60 minutes, (the indoor temperature is 28 degrees, because it is taken out of the refrigerator, the dough temperature is low, so the fermentation is longer).

15. If the secondary fermented dough is twice the original size, it is ready, draw a "cross cross" on the dough with a knife, brush the egg yolk liquid, and sprinkle a layer of dry flour on the surface.

16. Budget the oven in advance, 180 degrees up and down, and preheat for 5 minutes.

17. After the oven is preheated, put in the noodles, up and down 180 degrees, 20 minutes, and the fragrant "Lava Sesame Dry Bread" is ready.

1. Ingredients: 50g of high flour, 50g of water, 3g of fresh yeast, all Polish species, 175g of high flour, 40g of low-gluten flour, 15g of milk powder, about 45g of egg, 65g of milk, 40g of sugar, 2g of salt, 6g of fresh yeast, 2g of butter, surface decoration, appropriate amount of cheese powder, appropriate amount of salad dressing.

2. Mix the Polish ingredients evenly, ferment at room temperature for 3 to 4 hours, do not do it immediately can be put in the refrigerator, and put all the ingredients except butter into the kneading machine (room temperature 28).

3. Knead until the coarse film is thick, add the softened butter at room temperature.

4. Continue to knead until the extended state can pull out the thick film.

5. Wrap the circle and ferment (room temperature 28 degrees) to ferment to 2 times the size, that is, poke a hole with your hand without retracting or collapsing.

6. Divide into 60g of dough and relax in plastic wrap for 15 minutes.

7. Roll out into a rectangle.

8. Roll up. 9. Put it in the paper film to ferment for about 20 minutes, twice as large, cut it with a knife and squeeze the salad dressing, sprinkle with cheese powder, and oven at 180 degrees for 18 minutes.

10. Done, cheese bread.

In addition to the main dishes, snacks are also essential for hospitality. There are too many dim sum in China, so you might as well try a Western style. Here's how to make cheese toast that I put together, I hope it helps!

Ingredients: Ingredients1 baguette.

Excipients

Grated cheese 40g

2g of salt, 2g of dried oregano, chopped

Garlic powder 1g olive oil 30ml

RosemaryStep 1

1.Baguettes cut into thick slices.

2.Garlic powder, rosemary, oregano, salt mixture.

3.Add olive oil and mix thoroughly.

4.Spread the sauce on one side of the bread.

5.Turn the bread over and sprinkle the other side with grated cheese.

6.Preheat the oven to 200C and bake for about 10min until the cheese meltsTips:

If you use fresh baguettes, you will need to bake them for a longer time due to the higher moisture content of the bread.

Materials:

Bread ingredients]: 2 6-inch round molds.

200 grams of bread flour, 50 grams of cake flour, 35 grams of caster sugar, 145 grams of milk, 34 grams of eggs, 3 grams of salt, 3 grams of yeast powder, 30 grams of butter.

Cheese Filling Ingredients]:

180 grams of cream cheese, 18 grams of powdered sugar, 20 grams of fresh milk.

Outer Milk Powder Material]:

30 grams of milk powder and 7 grams of powdered sugar.

Method

How to make bread]:

1.Put the flour, caster sugar, milk, eggs, and salt into a small mixing vat, sprinkle yeast powder on the surface of the flour, and put it in butter.

2.Turn on the Shanghao kitchen machine, start the machine on Gear 1, and it will stir at low speed for 1 minute.

3.Then the machine automatically jumps to Variable 2 and blends for 20 minutes.

4.Because this dough has a high moisture content, the dough will stick to the bottom of the jar, so don't worry about it.

5.By 20 minutes, it was smooth and the bowl was clean and flour-free.

6.By pulling the dough by hand, you can pull up a thicker film.

7.Put in room temperature to soften and cut into thin slices of butter. Turn on the machine in 1st gear, and it will automatically switch to 2nd gear after 1 minute of mixing at low speed.

8.Stir for another 10 minutes to pull up the dough and pull up the large pieces. Membrane.

9.At this point, the dough is stirred and ready to ferment.

10.Take out the dough and drop it on the cutting board a few times, roll it into a round shape, put it in a basin, cover it with plastic wrap, and place it in a warm place for the first fermentation. Ferment at 28-30 degrees for 1 hour.

11.When the dough has risen to twice the size, dip your fingers in dry flour and insert it into the dough, and the dough does not shrink, indicating that the fermentation is done. Divide the dough into 2 equal portions and round the dough.

12.Take 2 6-inch round cake tins, coat them with butter to prevent sticking, and put in two round doughs.

13.Cover with plastic wrap and let rise at 40 degrees for 40 minutes, until the dough is doubled in size.

14.Preheat the oven to 170 degrees, place the molds on the bottom layer and bake for 23 minutes.

15.The baked bread is removed from the mold and placed on a grill to cool.

How to make cheese filling and milk powder]:

16.Cut the room-temperature softened cream cheese into small pieces, add powdered sugar and beat with an electric whisk over heated water until creamy.

17.Add the fresh milk in small quantities and beat well with an electric whisk each time.

18.Refrigerate the cheese for 30 minutes.

19.Mix the milk powder + powdered sugar with a mesh sieve and sift it in a **.

20.Use a bread knife to cut the cooled bread into 4 portions.

21.For each bread, use a knife to make 2 cuts in the middle.

22.Use a small spatula to spread the cheese filling into the incision, not too much to avoid a greasy taste.

23.Then spread the cheese filling evenly on the surface of the bread.

24.Put the bread cubes coated with cheese filling into the milk powder box and dip the sides with the milk powder.

Where do you learn to make bread? Make chocolate cheese rolls.

I believe that many people like to eat bread, some time ago I made a chocolate cheese roll, I didn't expect it, it was really delicious, soft and delicious, and there was a brushed effect, and the method was shared with you.

Ingredients: 250g of high-gluten flour, 4g of salt, 40g of caster sugar, 40g of yeast powder, 3g of cream cheese, 70g of eggs, 25g of milk, 125g of water, 2g of cocoa powder, 7g of old noodles, 80g of white sesame seeds, to taste.

Old noodles: 200g of gluten flour, 120g of water, 2g of yeast powder

The steps are as follows, and it's very simple.

01.Prepare the required raw materials in advance. 02.

Mix the ingredients needed for the old noodles, send them to refrigeration and ferment for 12 hours, and then take out the honeycomb that looks like the picture on the back. 03.Pour the high flour, salt, sugar, yeast powder, cream cheese, eggs, and milk into the mixing tank of the chef's machine.

04.Turn on second gear, stir for 20 minutes, then remove the dough, it can be pulled out like a film. 05.

Half of the dough is taken and cocoa powder and water are added. 06.When the chef machine starts the second gear and continues to stir for about 5 minutes, the film can be pulled out.

07.The stirred dough is smooth and elastic. 08.

Roll out the dough and put it together. 09.Cut it in half and overlap it.

10.Then divide it into 9 equal portions and roll it up. 11.

13.Then roll it flat. 14.

Roll it up again. 15.Place it in a baking dish to rise.

16.When the dough is twice its original size, brush the surface with egg wash and sprinkle with sesame seeds. 17.

Preheat the oven to 180 degrees and bake for 28 minutes. Once the bread has cooled completely, you are ready to enjoy.

A delicious chocolate cheese roll is ready, so if you like it, get your hands on it.

Where do you learn to make bread? Of course, come to West Point College at noon.

Sailing at noon, West Point College is a professional pastry training institution integrating French pastry training, Korean decorating training, bread and European bread training, coffee beverage training, and fondant professional training. We adhere to the technology-oriented teaching philosophy, adhere to the craftsman spirit, specialize in technical research, and strive to build West Point talents. The school brings together a group of creative bakery trainers.

Experienced, skilled, innovative, energetic and infectious, each label reflects our high standards of mentorship. Our team comes from the director of a chain cake shop, the director of desserts of a five-star hotel, a certified pastry chef in Wilton, a national certified senior pastry chef, a PME fondant certified chef in the United Kingdom, and many award-winning experienced pastry chefs.

Add all ingredients to the bread maker or chef and noodles. The butter needs to be softened, and when the dough is formed, make a bread roll first. Peel the dough apart and make a few cuts on it.

Cheese bread is a very delicious bread, and you can learn to make it, so how to make it? Let me introduce you to the cheese bread method.

Raw materials

Ingredients: bread body: 300g high flour, 3g yeast, 30g sugar, 145ml milk, 1 egg (55g), 2g salt, 30g butter, filling: 20g milk powder, 120g cream cheese, 30g powdered sugar, 25g milk, 25g bread body, milk powder

Make your'The taste buds rush to the skies --- the steps of cheese bread.

1.Knead all the bread ingredients except butter into a smooth dough, my bread maker is Paste, knead for 15 minutes) Add the softened butter, continue to knead until the glove film state (continue to knead for 20 minutes), put it on the bread maker base to ferment until it is twice the size, poke it with your fingers, not fast**, not dented

2.Ferment to twice the size and poke it in with your fingers, not fast** and not dented

3.The dough is vented and the bread machine kneads the dough for 7 minutes. Take it out and roll it round by hand and put it in the 8-inch chiffon mold (brush a thin layer of oil around the bottom and inside of the chiffon mold so that it can be removed after baking).

4.Put it in the steamer for secondary fermentation, the temperature here is relatively low now, I still prefer to add water to the steamer and heat it a little until it is twice as large.

5.The oven is heated at 180 degrees, placed on the lower level, and baked for 25-30 minutes, depending on the respective oven, the temperature of each oven is different.

6.After baking, it will be demolded and left at room temperature to cool before we can make the cheese filling.

7.Mix the ingredients of the cheese filling and whisk it with a whisk at low speed until it is uniform and free of particles, which is very simple!

8.Cut the bread in half and then cut it in half, that is, it is divided into four equal parts.

9.Take a piece of bread and cut it with two knives in the middle.

10.Insert the cheese filling in the middle and spread the cheese filling evenly on both sides. Wipe the four one by one.

11.Finally, spread the cheese on both sides and dip it in milk powder.

12.That's it for the cheese pack, how about it? It's appetizing when you look at it!

13.I would like to say that the taste is really good, and you must not miss it for the brothers and sisters who control cheese!

14.Finished product.

Cheese bread.

Ingredients: 250 grams of high flour, 1-1 2 teaspoons of dry yeast (about 3 grams), 160 grams of milk, 40 grams of sugar, 1 teaspoon of salt, 20 grams of butter, appropriate amount of mozzarella cheese.

Method 1Except for butter, knead the other ingredients into a dough, add butter and knead until smooth and elastic, and the fermented dough will ferment to about twice the original size.

2.Dip your fingers in flour and insert them into the bottom of the dough to take them out, the small pit will not retract quickly to complete the fermentation, divide the dough into 4 parts, roll the round lid and let the plastic wrap stand for 15 minutes.

3.Roll out one portion of dough into a long dough sheet and add small pieces of crispy cheese (add cheese to your liking and taste, and distribute it evenly on the dough).

4.Roll up the dough sheet, drain it into the oven as the green body, put it in a warm and wet place to ferment and wait for the green body to grow to twice the original size, use a sharp knife to cut two knives on the surface of the panel, spray a little water on the surface, and put it in the middle layer of the oven at 180 degrees for about 20 minutes.

Tip: Baking time: Please adjust the baking time appropriately according to the power of your own oven.