After learning this milky cheese roll, I will never go to the cake shop again, it is much better than buying it

[ Dish name ]: Creamy cheese roll

[ Ingredients Required ]:

250 grams of bread flour and 100 grams of milk

6 slices of Bajifu cheese and 1 egg

20 grams of white sugar and 4 grams of yeast

15 grams of butter and 2 grams of salt

[ Cooking Process ]

1. The first step, we still need to prepare the cheese rolls, the cheese slices we need the most, here, we recommend Bajifu's cheese slices, the taste is very good, and then we have high-gluten flour and milk and eggs, which must be indispensable, this time. We need to prepare yeast, butter and salt, and a little bit of sugar.

2. After the ingredients are ready, we first put all the ingredients except butter, all the ingredients, all the ingredients into the bread bucket, knead for 15 minutes, of course, your eggs must be broken, and if you beat them, you must not put the whole egg in it, right?

3. According to the current situation, because we also put yeast, the current temperature is basically about 20 minutes, the butter is already relatively soft, and our dough has already been kneaded, now, we put the butter that has been soft into the dough, put a few pieces on the line, don't put too much, the taste will change, don't put too little, there is no taste, put almost three or four pieces, and then continue to knead with the dough, Knead these two things together again for more than 15 minutes before stopping.

4. Then after kneading, we put the dough in the center of the basin, then cover it with plastic wrap, let him ferment in a cool place for a while, the fermentation is estimated to be about an hour, it's okay, we take it, and then continue to ferment in the oven, the oven can set the temperature of 38 degrees, the time needed, 40 minutes is enough, it's good, if more, you can set it for a few more minutes.

5. Then we take it off, the fermented dough, we can see that it is already very fluffy, we poke the dough with our hands, we can see that the pores of the fermented dough will not collapse, nor will it bounce up, which proves that our dough is just fermented.

6. Then we take it out, divide it into several small groups, let them drain the gas, divide it into several small groups, depending on yourself, you can divide it into two large groups, or you can divide it into eight more small groups, all of which are okay, I myself, divide it into six equal parts, and then put them on the panel, then cover it with plastic wrap, and let it for 15 minutes.

7. After making them, we can put them in the basin, then vacate the panel, then take out a portion of the dough, roll it out into a rectangle with a rolling pin, and then divide the bagel cheese slices in half.

8. Like the one I took in the photo, spread the cut cheese slice on one side of the dough sheet, and then cut or cut the other side into small even strips.

9. Then roll up the side wrapped around the cheese slices.

10. On the other side, dip it in an appropriate amount of water, and then wrap the small strips of cut cheese rolls.

11. Finally, at both ends, dip them in water again, and then glue them end to end.

12. Do this for all six, put them in the oven after they are done, and carry out the second fermentation, or the same temperature, the same time, you can brush the fermented ones with a layer of egg liquid, so that the color is very good.

13. After the fermentation is completed, we will officially bake, we adjust the oven to 170 degrees, preheat it for five minutes, and then bake it on the medium layer for 15 minutes. After 15 minutes, the toasted rolls are ready to eat!