Cheese bread is done in a simple way, sweet, fluffy and brushed, which is beautiful and delicious

Cheese garland bread

The production process

Prepare 250g of gluten flour, 2.5g of high-sugar resistant yeast, 20g of sugar, 1 egg, and about 125g of milk (the sum of egg liquid + milk is about 170g).

Mix all the ingredients together and knead into a softer dough.

With the help of a scraper, knead on the cutting board until smooth, prepare 2g of salt and 25g of butter, knead them into the dough, and continue to knead or beat until the glove film is kneaded.

Put the dough back in a bowl and cover with plastic wrap until it doubles in size.

While it is fermenting, take out the grated cheese (150g), add a little salad dressing and sugar, and knead it into 6 cheese balls with your hands.

After the dough is fermented, pat the exhaust on the cutting board, then divide it into 6 equal parts, roll it round and cover it with plastic wrap to relax for a few minutes.

Take out the first dough mixture, roll it out with a rolling pin, wrap a cheese ball, close it like a bun and pinch it tightly, and put it all into an 8-inch cake mold.

It's best to use a hollow mold, so that the finished product looks better, it doesn't matter if you don't, you can roll a paper roll with tin foil like me and put it vertically in the middle, don't mind ignoring the shape, after all, delicious is the most important thing.

Cover the surface with two sheets of plastic wrap, one left and one right, and continue to ferment for 40 minutes in the oven or at room temperature.

After the second shot is completed, sieve a layer of high-gluten flour on the surface of the bread crust, send it to the middle and lower layers of the preheated oven, and bake it at 165 degrees for 35 minutes, the time and temperature are for reference only.

Take a look at it, it's super soft and brushed.