Cheese bread roll | 芝士卷

For those who love great tastes!!

Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes










 













Ingredients | 材料 :
  • yield: 10 numbers | 10個
(A)
250g  Bread flour | 高根麵粉
  20g  Raw sugar | 原糖
    4g  Yeast | 酵母 (依士)
120g  water (retain 20g and adjust) | 溫水 (留起20g水,需要時用)
    5g  Salt | 鹽
  50g  Milk | 鮮奶 (室溫) 

(B)
  20g  Salted butter | 有鹽牛油 (室溫,後下)

(C) Spread on top of bread before baking | 焗前灑上麵包面
 60g  Shredded mozzarella cheese | 碎芝士


Steps | 做法 :

Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes
Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes
Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes
Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes Cheese bread roll 芝士卷 自家烘焙 食譜 home baking recipes 自家烘焙 食譜 home baking recipes


  1. 焗爐先以210°C預熱。
  2. 依士加上表小許溫水在小碗中拌勻,待5分鐘。
  3. 大攪拌盆內放入糖、鹽,加上表溫水先溶掉,加入鮮奶,依士水和其他(A)材料,用手攪勻,放工作台上搓揉麵糰。加入(B)牛油,搓成軟滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約40分鐘。(可參照基本麵糰製作)。
  4. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,分成10等份,手掌包覆麵糰,拳心同時出力將麵糰捏成球狀,稍微滾一下,將麵糰排列在盤上,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛20分鐘。
  5. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,做形。放在已塗油的焗盤,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約40分鐘至2倍大。
  6. 包面輕輕塗上蛋液,放上芝士碎,放入已預熱的焗爐並調至190°C,烘焗約10~12分鐘至金黃取出。
  1. Preheat oven to 210°C.
  2. In a small bowl, dissolve yeast in warm water taken from the list above, set aside for 5 minutes.
  3. In a large mixing bowl, dissolve sugar and salt in warm water taken from the list above, add milk. Fold in other (A) ingredients, mix well. Transfer it on a counter sprinkled with little bread flour and knead it to a dough. Add (B) butter and continue kneading it to a soft, smooth and elastic dough.  Put dough in a lightly oiled bowl, cover with plastic wrap, ferment for around 40 minutes below/around 30°C. (Reference: Making Basic Dough.)
  4. Take out the fermented dough on a counter sprinkled with little flour, press the dough lightly with your hands to squeeze the air out and divide it equally into 10 portions.  Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 20 minutes.
  5. Press the dough lightly with your hands to squeeze the air out. Reverse the pressed dough, fold two sides of dough into the centre, fold it again towards yourself and roll into a long rod shape. Wait for 5 minutes, roll it slightly from one end towards yourself while holding the other end with your hand. Roll it towards yourself and make a roll as in the photo. Put on baking tray with parchment, put also a cup of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 40 minutes in room temperature below/around 30°C until double its size.
  6. Egg glazing thinly on bread top, sprinkle shredded cheese. Bake in preheated oven and adjust it to 190°C, bake for about 10~12 minutes until golden. Remove from oven.



0 意見 :

張貼留言

 
-->