Materials?

Milk170g

Quick-drying yeast 1/2 teaspoons (2g)

30 grams of sugar

Low-gluten flour180g

High gluten flour 120g

5 grams of oil

6 slices of yellow cheese

How to make cheese steamed bread?

In summer, ice milk, yeast, sugar, flour and oil are weighed into the dish in sequence and scraped evenly to make the flour absorb all the liquid.

Knead it into a ball with your hands. Take it out and knead it into a smooth dough on the table. You can also use a machine to stir. Complete the kneading procedure within 10 ~ 15 minutes.

Next, the step of "pressing the exhaust" is carried out. Roll the dough long, fold it back and roll it out again. Repeat 8 times.

The dough will be a little sticky and soft when pressed back.

The purpose of folding this way for about 8 times is to help the dough vent and make the dough smoother. This will make the steamed bread smooth.

Finally, roll the dough into a dough with a width of about 30 cm and a width of about 27 cm. Pay attention to the thickness of about 0.5 cm. Turn the dough over so that it is smooth.

Press the end of the dough to one side and roll it thin with your fingers or a rolling pin to help it close easily at last.

Use yellow cheese slices. I use American cheese slices, which are soft and easy to roll up. You can also use a yellow car instead of beating cheese.

Three rows like me, leaving a little distance in the middle.

Then roll the dough tightly.

Finally, glue the joint, sprinkle a little flour and knead the dough to make it even.

I'll cut it into eight equal parts here. You can also choose to cut 10 or 12, depending on your personal preference. Be careful not to cut it too wide, just a height of 2 ~ 4 cm. Because this dough will stand up. Too high is not good, easy to tilt.

Stand up the cut dough, tidy up the parts that are stuck together because of knife cutting, and knead the dough into a cylinder.

The oiled paper was fermented on it, and the fermentation was 1.5 ~ 1.8 times. The picture above shows before fermentation, and the picture below shows after fermentation (comparison). Boil water in a pot and steam over medium-high fire 10 minute. Stew for another 3 minutes, then open the lid.

Steamed! Be sure to eat it while it is hot!

It smells sweet and soft.

It's a pity not to try ~

skill

Can be made of ordinary medium gluten flour. I mix high-gluten flour with low-gluten flour, and the proportion is also based on personal habits and favorite dough texture. You can also try.

The cheese steamed bread that can't be eaten is put in the cold storage and eaten within three days. Take it out of the refrigerator before eating. Wet the paper towel with a kitchen paper towel, wrap the steamed bread with the paper towel and put it in the microwave for 30 seconds, and you can eat the soft cheese steamed bread!

It can be frozen for a month. You can also heat it in the same way before eating, and the heating time is extended to 1 minute.