Seaweed cheese bread

Published Jul 5, 2022 at 01:38am ET


Seaweed cheese bread

Compared with sweet bread, I prefer slightly salty bread. It feels energetic after eating! So, most of the bread made at home is salty, but because it takes too long to make bread, I always miss the steps and either the bread is out of the oven in the middle of the night. Taking advantage of the joy of success, I gnawed two of them and got up early the next day without thinking about taking pictures. So, the computer draft box is full of steps. Its hard to list the finished product map or bread with finished product map and no step map. It had to be put on hold. Today this bread uses the method of refrigerated liquid seed. In fact, the process is a little similar to that of refrigerated seed. The difference of dough humidity is very big. Ive heard about this before, but I never tried it because I thought it was troublesome. I took advantage of the time to play it boldly in these two days. After tasting it, I really regret that I didnt learn how to refrigerate liquid seeds earlier. What a soft bread! Compared with cake, I feel that bread is my weakness, because the number of failures is more than the number of failures of cake, making cake seems to have a kind of innate familiarity, the first time success, and bread, always in constant exploration, fortunately, also slowly into the formal, of course, there are many things to learn.

Food Material List

  • 1 High powder 180g
  • 2 sugar 45g
  • 3 salt 2-3g
  • 4 water 30g
  • 5 Whole egg 50g
  • 6 butter 30g
  • 7 yeast 3G

Operational steps

  • 1 Liquid seed material: water, high flour, yeast mixed, fermented at room temperature for 2 hours, put in refrigerator 5 degrees, refrigerated for 16 hours - 20 hours.
    Seaweed cheese bread
  • 2 The liquid seed material is taken out of the refrigerator and added to the main dough material except butter. It is kneaded in the bread machine for 15 minutes.
    Seaweed cheese bread
  • 3 Knead the dough until it is thick and easily broken.
    Seaweed cheese bread
  • 4 Then add butter and knead for 15 minutes.
    Seaweed cheese bread
  • 5 By rubbing out a transparent film, you can expand it without needing glove membranes like toast.
    Seaweed cheese bread
  • 6 Dough shaping, fermentation to 2 times the size, about 1 hour
    Seaweed cheese bread
  • 7 Remove plastic exhaust
    Seaweed cheese bread
  • 8 Divide into 6 equal portions (when the bread is 6 equal portions, you can divide into 8 equal portions). Set aside for 15 minutes.
    Seaweed cheese bread
  • 9 Roll the dough into a ducks tongue when its quiet.
    Seaweed cheese bread
  • 10 Put your fingertips in with your hands and roll them slowly into olive shape.
    Seaweed cheese bread
  • 11 Fermentation in a humidity of 80% at 38 degrees is 2.5 times greater.
    Seaweed cheese bread
  • 12 Brush the surface of the bread with egg liquid gently and put cheddar cheese in it.
    Seaweed cheese bread
  • 13 And chopped mozzarella cheese
    Seaweed cheese bread
  • 14 Squeeze in salad dressing and sprinkle with seaweed crumbs
    Seaweed cheese bread
  • 15 Preheat oven 180 degrees, 18 minutes or so surface golden can be. After
    is removed, it can be sealed and stored by cooling to the temperature of the palm.
    Seaweed cheese bread

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Healthcare food category

Baking, Korean cuisine 1


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