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Cheese bread ｜ Life THEATER: Recipes for useful cooking videos

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Ingredients

Strong powder : 200g
Dry yeast : 2g
sugar : 14g
salt : 3g
egg : 1 piece
milk : 110g (total when combined with eggs)
water : 30cc
Salted butter : 10g
Sliced cheese (melting type) : 70g

Time required

38minutes

Procedure

1) Mix the dough 00:27
Put water and instant dry yeast in a bowl and leave it for about 1 minute.
Put the eggs in a small bowl, add milk to a total of about 110g, and mix.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Add melted yeast to a small bowl and mix.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.
2) Knead 01:02
When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it up, put it in a bowl, wrap it and leave it for 5 minutes.
Re-knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
When the butter is mixed with the dough to some extent, knead it by hand until it loses its luster (around 30 times).
Roll the dough so that the surface is smooth and put it in a closed container.
3) Ferment 01:50
Place in the refrigerator for at least 8 hours to ferment.
It's OK if the whole vertical and horizontal swells 1.5 to 2 times.
4) Mold 02:00
Dust the dough with strong flour (outside the amount) and remove it from the closed container.
Place on a floured table and cut into 8 equal parts.
Dust the dough, halve it from the front to the back, rotate it 90 degrees to halve it from the front to the back, and rotate it 90 degrees to halve it from the front to the back, repeating the same process three times.
Close the stitches tightly and line them up on the frying pan with the stitches facing down.
5) Finish ferment 02:27
Cover the frying pan and heat on medium heat for 2-3 seconds, turn off the heat and let sit for 15 minutes.
It looks about 1.3 times. I hope it gets bigger.
6) Bake 02:39
Cover the frying pan and bake on low heat for about 10 minutes.
Place cheese on the dough, turn it over, cover and bake for about 8 minutes.

Point

・ When kneading the dough, use your fingertips to stretch and fold the dough for about 2 to 3 minutes.
・ When you knead the dough into a round shape and the moisture becomes uniform, you can knead it properly. There is no problem with some unevenness.
・ For the fluorinated frying pan, you can leave the dough as it is. For other frying pans, lay an oven sheet and line it up.
・ Store the dough in the refrigerator for about 3 days. If you can't bake immediately after fermentation, you can store it in the refrigerator as it is.
・ If you don't have to do finish fermentation but prefer fluffy bread, finish fermentation after molding. Put the dough in a frying pan and cover it. Heat on medium heat for 2-3 seconds, turn off the heat and leave for 15 minutes.
It looks about 1.3 times. I hope it gets bigger.
・ After molding, the finish will be beautiful by closing the eyes down.