How to make cheese Island delicious

Cheese Island

Soup: 75 grams of high gluten powder, 75 grams of water, yeast 0.5 grams

How to make cheese Island delicious

Main dough: 125g high gluten flour, 50g low gluten flour, 2G yeast, 38g sugar, 4G salt, 10g milk powder, 25g whole egg, 55g water, 25g butter

How to make cheese Island delicious

Cheese filling: 100g cream cheese, 40g light cream, 40g powdered sugar

Practice of cheese Island

1. After the yeast in the soup is melted in water, add high flour, stir well, cover with plastic film and let stand

2. When the fermentation presents abundant honeycomb shape, put it into the cold room and use it after 16 hours

3. Mix all the ingredients of the soup dough and the main dough except butter until smooth. Add butter and stir until the expansion stage. Cover with plastic film and ferment twice as much

4. Take out the fermented dough, divide each one into 100g after exhausting, and let it stand for 15 minutes. Grease the inner wall of 4-inch movable bottom round mould for standby

5. Take a portion of dough and roll it into a circle. Print a circle with a circular mousse ring

6. Roll the center round piece to the same size as the mold

7. First put the dough, then put the ring, complete the cover of the plastic film, and finally ferment (about 40 minutes)

8. Make cheese stuffing in the fermentation process. Stir all the ingredients evenly and smoothly

9. Squeeze the cheese filling into the middle of the fermented bread, brush the whole egg on the edge, and put it in the middle of the oven preheated 180 degrees for about 25-30 minutes

Food tips

If you don’t have a 4-inch round mold, you can use a round paper cup holder instead. According to the size of the paper cup, you can divide the dough of different weights.