Cranberry cheese soft European bread
2025-02-09 03:00:52 277
Recently, there have been fewer buns at home, and my son suddenly said he wants to eat cheese bread. This bread has a very high click through rate among my son. I have also shared it before. It is made using the shaping method of round soft European bread, and the "rice" pattern is very beautiful. However, there is a problem that the round sandwich bread is prone to bursting during baking... When it is baked, the cheese filling is exposed, which does not affect the taste, but also affects the appearance. Today, let's share the method of shaping triangular leaf shaped bread. The sandwich bread made in this way will not explode at all, and will be perfectly baked. Moreover, more cranberry cheese filling can be added, which is a great satisfaction for cheese lovers. Many friends have always asked me if I can make bread without a chef's ability, and the answer is definitely yes. It takes a lot of effort to knead dough and make bread by hand. Those who have done it know that I am lazy and firmly refuse to knead dough by hand. Therefore, today I am going to share the method of kneading dough and making bread with a dough machine. Compared to a chef's machine, the price of a dough machine is much more affordable, and many families have a dough machine. After reading the method I shared today, let's use all the things at home to knead bread
Details of ingredients
Technique
Steps to make Cranberry cheese soft European bread
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1. First, let's make the cranberry cheese filling. As today's dough only needs to ferment once, we need to prepare the filling in advance. I have always used delicious and fresh cream cheese, which can make up to 6 breads in one piece. It has a rich and creamy taste, and is a trusted big brand. Children also love to eat it, so we have been using room temperature softened cream cheese in a bowl, adding fine sugar and crushed cranberries. The dried cranberries we bought need to be chopped up and mixed evenly with a scraper, and stored in the refrigerator for later use.![]()
2. Next, knead the dough. Place high gluten flour, milk powder, granulated sugar, yeast powder into the kneading jar, and add liquid ingredients such as eggs and milk.![]()
3. Select the "Western" mode of the kneading machine and set the time to 15 minutes.![]()
4. When kneading for five minutes, pause the kneading machine to determine the dough state, which is about 7-8% gluten state (Figure 1). At this time, add butter that softens at room temperature, start the kneading machine to continue kneading, and the butter quickly blends into the dough. After kneading for another 8 minutes, pause the kneading machine to determine the dough state. At this point, the dough has formed a glove film (Figure 3), which can be used to make bread. Remove the dough from the kneading cylinder, organize and round it, and the dough will appear delicate, smooth, and glossy (Figure 4). The appearance of the dough can also be used to determine the dough state at this time, which can be used to make bread.![]()
5. Divide the dough into 6 equal parts, roll each part round and flatten it, use a rolling pin to roll it open, put the cranberry cheese filling into a piping bag, cut a large opening at the head, squeeze the filling into the center of the dough, lift the edges of the dough, pinch it into a triangle, make sure to pinch the neck tightly, and place the neck downwards.![]()
6. Put it in the baking tray for fermentation. The fermentation oven, the fermentation function of the oven or room temperature fermentation can be selected according to your own actual situation. The set temperature for machine fermentation is 37 degrees, and the fermentation time is about one hour. The dough ferments to about 1.5 times the size. Press the small pit with your fingers and slowly rebound to complete the fermentation of the surface screened high gluten flour. Use the Steamed sandwich cutter to draw the pattern. The oven is preheated at 180 degrees in advance. The middle layer is baked for about 18 minutes, and tin foil is covered according to the coloring condition halfway.![]()
7. Shake the baking tray after baking, release hot air and place it on a rack to cool down.![]()
8. Let it dry until there is almost no residual temperature, and then store it in a sealed bag. It can be frozen but not refrigerated, as refrigeration will make the bread hard.![]()
A whole piece of cream cheese filled filling is a paradise for cheese lovers, taking a bite is super satisfying!
