Cheese Treasure Island Bread

1. Use the direct method to put the dough ingredients into the bread maker and stir until a slightly transparent film like dough can be pulled out, then put it into a container.

2. Cover with plastic wrap and ferment until 2-2.5 times larger.

3. Preparation of cheese filling: Cream cheese is mixed with fine sugar and heated over water until it melts without any particles.

4. Add light cream and stir well for later use.

5. Divide the fermented dough into 7 equal parts, roll them into a round shape, cover them with plastic wrap, and let them rest for 15 minutes.

6. Apply oil to the hamburger mold and sprinkle high powder to prevent sticking.

7. Roll the relaxed dough into a round cake that is the same size as the bottom of the hamburger mold.

8. Roll the relaxed dough into a round cake that is the same size as the bottom of the hamburger mold.

9. Use a cup to invert and press down on the dough with force.

10. Obtain circular and annular surfaces as shown in the figure.

11. Roll out the circular dough piece to the same size as the bottom of the hamburger mold and place it inside the mold.

12. Place the circular surface again.

13. After being prepared in sequence, let it warm and moist before conducting secondary fermentation.

14. Brush the surface of the fermented dough with egg mixture, put the cheese filling into a piping bag, and squeeze it into the dough to about 80% full.

Preheat the Changdi 3.5 version oven, heat it up and down to 180 degrees, and hold the middle and lower layers for 25 minutes. (Although I didn't use a thermometer to measure it, I think the temperature of this oven is quite accurate. Previously, my family's oven had to lower the temperature by at least 10 degrees each time to bake.)

16. The entire process is clear and visible at a glance.

17. Finished product drawings

18. Finished product drawings

19. Finished product drawings