Cheese Stick Bread is the secret recipe
High-gluten flour 400g | Low gluten flour 100 grams |
Milk powder 25 grams | Egg liquid 60 grams |
Milk 315 grams | Salt 6 grams |
Fine sugar 60 grams | Fresh yeast 18 grams |
Butter 50 grams | Surface decoration: |
Salad Dressing Appropriate amount | Cheese shreds Appropriate amount |
Honey sauce (baked brush) | Honey 12 grams |
Salad Dressing 30g |
Step 1
Except for the butter, put all the ingredients into the cooking machine one by one. Put the salt and yeast separately and not together (in summer, use iced liquid for kneading the dough)Step 2
Mix well at speed 2 and then knead at speed 5 until a rough film can be drawn out. Add butter.Step 3
Then use the 2nd gear to knead the butter until it is completely absorbed, then continue to use the 5-6 gears to knead it to the complete stage, and you can pull out the elastic glove film.Step 4
The temperature out of the cylinder is controlled at around 26 degreesStep 5
Take out the dough base and ferment until doubled in size.Step 6
Divide the dough evenly into 12 pieces, each dough is about 85 grams, put it in a crisper to rest for about 15 minutes. (Wake up less in summer and wake up more in winter)Step 7
Take out the rested dough and roll it into a rectangular shape, turn it over and press the bottom to be thin.Step 8
Roll up from top to bottom.Step 9
Shape into long strips.Step 10
Spray water on the surface and coat with grated cheese.Step 11
Place on baking sheetStep 12
Send it to the fermentation box and let it double in size.Step 13
Spread salad dressing on top.Step 14
Place into the preheated oven and bake at 175 degrees for about 18 minutes on the lower and middle racks.Step 15
Full of colorBe careful to cover with tin foil to avoid over-coloring.Step 16
After taking it out of the oven, brush a layer of honey sauce on the surface while it's still hot. (Stir the salad dressing and honey evenly) and sprinkle some chopped parsley to garnish. (You can ignore it if you don’t need it)Step 17
Fallen in one breath Cheese Stick Bread Locks In The Cooking Techniques of This RecipeThe oven temperature is for reference only and cannot be copied