high gluten flour
50 grams of white granulated sugar
How to make hexagonal bread (hexagonal cream cheese bread)
Prepare the ingredients: After taking oil and salt method, in addition to butter and salt, all other ingredients into the mixing drum of the chef machine, first enable slow speed, the ingredients mixed into a ball, and then change to medium speed to continue to knead.
Mix the dough until a thicker film can be formed. Continue to knead the dough on the bottom speed, and when the butter and salt are all dissolved into the dough, gradually knead the dough again on medium-high speed until the film comes out. Mine is a Dongling chef’s machine, a bargain, only $399. I can usually get the film out in 20 minutes to within.
This is to elongate the thicker film, this time add butter and salt.
The state of the film
This is the state with butter and salt.
Here’s a video of it mixed with butter and salt.
Then take out the dough, cover with plastic wrap and place in a warm place for the first fermentation. Fermentation temperature is recommended 28-30 degrees Celsius, ferment until doubled in size, inserting holes with dry flour without retracting.
Remove the dough from the oven, pat lightly to ventilate and divide into 12 equal portions (about 76.2 grams per portion).
Roll the dough again, cover with plastic wrap and ferment for 15 minutes.
Put the dough into a hexagonal mold and put it into the oven for secondary fermentation. The recommended temperature for secondary fermentation is 37-38 degrees Celsius with 75% humidity.
Rounding into the hexagonal mold.
When the dough has doubled in size, brush the surface with egg wash and sprinkle with white sesame seeds or almond slices.
Preheat oven at 180 degrees for 10 minutes, bake at 180 degrees for 15 minutes, cover with foil.
Picture of the baked bread
Picture of the baked dough
The picture on the right shows the addition of cream cheese. How to do it: make a slit in the six corners with a razor blade, remove a bit of bread, then put the cream cheese inside a piping bag, then Squeeze inside the mouth of the bread. Brush the bread with milk while it’s warm and sprinkle a layer of powdered milk on top with a mesh sieve… doesn’t that look beautiful!
One more picture.