The oven is made by Siemens, baking pan size 30*40.
Australian high gluten flour
Cream cheese (Kiri 5 pieces)
whole egg white
|10 grams (optional)|
|3 grams (optional)|
Whole egg wash (brush surface)
How to make savory cheese bread
Pour all ingredients except butter and garlic and onion into the chef’s mixer bucket and start the chef’s machine, first on low, then on high, for about ten minutes. Add the butter and start the chef’s appliance again, first on low, then on high, for about 10 minutes. Knead until you get a hand film state.
Go into fermenter, 30 degrees, 30 minutes. Press the garlic into the garlic paste, chop the shallots, and add some vegetarian oil and salt. Dough doubled in size and remove.
Divide the dough into 12 equal portions, knead well and cover with plastic wrap for 20 minutes.
Roll out the dough into a wide top and bottom shape, then roll out the garlic or green onion into the dough. Roll it out again to a wide top and bottom shape. The garlic and shallots will make four garlic and eight shallot-flavored loaves.
Start rolling from the wide side.
Once all rolled up, tail down, arrange in baking dish. Place in fermentation oven at 30 degrees for 30 minutes, second fermentation about 1.5 times larger. Brush with egg wash and place in a preheated 170 degree oven on medium heat for 25 minutes.
Toast the rolls for 25 minutes on medium heat at 170 degrees.
Everyone’s taste is different, so be flexible with the amount of salt and sugar you use.
The leavening temperature is different, so be flexible with the leavening time.
The oven temperature and time can be controlled flexibly because of the difference in ovens.