[Crispy on the outside and soft on the inside, salty and fragrant] garlic cheese bun

Cooking Instructions

1. This recipe can make 6 finished products.
   This time, when I cut the bread, it was not too deep, and the six cloves were not opened, but the bread and cheese were fused together, and I was surprised to find that the texture was softer and smoother. Add a thin layer of crispy skin on the outside, and the entrance is layered.

   

2. Have all the materials ready for later use. (Milk is best chilled from the refrigerator; Butter softened at room temperature and set aside)

   

3. All the dough ingredients except yeast, butter, and salt are placed together in a mixing bucket.
   Reserve 20 grams of milk, according to the absorbency of your own flour, add enough liquid before the dough becomes smooth;
   
   Note: When the flour is just clumped, add the yeast powder. (Beginners should remember)

   

4. As shown in the figure, when the dough appears, it can easily pull out a thick film, and the edge of the poke hole is jagged, you can add butter and salt, and continue to stir at medium and high speed.

   

5. As shown in the picture, a thin and refreshing film appears when the dough is placed, and when the edge of the hole is smooth, the dough is kneaded.
   Note: The surface temperature should be controlled within 26 degrees, if the surface temperature is too high, seal it and put it in the refrigerator to cool down for half an hour, and then take it out for the next operation.

   

6. Remove the dough and shape it slightly into a smoother dough; Seal and place in a warm place for the first fermentation.

   

7. The dough rises to twice the size and does not rebound when you poke the hole with your finger, so it is ready to rise.

   

8. Place the dough on the worktop and divide it into 6 equal portions, each serving of 100 grams of small dough. Gently press the exhaust air and knead it round, cover with plastic wrap and let it relax for 20 minutes.
   Note: When dividing the dough, try to divide it into large pieces of small dough, do not cut it too small, otherwise the relaxation time will be very long and difficult to control when kneading again.

   

9. After the small dough is relaxed, tap the dough with the edge of the palm of your hand, flatten the bubbles, then knead it again, put it on the baking tray for secondary fermentation, set the fermentation mode in the oven, and put a bowl of boiling water to increase the fermentation humidity, ferment for one hour, and send it to 1.8 times the size.

   

10. Taking advantage of this gap, let's make garlic sauce.
    First, put the butter and sugar in a thick-bottomed pan (as shown on the left), heat it over low heat until melted (as shown on the right), then turn off the heat and let it cool.

    

11. After cooling, add the eggs, milk and salt, and beat well with a whisk;
    Then add chopped parsley (chopped chives) and minced garlic, stir well, and set aside.

    

12. Then, let's make the cheese filling.
    As shown in the picture, add sugar to the whipping cream and beat it with a hand-held electric whisk until it reaches 9 rounds, and the cream is upright and sharp.

    

13. Add the cream cheese (in 2 portions) and beat until smooth and smooth.

    

14. Fill the cheese filling in a piping bag, put it in the refrigerator and set aside.

    

15. Let's come back to the second fermentation of the dough. After the second serving, take out the baking tray (as shown above);
    Set the oven to 180/170°C and preheat for 15 minutes.
    ✌ Bake in a baking tray for 20 minutes (as shown below), and cover with tin foil to prevent over-coloring.

    

16. Let the baked bread cool first; Then use a sharp knife to divide evenly into 6 portions, without cutting off the bottom of the bread. (Haha, I can't find my knife, I used a serrated knife, so the cut is a bit unbearable to witness )

    

17. Next, fill each incision with a full amount of cheese filling;
    Note: How much to squeeze in the filling depends on how much the treasures like the cheese flavor, as shown in the figure, this level is just the right amount.

    

18. Cover the bread with garlic sauce (pictured) and place it on the drying rack to control the excessive sauce.

    

19. Once all the garlic sauce is drenched, place it on a baking tray as shown in the picture: be careful to spread the oiled paper. Top each loaf with extra sauce.

    

20. Preheat the oven again, 165/160°C for 15 minutes; Preheat, put in the oven and bake for 12 minutes, and the bread is baked ✌✌
    (please see the Tips note to identify the degree of baking)

    

21. Babies, open the video and see if it's delicious

    

22. Full of fillings, a must-have for breakfast, and nutritious