Cheese is one of my favorites.Whether it's a pizza, a steak, a pie, or a loaf of bread, I always like to sprinkle some on top, which greatly stimulates my appetite.Although it's not a good thing to have too much appetite, I still don't like it.It's not my favorite, but it's a good companion to bread.That's how we got this meatloaf cheese.Reference weight: 8 pieces

WHAT YOU NEED

Ingredients

Meat loaf in moderation and filling
One egg (about 45 grams)
Egg juice in moderation and surface decoration
240 grams of high starch flour
40 grams of low-fat flour
3 grams of yeast
120 grams of water
30 grams of fine sugar
3 grams of salt
25 grams of butter
10 grams of milk powder
Masurilla cheese in moderation with surface decoration
Salad sauce in moderation and surface decoration
Dried onions (or cinnamon slices) in moderation
surface decorated

How TO MADE Meat and cheese

Steps 1 to 4

1. Cutting butter, softening at room temperature.

2. Take 50 grams of warm water to dissolve the yeast and let it sit for 5 minutes.

3. Then the yeast water and other dough ingredients (except butter) are all mixed together.

4. Let's move.

Steps 5 to 8

5. It's not difficult to rub the dough by hand, and it doesn't take much effort, but you have to rub it with skill.

6. The rough membrane is rubbed out, and the edge of the hole is not smooth.

7. You can add butter at this point.

8. I've always thought there's a great word for muddy, muddy, muddy, muddy.

Steps 9 to 12

9. It's a bit like that, but it's true.

10. Keep trying, until all the butter is absorbed by the dough, and it will become a smooth dough again.

11. It feels almost the same, so cut a piece of it open and see how it comes out.

12. A medium-sized thin film can be pulled out, it's not easy to break, and the back edge of the piercing is smooth, so it's okay.

Steps 13 to 16

13. (There's no need to pursue the glove film, but to focus on the state of the film, I can only hold it in my hand for the convenience of one-handed photography...)

14. It is placed in a bowl, covered with a preservative film, and fermented at room temperature, which is also called basic fermentation.

15. In areas without heating in winter, external forces are needed.

16. When the dough is fermented to 2.5 times the size, the finger sticks to the flour, gently pokes the dough, the fingerprint does not immediately bounce back, and the dough does not collapse, which indicates that the fermentation is just right.

17. Remove the fermented dough, rub the exhaust, divide it into eight parts, and knead it into clumps.

18. Cover with a preservative film and relax for 20 minutes, this is the second hair, also called the middle hair.

19. And then I started doing makeup.

20. The loose dough is rubbed again, the exhaust is rubbed, the dough is grown into a square face with a dough stick, and the sides are pressed thinly with fingers.

21. Put on a moderate amount of meat loaf.

22. Roll it up.

23. Press the thin one on the outside.

24. When the whole structure is finished, it is placed in the oven.

25. Put in the oven, put a bowl of warm water at a temperature of not more than 50 degrees at the bottom, do three rounds, which is also the final fermentation.

26. Bread with stuffing, eventually fermented to 1.5 times the size.

27. Remove the eggs and brush them on the surface.

28. At this point, the oven is preheated to 180 degrees.

29. Cut the masurilla cheese into threads, put it on the bread, then squeeze it back and forth over the salad dressing, and finally sprinkle it with dried onion fin, or cinnamon slices (also called basil).

30. When the surface decoration is complete, put it in a preheated oven, heat it up to 180 degrees, bake it for 15 minutes, and it is ready.

31.

Handy cooking tips

　　The amount of water that needs to be added depends on the condition of the flour, the moisture in the area, the type of flour, the water absorption of the flour, etc.The less water you can replenish, the more you can't replenish.So the amount of water is just a reference, not a fixed amount.It is recommended to reserve 20% when adding water.The dough will lose water during the kneading process, because the amount of water is reserved at the beginning, so be careful to replenish the water when kneading.The method is to take a small bowl of water and put it on the side of the board, and if you need to, you can put your finger on the dough.3 Because it's not toast, it doesn't need to reach the full stage, nor does it need to pursue the glove film The state of the membrane is the most important.The ideal temperature for one shot is 27 degrees, the ideal temperature for three shots is 35 degrees, and the ideal humidity is 80 to 85 percent.In areas without heating in winter, external forces are needed, such as the fermentation function of the oven or the electric heating blanket, but the fermentation function of the oven has a high temperature, basically reaching 40 degrees, so it can be opened and closed for a while.If the temperature exceeds 40 degrees, it will make the fermentation air hole too large, the dough structure rough, and acidic, because the optimal breeding temperature of lactic acid bacteria is 40 to 45 degrees, if it wakes up at this temperature, the lactic acid bacteria will reproduce quickly and make the bread acidic.The specific time of fermentation is determined by the specific temperature and state of the bread.The degree of final fermentation, how many times it is fermented, is also related to the shape of the bread made.If it's a mountain-shaped toast, it's going to take a little longer to ferment, and if it's a loaf of bread that needs a clear pattern on the surface, you have to control the fermentation time, otherwise you'll have to bake it again, and all the patterns will be gone.If the portion is divided into two plates, the two plates can be fermented at the same time, but not baked at the same time.9 Cheese slices can be cut thinner and placed more tightly, so it looks better.Otherwise, it's more like a caterpillar bread.You can make 10 tablespoons of dried onions yourself, wash the onions, cut them into small pieces, put them in the oven, bake them at 150 degrees for about 10 minutes, or heat them in the microwave for 3 to 5 minutes, so that the onions are dry.Be careful not to burn.Any baking temperature and time is closely related to the temper of your oven, the temperature and time are not fixed, please depend on the specific situation of your oven.