And speaking of butter and cheese, since I found this book about the mixture of butter and cheese, I can't help but be cautious when I see these two words again.French cheese bread, made with processed cheese, looks like it's been wrapped, and it doesn't feel like butter after it's been baked.I just don't know what kind of processed cheese it is.I've got a piece of cheddar cheese in my hand, and I'm going to use it here.Just make half a slice of cheese bread, this slice of cheese should be enough.Cutting is a technique.Once again, the dough is pulled out of the folds by the blade, and I don't understand what the technical details are to cut that beautiful knife mark.

WHAT YOU NEED

Ingredients

75 grams of starch
Dry yeast 0.3 g
75 ml of water
175 grams of starch
1.5 grams of dry yeast
0.5 grams of salt
4.5 grams of salt
1 g of malt sugar
1/10 cup of vitamin C solution
All the liquids
One slice of cheese

How TO MADE French cheese bread

Steps 1 to 4

1. Liquid: 75 grams of starch, 0.5 grams of salt, 0.3 grams of dry yeast, 75 ml of water

2. Main dough: 175 grams of starch, 4.5 grams of salt, 1.5 grams of dry yeast, 1 g of malt sugar, 90 ml of water, 1/10 cup of vitamin C solution, whole liquid, 1 slice of cheddar cheese

3. Pour the liquid into the bowl.

4. Stir into a uniform dough, about 25 degrees, ferment for 4-6 hours

Steps 5 to 8

5. The dough rises

6. Pour the dough into the malt sugar with water and stir evenly.

7. Add the vitamin C solution and stir evenly.

8. Pour all the flour into the bucket.

Steps 9 to 12

9. Add to mixed solution

10. Injected liquid

11. Bread maker and dough process 13 minutes

12. Pull out the membrane.

Steps 13 to 16

13. Put in a large bowl, 28-30 degrees, ferment for 60 minutes

14. Growing up

15. Pour it out.

16. Flat, rolled up

Steps 17 to 20

17. Turn 90 degrees and roll up.

18. Mouth down and relax for 15 to 20 minutes.

19. Flattened and placed in sliced cheese

20. Rolled up

Steps 21 to 24

21. Turn 90 degrees and roll again.

22. Close the door.

23. Turn down, put on a towel, 35 degrees, ferment for 60 minutes

24. The dough grows and cuts a cross-section on the surface

Steps 25 to 28

25. Transfer to a preheated pan with the oven, spray water on the surface, put in the oven, middle layer, heat up to 220 degrees, bake for about 20 minutes,

26. Gold on the surface, furnace

Handy cooking tips

　　Yeast of less than 1 g is not convenient to weigh, so 1 g can be taken first, 0.5 g can be used half, and 0.3 g can be used one third.Vitamin C solution can be reconstituted with 1 g of vitamin C and 100 ml of water.The baking time and firepower need to be adjusted according to the actual conditions of the oven.