The surface of the bread is slightly cracked, and I've looked into the cause of this, and it's said that if there's a filling on the surface, it's easier to crack.I'm pretty convinced of this explanation, because I've had a lot of problems making bread, but other than making this surface cheese bread, the rest of it hasn't cracked for a while.The first thing I wanted to do with the CRDF30A was to make this bread, and it finally tasted so good, it's for breakfast tomorrow!

WHAT YOU NEED

Ingredients

140 grams of high-quality flour
20 g of white sugar
10 grams of egg juice
Dry yeast 2 g (3. less for the sake of summer)
2.5 grams of milk powder
15 grams of butter
Water 80 grams (add or subtract as appropriate)
1/4 teaspoon of salt
Fillings: 28 grams of meat and onions
Surface decoration: moderate amount of egg juice
Surface decoration: a moderate amount of masurilla cheese
Surface decoration: onion beads in moderation

How TO MADE Onion meat and cheese bread

Steps 1 to 4

1. Post-oil method, rubbing the dough to the expansion stage

2. The finished dough is placed in a bowl, covered with a preservative film, and first fermented at room temperature.

3. When the finger touches the flour and makes a hole in the top of the dough, the hole neither collapses nor shrinks, but remains in its original form, the fermentation is complete.

4. The fermented dough is exhausted, divided into four equal parts, kneaded, covered with a preservative film, and loosened in the refrigerator refrigerator.

Steps 5 to 8

5. When the dough is loose, cut the masurilla cheese into slices for backup.

6. Also, prepare the filling: remove the green onion, clean it, then cut it into pieces, mix a part of the onion peel with the meat pine evenly as a filling (the filling should be divided equally into four parts), leave some later to decorate the surface of the bread (the weight of the meat pine is forgotten, the rest of the house is poured into it).

7. After a uniform mixture of onion beads and pulp, the total weight is 28 grams.

8. The loose dough is rolled into an oval, flipped over, and a filling is placed on top of the long side.

Steps 9 to 12

9. Roll from top to bottom, squeeze the interface, and place it down on the grill.

10. When everything is ready, put it in a warm, humid place for a second fermentation.

11. At the end of the second fermentation, the egg juice is brushed on the surface, put on the masurilla cheese slices, and then sprinkle the onion beads again.

12. Second floor of the oven, 175 degrees, about 15 minutes.