It's a salty bread with Mediterranean characteristics, and it's estimated that very few people in the country will do it.I prefer to cook something fresh and unusual.So I tried it out, and it looked like it was a complicated process, but it wasn't that difficult, it just took a little bit of time.And it's characterized by water buffalo cheese and rollers.Water buffalo cheese is a type of masurilla, but it tastes and tastes better than what we usually eat.It's also more nutritious.It may not be a good idea to buy water buffalo cheese, I know it's on sale in Beijing, and now it's on sale in China, so you can try it.This bread is very soft and salty.A salad of pumpkin vegetables for breakfast, or pumpkin soup, should be perfect.

WHAT YOU NEED

Ingredients

Wheat flour 280 grams of common flour
1 teaspoon of yeast
Two eggs.
25 grams of butter
Half a teaspoon of salt
Parma ham or bacon 4 slices
One buffalo cheese
200 grams of cheese
Roller sizes
100 grams of milk

How TO MADE Mediterranean crown cheese bread

Steps 1 to 4

1. First you have to make the bread embryo, you can choose to use your own hands and dough, but for efficiency I use a bread machine to complete the dough and dough.

2. First put the milk eggs and salt, the salt must be sprinkled on the edges, the amount of salt according to personal preference, because water buffalo cheese is salty, pay attention to the salt will be more salty.

3. Add equal amounts of wheat flour and starch, add yeast

4. Start with the dough until it becomes a smooth dough.

Steps 5 to 8

5. After doubling the size of the face, wrap it in a preservative film, refrigerate it for two hours, and let the butter harden.

6. Remove the dough from the refrigerator, sprinkle some more thin slices on the pan, and then quickly complete the following steps before the butter evaporates

7. Thin the dough and make a square.

8. Then stick the dough that's close to your side on the panel, and you'll know why.

Steps 9 to 12

9. Bring out the water buffalo cheese

10. Put bacon, water buffalo cheese on the dough, sauerkraut, preferably fresh lettuce leaves, tear a little and spread.

11. If you like cheese, you can sprinkle some cheddar cheese on it.

12. The more difficult step is to roll the dough into rolls, paying attention not to start rolling from one side of the panel, but from the other side.

Steps 13 to 16

13. The dough doesn't run when it's mainly rolled on the panel.

14. When rolling, roll the dough on one side and rub the flour on the other side.

15. After being rolled, it is rolled from the middle to both sides, and the stick becomes evenly wide and longer.

16. Then cut off one of their heads.

17. Use a sharp tool to cut the bread from the middle evenly on both sides, taking care not to let the filling fall out

18. Apply all the filled parts upwards, then grab one side with both hands, and quickly twist the bread slices in the opposite direction into a velvet braid.

19. Be careful to catch it, and be fast, or the filling will fall out.

20. The last step in the process is to twist the two ends to the tip, and then roll them together into a crown shape.

21. Then wrap it in a preservative film and let it sit for more than half an hour.

22. Now you can bake it, before you bake it, brush the surface of the egg, sprinkle it with flour, it looks better.

23. You can also add a little cheddar cheese.

24. You can put it in the oven.

25. Because each oven is different, only the temperature parameter is given here.

26. It's about 200 degrees in a large oven for 20 minutes.

27. Small oven 150-170 degrees, roast for about half an hour.

28. When you bake it, you'll see the melted cheese leaking out of the bread as it expands, and it's very beautiful.

29. It's finished, it looks great, and it's delicious.

30.