This is a great-tasting toast, originally from the goddess of love and freedom, slightly modified.I changed the weight, and for convenience, I changed it to a medium-sized one.The coffee powder gives a relief to the mouth that is accustomed to the sweet taste, the cream cheese makes the bread softer, and this is a moderate to medium-sized toast with a soft and sticky taste that really does not disappoint.

WHAT YOU NEED

Ingredients

210 grams of flour
100 grams of pure milk
8 grams of instant coffee powder
60 grams of cheese
10 g of white sugar
2 grams of dry yeast
High powder 90 grams
35 grams of pure milk
30 grams of eggs
40 grams of white sugar
3 grams of salt
1.5 grams of dry yeast
30 grams of butter

How TO MADE Coffee and cheese toast

Steps 1 to 4

1. Ingredients: medium dough A: high flour 210 g, pure milk 100 g, instant coffee powder 8 g, cream cheese 60 g, sugar 10 g, dry yeast 2 g main dough B: high flour 90 g, pure milk 35 g, eggs 30 g, sugar 40 g, salt 3 g, dry yeast 1.5 g, butter 30 g

2. The coffee powder is mixed in pure milk.

3. Put all the intermediate dough (main ingredients) in the packing machine bucket.

4. Select procedure 12 (custom and face), with a default time of 13 minutes,

Steps 5 to 8

5. At the end of the meal, take out the bread.

6. Refrigerated for more than 16 hours (not more than 72 hours)

7. Remove the fermented dough from the refrigerator, shred the dough and put it in the packing machine.

8. Add all the main dough (excluding butter) ingredients, select procedure 12 (custom and dough), adjust the time to 20 minutes,

Steps 9 to 12

9. At the end of the process, the dough has a fairly good elasticity, at this point the dough can be made into small bread.

10. The butter is softened at room temperature and placed in a container.

11. Select procedure 12 (custom and face), time 13 minutes.

12. At this point and at the end of the face, the dough has reached full, membrane-permeable, crack-smooth;

Steps 13 to 16

13. Take the dough out slightly rounded, while taking out the stirring knife.

14. It's time to put it back together.

15. Cover with a wet towel, cover with a baker's lid, the room temperature is above and below 30 degrees, and the stirring itself can also generate heat, so natural fermentation can also be done at this time (at low temperatures you can choose the baker's own fermentation function).

16. The look of the dough fermenting to seven points in the barrel.

Steps 17 to 20

17. Select procedure 18 (baking), time set to 30 minutes, select 750 grams, medium color.

18. When the time came, the bread maker sounded a warning, took out the bread maker's barrel, and said,

19. Pour the bread out to dry and put it in a food preservation bag until it's warm.

20.

Handy cooking tips

　　Some tips on using a bread maker in the summer, the summer weather is hot, the bread maker will generate heat in the process of stirring, so there is a high probability of starting to ferment in the stirring, it is conditional, you can put the bread maker in a cool room, such as turning on the air conditioning operation; or refrigerate the liquid material, such as eggs and milk can be completely changed to cold, while opening the bread maker lid.In addition, refrigerated seeds are also a good option, they do not need to be reheated, they can be directly sprinkled and stirred.In spring and autumn, it can be used for part of the time, such as setting the fermentation time to 20 to 30 minutes, and then using the residual temperature to ferment; in summer, the greenhouse is high enough to ferment naturally.