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1
Prepare the ingredients, soften the butter and cheese at room temperature. -
2
Put all the dough ingredients except butter and black tea into the bread machine and knead the dough. -
3
After kneading into a ball, add butter and continue kneading. -
4
Knead out a relatively thin film. -
5
Add black tea powder, knead evenly, roll into a ball and ferment at room temperature until doubled in size. -
6
Mix the cheese filling ingredients and mix well. -
7
Divide the fermented dough into 5 parts, roll into balls and rest for 15 minutes. -
8
Take a piece of dough and roll it into an oval shape, turn it over. -
9
Apply cheese filling on the surface, leaving the edges white. -
10
Roll it up from top to bottom, tighten the seal, and use a rolling pin to thin one end. -
11
Wrap and hold the other end, like making a bagel. -
12
Put it into the Xuechu 9055 gold plate and make the second serving at 30 degrees. -
13
After fermentation has doubled in size, sprinkle an appropriate amount of high-gluten flour on the surface and make cuts. The middle rack of the oven is 190 degrees for 18 minutes. -
14
Remove from the mold and let cool.