The recipe makes 8 soft breads, which is another very delicious sweet bread!

The formula has a medium water content and is easy to knead by hand. It tastes soft with a bit of elasticity and chewiness, and the bread body has a strong sense of presence.

The grilled cheese sauce on the surface is sweet and delicious, whoever eats it will be confused, it looks good, tastes good, and is easy to make!

No one can resist such delicious sweet bread, it’s sold out instantly after it’s baked. Trust me, just eat it without making a sound!

Both cheeseheads and non-cheeseheads fell in love with it, and they never get tired of it! Worth brushing more!

Materials

Bread body (8 pieces)

High gluten flour 250g

Milk powder 15g

Egg liquid 50g

Milk 130g

30g fine sugar

Fresh yeast (or 3 grams of high-sugar dry yeast) 9 grams

salt 3g

Butter 30g

Rock grilled cheese sauce (about 88g after boiling, 11g/piece)

Light cream 30g

Cheese slices 35g (about 2 slices)

Butter 10g

20g fine sugar

Salt 0.5g

Rock-roasted cheese bread/Private house’s best-seller/Cheesehead’s favorite recipe

Except for salt and butter, all other ingredients are added to the Jolly 7600 chef machine bucket.

In areas where the weather is hot and the room temperature is higher than 22 degrees, it is time to control the temperature of the noodles and use refrigerated liquid. Rock grilled cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 1

Machine timer: 7 minutes

2nd gear 10 seconds

3rd gear 10 seconds

4th gear 10 seconds

5th gear 30 seconds, now the group is formed

Turn to speed 6 for 6 minutes, until you can pull out a rough film, as shown in the picture: Rock-roasted cheese bread/Private house hot seller/Cheese head’s favorite method

Step 2

Add the butter and salt and fold them into the dough by hand, turning them over for better absorption.

Measure the temperature in this step. Before the application is completed, the surface temperature should not exceed 24 degrees. The temperature will continue to rise later.

When the temperature is high, seal and freeze or refrigerate to cool down for about 20 minutes before making rock-roasted cheese bread/private house hot seller/cheese head’s favorite method,

step 3

The machine is timed for 6 minutes.

Directly play in 4th gear for 1 minute.

Turn to speed 5 and beat for 1 minute until the butter and salt are completely absorbed.

Turn to 6th gear for 4-5 minutes to create glove film.

The whole journey takes 13-14 minutes.

You read it right, 7+6=13 points, copy it with the same machine.

Different flours, different beating resistance, and different temperatures may have a difference of 1-3 points. Check the glove film yourself.

There will be differences depending on the recipe. Most of my recipes take 10-15 minutes to make. Rock grilled cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 4

When it comes out of the vat and is rounded, the surface temperature should be controlled at 24-26 degrees.

It is necessary to measure the temperature and be aware of it.

Put it into the fermentation box at a temperature of 28°C and a humidity of 75% for primary fermentation.

The surface temperature must not be higher than 26 degrees. It is better to keep the temperature low than high, but it is best not to go below 24 degrees, as lowering the temperature will prolong the fermentation time. Below 20 degrees, the dough will feel half-dead.

Let me see who is lazy and doesn't take the temperature? I'm talking about you. When asked, you didn't know the temperature and didn't measure it.

Disregarding the temperature and talking about long fermentation time is just to fool around with rock-roasted cheese bread/a hot seller in private rooms/a cheese head’s favorite recipe.

Step 5

To make the rock-fired cheese sauce during fermentation:

Put all the ingredients into a small milk pot, heat over low heat, melt everything, stir evenly, and turn off the heat.

Put into piping bag, cool and set aside.

Just leave it at room temperature and refrigerate it for about 10 minutes before using.

Because cooking will cause loss, weigh it when loading the decorating bag so that it can be divided evenly. I have 88 grams left. Rock-roasted cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 6

Ferment the dough until it doubles in size, sift a layer of dry flour, and poke the holes and slowly shrink back, indicating that the fermentation is complete. Rock-fired cheese bread/Private house hot seller/Cheese head's favorite method

Step 7

Move it to the operating table without damaging the smooth surface. Rock-roasted cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 8

Weigh the total weight and cut into 8 equal portions, 64.5g/portion, sift a layer of dry powder anti-stick rock-burnt cheese bread/private house hot seller/cheese head’s favorite method

Step 9

Tap to release the air and make it all round.

Put it in a fermentation box or at room temperature, 26 degrees Celsius, and let it rest for about 15 minutes. Rock grilled cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 10

Sprinkle dry flour on the surface of the rested dough to prevent sticking.

Do not spread the dough on the countertop as it will slip and make it difficult to roll out.

Roll it out into an oval shape, 15cm long, no longer required.

It must be a regular oval shape, and both sides must be symmetrical. It determines whether your finished bread is symmetrical.

Flip over and rotate 90 degrees sideways.

Fold the upper and lower ends toward the middle and press flat.

Then bring the upper and lower ends together towards the middle, pinch together, and pinch tightly from left to right

Turn it over and press the seam underneath. The dough can be slightly flattened to find a flat surface to make the dough more stable and not roll around. The two sides are symmetrical, which determines whether your finished bread is symmetrical.

Otherwise, after fermentation, cut the two sides asymmetrically, one side will be heavy, squeeze out the sauce and then bake, the sauce will easily flow to one side of the dough. Rock-fired cheese bread/Private house hot seller/Cheese brain’s favorite method

Step 11

Shape together, leaving space, and place on the baking sheet.

Baking pan size 30×40cm (Sanneng 1314 model) Rock-fired cheese bread/Private house best-selling model/Cheesehead’s favorite method

Step 12

Put it into the fermentation box, the temperature is 32 degrees, the humidity is 80%, and ferment until the dough volume doubles. Rock-yaki cheese bread/Private house hot seller/Cheese head's favorite method

Step 13

Sieve a layer of dry powder on the surface to decorate the roasted cheese bread/Private house hot seller/Cheese head’s favorite method

Step 14

Cut the bread vertically in the middle. Don’t cut it crookedly, otherwise the finished product will be crooked, asymmetrical and unsightly! !

Use a sharp blade to cut deeper, with a depth of 1-1.3cm. The two ends can be slightly shallower. Grilled cheese bread/Private house hot seller/Cheese head’s favorite method

Step 15

Place it directly on the scale and squeeze out the sauce. My sauce totals 88 grams. 11g per squeeze. Rock-roasted cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 16

Pay attention here when squeezing the sauce, cut the piping bag wider, and squeeze the center thicker. Squeeze the ends thinly or not at all.

Because after the bread expands in the oven, the cheese sauce on both ends melts and will flow a lot onto the baking sheet. I squeezed the ends of the dough as little as possible, but it still leaked a lot. So you can squeeze in less.

The dough will spread out larger in the middle, and the sauce in the middle may not be enough, so try to squeeze as much as possible into the middle.

The rockyaki sauce will basically flow out a little when baking, don’t worry, as long as it doesn’t flow all over, it’s not a problem.

Gently break off the dripping sauce and remove it. Crispy and crispy rock grilled cheese bread/Private house hot seller/Cheese head’s favorite method.

Step 17

Entering the furnace does not mean the end, nor does it mean success.

Don't row away, keep reading

Place in the preheated oven, Kobic C60m open-hearth oven,

Increase the heat to 145, lower the heat to 200, and bake for 15 minutes.

Place the middle shelf of the wind stove oven at 150 degrees and bake for 10-13 minutes.

In a household oven, place the middle and lower racks, set the heat to 160-170, lower the heat to 180, and bake for 15 minutes.

The last few minutes may color quickly, so it’s best to keep an eye on it to avoid burning it. If the coloring is too fast, you can cover it with tin foil after coloring. It is best not to put the tin foil directly on the bread?♀?, as it will easily stick to the cheese skin on the surface and cannot be peeled off. You can place a baking net on the upper layer and put tin foil on the baking net.

If the oven of the same model or other open-fired ovens does not have a shelf, just lower the heating temperature.

It depends on the conditions of your own oven. It should be the same temperature and time as you usually bake about 60 grams of bread.

Rock-roasted cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 18

When you are satisfied with the coloring, you can take it out of the oven. If the oven heats unevenly, take out the colored ones first. If it is not colored, turn off the lower heat, increase the upper heat by 20 degrees, and extend it by 2-3 minutes. The browned spots on this bread look better. Rock grilled cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 19

Shake the pan immediately after taking it out of the oven and let it cool down.

If the scorched spots are very dark and large, like burnt and gray in color.

It doesn’t matter, keep it sealed at room temperature, the next day the bread will no longer turn gray after the oil has returned, it will become softer, brighter and more beautiful

It sounds amazing, right? I predicted that someone might get burnt, so I tell you guys not to lose heart, give it time, it will cure everything. Rock-fired cheese bread/Private house hot seller/Cheese brain’s favorite recipe

Step 20

How to save:

Cool to hand temperature, bag and seal

Store in refrigerator -18°C

?Cannot be refrigerated

Starch ages fastest when refrigerated at 0-10 degrees Celsius

Before eating, defrost it completely at room temperature and eat it directly to restore the softness of the day.

You can remove the packaging after thawing completely, put it in the microwave, set it to medium heat and let it simmer for 30-40 seconds! If it’s not enough, add 10 seconds! It will be softer and more delicious! Rock-roasted cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 21

Super beautiful, this bread is beautiful, delicious and easy to make!

No one can resist such delicious sweet bread, it’s sold out instantly after it’s baked. Trust me, just eat it without making a sound!

Both cheeseheads and non-cheeseheads fell in love with it, and they never get tired of it! Worth brushing more!

Rock-roasted cheese bread/Private house hot seller/Cheesehead’s favorite recipe

Step 22

This bread contains a medium amount of water. It tastes soft with a bit of elasticity and chewiness, and the bread body has a strong sense of presence.

The grilled cheese sauce on the surface is so sweet and delicious that whoever eats it will be confusedThe grilled cheese bread/private hot seller/cheese head’s favorite recipe

Step 23

Close-up of rock-roasted cheese bread/private store’s best-selling item/Cheesehead’s favorite recipe,

Step 24

Seal in bags and freeze! Remember to turn in your homework! By the way, please give me a "Great", thank you 

(Images from the internet)