Fig cheese European bread.

Today we're going to make fig cheese balds. This European bread is oil-free and low-sugar, crispy on the outside and soft on the inside, with chipped cheese on the surface, plus cream cheese wrapped in the middle, double cheese, and rich flavor.

Let's start with the Polish species.

Add 5.0 grams of low-sugar dry yeast to 0 grams of → water, mix and dissolve the yeast first.

→ add 50 grams of gluten flour and stir until there is no dry powder, do not stir excessively.

→ cover the lid and ferment at room temperature for about an hour, ferment to 2 times the size, and then put it in the refrigerator to refrigerate and ferment at low temperature overnight.

Then process the dried figs.

→ 50 g of dried figs, wash them and cut them into small pieces with scissors.

→ add 5 grams of water and 0 grams of fine sugar, cook and mix over high heat, cook until the sugar melts, and collect the juice.

→ pour into a small bowl and refrigerate for about an hour or two to allow the dried figs to cool completely.

Next, let's knead the dough.

→ 5 grams of high-gluten flour, 0 grams of whole wheat flour, 0 grams of salt, and 0.0 grams of low-sugar dry yeast are put into the mixing bucket, and the dry material is preliminarily mixed with a spatula.

→ 3 grams of Polish seeds, the fermented Polish seeds are pulled apart with a scraper, and there will be this kind of brushed honeycomb shape, and the volume is 0 to 0 times larger than the original.

→ add 10 grams of milk, and after the milk can be reserved for about 0 grams, put it to adjust the dryness and humidity of the dough.

→ put it into the kitchen machine, first knead it at low speed for 9 minutes, knead until there is no dry flour, the flour forms a ball, and then knead quickly for about 0 minutes, knead until the surface of the dough is smooth. This dough will be slightly harder than toast dough, and if you can pull out this film, you can get about 0 into a gluten or so.

→ add the cooled dried figs, knead slowly for about 1 minutes, knead until the dried figs are mixed into the dough, and it is kneaded.

→ take out the dough, wrap the exposed dried figs into the dough, gently round them, and put them in the fermentation box.

→ put it in the oven to ferment at 30 degrees Celsius, ferment for about an hour, and ferment until it is twice as large. Place a bowl of warm water in the oven to keep the dough moist.

Next, let's make cheese filling.

→ 15 grams of cream cheese is often softened, add 0 grams of powdered sugar, mix evenly with a spatula.

→ Add 10 grams of milk powder, continue to stir with a spatula and mix well.

After mixing →, divide it into 28 parts, the weight of each part is about 0 grams, and gently pinch the circle with your hands. If the cheese filling is soft, it can be refrigerated or frozen for a while. It would be easier to freeze a little harder.

After all the portions are ready, put them in the refrigerator and freeze them for about 30 minutes, and the cheese filling will be better to wrap if it is hard to freeze.

Ferment the dough to 2 times the size, poke a hole in the middle of the dough with your fingers, and the dough will be ready without retracting. Start by pressing the dough with your fingers to vent the dough.

When the exhaust is complete, divide the dough into 90 portions, about 0 grams of small dough. After dividing the dough, close the incision to the middle, pinch the mouth tightly, and then gently round it.

There are dried figs in the middle of this dough, do not knead the dough, put it in the fermentation box and relax for 10 minutes.

After 10 minutes, take a loose dough, flatten it by hand, press it a little bigger, put the smooth side down into the cheese slices, and then put a cheese filling to wrap it.

‧ Tighten the tiger mouth into a circle, then pinch the mouth tightly, tidy up the circle with your hands, and wrap one well.

Put it in a baking tray and put it in the oven to ferment at 40 degrees Celsius for about 0 minutes.

Put a bowl of warm water in the oven to keep the dough moist.

If the surface of the fermented dough is relatively dry, you can spray a little water first, and then sieve a little dry flour after the water is dry.

Use scissors to cut the cross on the surface of the dough, the mouth can be cut a little bigger, pay attention to be sure to expose the cheese slices, so that the cheese slices will flow out after baking.

After the oven reaches the preheated temperature, put it in the oven and bake, up and down the heat to 20 degrees, and bake for about 0-0 minutes.

‧ After baking, take it out and put it on the net rack to dry.