Cheese Rolls / 汤种芝士条

Recipe Category:

Ingredients / 材料:

a: 195 g Bread flour, 102 g Cake flour, 6 g Dry active yeast, 6 g Salt, 30 g Sugar
b: 60 g Egg, 65 ml Warm milk, 75 g Water Roux Starter
c: 45 g Butter/Margarine
d: Some Gouda cheese shreds, dry parsnip and paprika powder

Method / 做法:

Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume.
Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each 60 grams, and round up. Let stand for 10 minutes at the room temperature.
Press down each small dough to release gas. Using your hands, gently roll and form each into a narrow loaf, similar to olive, about 20-25 centimeters long. Let rise for about 40-60 minutes.
After rising, brush the dough with egg wash and sprinkle with some Gouda shreds. Bake in a preheated 175C/350F oven for about 15 minutes. Taking out and sprinkle with parsnip and paprika powder.

把原料中的（a）和（b）混合在搅拌盆中，低速搅拌一分钟左右。调到中档，继续搅拌直到面团形成。然后慢慢加入牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状即可。
将面团从搅拌盆中取出，取一个塑料袋，倒入少许油。用手将塑料袋中的油搓匀，将面团收口朝下，把袋子中的空气排出，进行发酵1小时直到面团膨胀为双倍大。
将基本发酵后的面团收口朝下，排除气体，分割成9份，每份大约60克。滚圆室温静置10分钟。
将面团收口朝下，用手拍扁排出气体，面团翻面，将其卷成橄榄形然后搓成长约20-25厘米长，进行最后发酵，大约需要40-60分钟。
发酵完成后，刷上全蛋液，撒上乳酪丝，入预热175C/350F烤箱烘焙15分钟左右。出炉后洒上欧芹末和红椒粉。

"Cheese Rolls / 汤种芝士条" is part of these categories:

Do not show Chinese text

Back to Angie's Recipes