Cheese Bluder
Material A
- 225 g high pro flour
- 10 g sugar
- 3 g instant yeast
- 170 ml of liquid milk.
- Mix ingredients A, knead until combined, then round, put in a container then cover with plastic, let stand for 60 minutes at room temperature, then put in the refrigerator (not in the freezer) for 60 minutes too.
Material B.
- 3 egg yolks
- 50 g sugar
- Beat ingredients B until fluffy
- set aside
Material C
- 60 ml liquid milk
- 150 g high pro wheat flour
- 4 g instant yeast
- Mix ingredients C into ingredients B and stir until well blended…. set aside
Material D
- 100 g margarine
- 1/2 tsp salt
- 150 gr grated cheddar cheese
How to make
- After the second 60 minutes, take ingredient A which is in the refrigerator..then you will see a hollow texture..then mix ingredient A into the mixture of ingredients B and C earlier..knead..then add ingredient D..knead again until smooth
- The dough is sticky but keep on kneading and slamming it until it's smooth and doesn't stick to your hands..it takes a while to get smooth and not sticky.
- After the dough is smooth, put the dough in a container that has been smeared with margarine..cover with plastic until it has doubled in size...about 60 minutes. Depends on the room temperature at home
- After it has doubled, deflate it so that the air comes out then cut it into pieces weighing 50 g each. Round it off, let it rest for a while until it expands again. About 15 minutes. After expanding, the contents can be cheese and chocolate or chicken or beef. on a paper cup line.
- Wait until the dough expands again.. after expanding spread on the bread and give grated cheese then oven at 180 C on medium heat.. I use the tangkring oven.. for 20-25 minutes.. adjust according to each oven ... until the top is golden brown .
- Once cooked, remove from the oven and spread again over the bread with margarine.
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