Jumbo Chocban Cheese Bread
Biga Material
- 120gr high protein flour
- 72gr water
- 0.7gr/2 pinch small fingertip instant yeast
- Let stand at room temperature and covered with wrap for 10-12 hours
Core Dough
- 180gr high protein flour
- 15gr milk powder
- 45gr sugar
- 1gr instant yeast
- 120gr total weighing 40gr whole eggs, beaten off and
- the rest is cold liquid milk
- 3g salt
- 24gr margarine/butter
Filling
- -3 bananas, spread margarine and bake in Teflon
- -Chocolate chips
- -cheese (me: use melted cheese)
Toppings
- Grated Cheese And Chocolate Chip
How to make
- 1. Mix biga with core dough except butter and salt, knead until smooth
- 2. Enter the butter and salt, continue to knead until elastic, do a windowpane test, round and cover for 1 hour.
- 3. Deflate the dough, roll it into a rectangle, fill in the middle lengthwise, leaving space at the top and bottom of about 3cm
- 4. Fold the top and bottom to cover the filling
- 5. Slice the right and left slices of the dough up to the filling then cover the contents with the slices alternately left and right (forms like a braid)
- 6. Place on a baking sheet that has been smeared with margarine or lined with baking paper, let stand until it expands (approximately 1 hour) brush the surface with a beaten egg, give grated cheese and chocolate chips on top
- 5. Bake in the preheated oven, at 175C for 25 minutes/adjust to each oven.
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