Main Ingredients:
High-gluten flour: 100g; Caster sugar: 8g; Salt: 1/4 tsp; Whole egg: 12g; Dry yeast: 1/2 tsp; Fresh milk: 50g; Butter: 8g; Seaweed powder: 1/2 tsp; Cheddar cheese slices: 2 pieces.
Additional Ingredients:
Fresh milk: 60g; High-gluten flour: 15g.
Taste: Sweet and savory; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Seaweed Cheese Bread
Tangzhong Ingredients
Pour milk and high-gluten flour into a pot
Stir well
Heat on low, stir constantly until it forms a dough, turn off the heat, let it cool
Cover with plastic wrap, refrigerate for 60 minutes before use
Dough Ingredients
Pour half of the tangzhong and the dough ingredients except butter, cheese, and seaweed powder into the bread bucket
Mix for 13 minutes with the kneading program
Add butter and seaweed powder, mix for 30 minutes with the kneading program
Stretch until a thin film forms
Place in a large bowl, let it ferment until doubled in size
Deflate and round, let it rest for 15 minutes
Roll out into an oval shape about 20cm long
Place cheese slices on top
Fold both sides to the center, pinch the seams tightly
Flip over, place in a baking pan for final fermentation for about 25 minutes
Make 5 cuts on the surface, continue fermenting for 10 minutes
Brush with egg wash on the surface
Bake in the oven, middle rack, top heat 190 degrees, bottom heat 170 degrees, for about 15-20 minutes
Golden brown on the surface, then it’s ready
