Making squid ink roll cheese mini bread
This is a roll cheese squid ink bread that I made with squid ink that I bought a while ago. I made a cube bread mold that I put in a long time ago. The blackness of the bread is a bit of an adjustment, but it was baked with roll cheese and made into a pretty attractive bread. I think the bread got more savory with squid ink. It's full of savory charms. Squid ink roll cheese cube bread! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Strong flour
    280g
  • Sugar
    30g
  • Salt
    2/3ts
  • Eggs
    53g
  • Low-fat milk
    170g
  • olive oil
    10g
  • Instant Dryist
    1ts
  • Roll cheese
    110g
  • Squid
    4g
Cooking Steps
STEP 1/6
Put all the ingredients except for the roll cheese into the baking machine, knead with a dough course, and when the dough is finished, add the roll cheese and mix well.
STEP 2/6
First fermentation is done by making the dough round. Fermentation is completed when the volume is inflated by two or three times. It took about 50 minutes from 38 degrees.
STEP 3/6
After dividing into 250g and 50g, cover with wet cloth at room temperature and ferment for 10-15 minutes.
STEP 4/6
Please make it like a picture by folding pork belly. You can make the 50g split well. Then pan into the pan.
STEP 5/6
Please do the second fermentation. Ferment up to 1cm below the mold. It took about 40 to 50 minutes at 35 to 38 degrees.
STEP 6/6
When fermentation is complete, cover and bake in a preheated oven at 170-180 degrees for 20-25 minutes. When you open the lid, if the color is a bit dark, it's all cooked. After separating the baked bread from the pan, it's done when you cool it down!
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