Mascafone Cheese Bread: Using old fermented species
Bread made with mascarpone cheese that I carried on my back for sale. There were quite a few fermented seeds left after I fed them in the refrigerator, so I put them together and kneaded them together. When I finished it, it tasted really good. It's moist and savory, so they asked if it was bread that my family bought..The mascarpone cheese bread that was like the bread I bought! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • fermented species
    200g
  • Strong flour
    180g
  • a faraway party
    10g
  • Salt
    4g
  • Instant Dryist
    1ts
  • Honey
    28g
  • Milk
    40g
  • unsalted butter
    20g
  • mascarpone cheese
    80g
Cooking Steps
STEP 1/12
This is the leftover fermented species (discard) from the used rice. It's a fermented species with 100% moisture content, and the amount is about 200g. I took it out of the refrigerator the night before making it, left it at room temperature, and used it. I used some swollen fermented species
STEP 2/12
In a bowl, combine discards, strong flour, instant dry yeast, salt, sugar, honey, and milk and lump together at low speed. I used milk by heating it up a little because the weather was cold.
STEP 3/12
When the ball wall becomes a lump, add the butter at room temperature and mascarpone cheese at room temperature..
STEP 4/12
Knead at medium speed for 10 to 14 minutes. The dough won't be firm because the fermented paper is in it. If you knead the dough for too long, it becomes a loose dough, so it becomes smooth as it clumps into a lump, and if you stretch it out gently, it stops the dough as long as it forms a thin film
STEP 5/12
It's well rounded, so it's first fermentation. It's about 2 to 2.5 times bigger.
STEP 6/12
The temperature of the dough was about 22 degrees, but it took about 90 minutes from 27 to 28 degrees.
STEP 7/12
When the first fermentation is completed, it is divided into two lumps and rolled up to medium fermentation for 12 to 15 minutes at room temperature.
STEP 8/12
And I get plastic surgery. Push the dough into an oval shape and then..
STEP 9/12
Flip it over and fold the pork belly.
STEP 10/12
Then roll it up and pinch it well.
STEP 11/12
Panning the bread pan and press lightly.
STEP 12/12
Then the second fermentation is done. Ferment about 80% of mold. It took about 80 to 90 minutes at 27 to 28 degrees.
When the second round is complete, preheat to 190 degrees Smeg and bake at 165 degrees for 30 minutes. Apply butter, milk, or oil to the baked bread when it is hot
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