Cheese with Red Chili Bread | 香辣芝士麵包


For spice lovers!

Cheese with Red chili Bread DIY recipe 香辣芝士麵包 自家烘焙食譜










 














Ingredients | 材料 :
  • Yield: 3 numbers | 3個
(A)
250g  Bread flour | 高根麵粉
  20g  Raw sugar | 原糖
    5g  Yeast | 酵母 (依士)
120g  water (retain 20g and adjust) | 溫水 (留起20g水,需要時用)
    5g  Salt | 鹽
  60g  Milk | 鮮奶 (室溫) 

(B) 20g  Salted butter | 有鹽牛油 (室溫,後下)

(C) Spread on top of bread before baking | 焗前灑上麵包面
  60g  Shredded mozzarella cheese | 碎芝士
3~12 pcs Red chili (3 chili per bread), cut into small pieces | 紅椒3~12只連籽切小粒(1個包3只紅椒)


Steps | 做法 :

Cheese with Red chili Bread DIY recipe 香辣芝士麵包 自家烘焙食譜 Cheese with Red chili Bread DIY recipe 香辣芝士麵包 自家烘焙食譜


  1. 焗爐先以230°C預熱。
  2. 依士加上表小許溫水在小碗中拌勻,待5分鐘。
  3. 大攪拌盆內放入糖、鹽,加上表溫水先溶掉,加入鮮奶(加入鮮奶後的溫度要有微溫好作發酵),加入依士水和其他(A)材料,用手攪勻,放工作台上搓揉麵糰。加入(B)牛油,搓成軟滑不黏手麵糰。放在已塗油的盆中,蓋上保鮮紙放溫暖地方發酵約60分鐘。參照基本麵糰製作
  4. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,分成3個等份,切口往內包,輕輕滾圓,收口向下,蓋上一層擰乾的濕布或保鮮紙,待麵糰鬆弛10~15分鐘。
  5. 麵糰放在撒了根粉的枱上,輕輕拍出空氣,反轉麵糰,做形。放在已塗油的焗盤,包面輕輕界一刀,焗盤中放入一杯熱水,蓋上保鮮紙(或大膠袋內)放溫暖地方,作最後發酵約30分鐘至1倍大。
  6. 包面輕輕塗上蛋液,放上紅椒粒,車打芝士碎,放入已預熱的焗爐並調至220°C,烘焗約18分鐘至金黃取出。


  1. Preheat oven to 230°C.
  2. In a small bowl, dissolve yeast in warm water taken from the list above, set aside for 5 minutes.
  3. In a large mixing bowl, dissolve sugar and salt in warm water taken from the list above, add in milk (the mixture should be at least of room temperature and not cold). Fold in other (A) ingredients, mix well. Transfer it on a counter sprinkled with little bread flour and knead it to a dough. Add (B) butter and continue kneading it to a soft, smooth and elastic dough.  Put dough in a lightly oiled bowl, cover with plastic wrap, ferment for around 60 minutes below/around 30°C. Refer Making Basic Dough.
  4. Take out the fermented dough on a counter sprinkled with little flour, press the dough lightly with your hands to squeeze the air out and divide it equally into 3 portions.  Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 10~15 minutes.
  5. Press the dough lightly with your hands to squeeze the air out. Reverse the pressed dough, shape. Put on baking tray with baking parchment, use a knife to make a cut on the bread top, put also a cup of hot water on the tray, cover it with plastic wrap (or a large plastic bag), for final fermentation for about 30 minutes in room temperature below/around 30°C until double its size.
  6. Egg glazing thinly on bread top, put on red chili and shredded cheese. Bake in preheated oven and adjust it to 220°C, bake for about 18 minutes until golden. Remove from oven.



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