High Gluten Flour: 500 grams
Milk Powder: 30 grams
Butter: 30g
Water (or Milk): 280g Cheese Slices: 6 slices Cheese Powder: Place bread flour, milk powder, yeast, sugar, salt, and water into a stand mixer. Start mixing on low speed until evenly combined, then switch to medium-high speed and mix until a rough gluten film forms. Add the butter and mix on low speed until incorporated, then continue on medium-high speed until a thin, stretchable glove-like membrane develops. Lightly dust the work surface with flour, turn out the dough, and shape it into a smooth ball. Divide the dough directly into 8 equal portions.Shape each small piece of dough into a round ball and let it rest for 15 minutes. Take out one piece of dough and roll it into a rectangle using a rolling pin. Place two slices of cheese on it and squeeze some salad dressing on top. Fold it like folding a blanket, and pinch the seams tightly. Turn it over and place it on a baking tray. I also made a bacon and cheese version. Place it in the oven to proof for 40 minutes. Preheat the oven to 230 degrees Celsius, and make a few cuts on the surface of the bread. Brush with egg wash, or it can be omitted. Squeeze salad dressing into the cuts. Sprinkle cheese powder on the surface of the bread.
Bake at 180-190°C (top and bottom heat) for 15-18 minutes; it is recommended to adjust the baking time according to your own oven. The bread is aromatic, soft, and delicious.
