@wawayu840: #creatorsearchinsights This homemade salted cheese bread has a chewy crust, soft crumb and rich cheesy salty flavour, perfect for breakfast or snack time.## Ingredients (6 pieces) - 200 g high-gluten bread flour - 10g granulated sugar - 4 g fine salt - 2 g instant dry yeast - 145 g cold milk - 10g softened unsalted butter - Filling: salted butter strips, shredded mozzarella cheese - Topping: cheese powder, a pinch of flaky sea salt Instructions Step 1: Mix and knead the dough Combine bread flour, sugar, salt and instant yeast in a bowl. Pour in cold milk and stir until no dry flour remains. Add softened butter, then knead the dough until smooth and elastic. It can form a thin, tough gluten film (window pane test). Step 2: First fermentation Shape the dough into a smooth ball. Cover it and let it rise at about 28°C for 60 minutes, until it doubles in size. Press the dough gently; the indentation will bounce back slowly. Step 3: Divide and relax Press the risen dough to release air bubbles. Divide it evenly into 6 portions, roll each into a small ball. Cover and rest for 20 minutes to relax the gluten. Step 4: Shape and fill Roll one dough portion into a long triangular sheet. Put a strip of salted butter and shredded mozzarella on the wide top edge. Roll it tightly from top to bottom, pinch the seam firmly to prevent leaking. Repeat for all dough pieces. Step 5: Second proofing Spray water on the surface of shaped bread rolls, roll them in cheese powder. Arrange on the baking tray. Proof at 32°C for 30-35 minutes, until 1.5times larger. Step 6: Bake Preheat the oven to 175°C (upper heat) / 180°C (lower heat). Bake for 16-18 minutes until golden brown. If the surface colours too fast, cover lightly with aluminium foil. Step 7: Cool and enjoy Take out the bread and transfer it to a cooling rack. Enjoy while warm, the cheese inside is stretchy and fragrant! Baking Tips - Do not roll the dough too tight when shaping, or it may crack during proofing. - Use cold milk to control dough temperature and avoid overheating. - Flaky sea salt can be sprinkled on top before baking for stronger salty aroma. Do you want me to shorten this into a concise Instagram caption version?

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Tuesday 27 October 2026 02:16:19 GMT