Fork blt and o'Le is a popular French cream cheese bun in the bread cabinet, which is huge, filling, rustic, rich in flavor and has a variety of layers.
Refrigerated fermentation not only simplifies the process and helps to manage the time, but also makes the bread more pliable, chewy and full of wheat aromas.
A full layer of cream cheese, rich and creamy, smooth but not greasy, plus fresh orange peel, wine-stained cranberries and raisins, the taste is balanced and varied.
I have nothing to do today, looking at the snow on the roof outside the window, chewing slowly, eating bread and drinking coffee. That's nice.
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Breadbread: 500g, unsalted fermented butter, 30g, milk, 300g, yeast, 5gsalt, 6g, sugar, 15g, diced fresh-cut orange peel, 30g, raisins + cranberries, 50g, cream cheese, 200g (or more) Preparation: Raisins and cranberries soaked in rum overnight (at least 30 minutes).
Fresh orange zest and finely dice (remove whitening).
Fresh is best eaten. Sugared or salted peels will change the flavor.
Kneading: Knead the dough in the usual way until the gluten expands.
Hand kneading or bread maker is fine, adjust the amount of liquid as appropriate.
The kneaded dough is sealed and refrigerated overnight.
It can also be fermented directly in a warm place to double the size at one time.
Remove the fluffy dough the next day and warm it until soft and malleable for at least 30 minutes.
The cream cheese is also taken out at the same time and warmed to soften.
Divide the dough into 2 equal portions, roll them out into thin round cakes.
Spread a slice with cream cheese and spread evenly with a spatula or other tool.
Cream cheese can be mixed with sugar to enhance the taste, but I use the plain one.
The other piece is covered and lightly pressed.
Final fermentation: Put a cup of hot water in the oven and ferment mode at 30°C for 50 minutes.
Spray water on the surface, poke holes with a fork to exhaust, use cut paper strips to pose in the shape of a checkerboard (can be omitted), and sieve the powder.
Preheat the oven in place and bake at 180°C for 30 minutes until you are satisfied.
Cut it into pieces and enjoy it, the more you chew, the more fragrant it is