一口乳酪麵包 Bite size Parmesan Cheese bread

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When I saw Carol老师’s blog, I was so attracted by these bite size Parmesan Cheese bread. I have her cookbook on cake but not the bread. I will read up her blog whenever I want to use her bread recipe.  Hub loves Parmesan Cheese so I decided to bake these for breakfast.

 

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I added 2tbsp of Parmesan Cheese, (recipe used 1tbsp) which is like not enough for me. Hub said just nice. Or maybe the taste is not cheesy enough for me. I will add more cheese next time. While I knead the  sticky dough for 30 minutes, Zann helped to shape them into heart-shaped bread.

 

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Recipe adapted from Carol老师’s blog.

High Protein Flour 200g
Instant yeast 1/3tsp
Castor sugar 30g
Egg 1
Salt 1/8tsp
Parmesan Cheese powder 1 tbsp (I added 2Tbsp)
Milk 80g
Unsalted butter 30g(cut into cube and cool down to room temperature)

Mix all the dry ingredients except butter till well-blended. Add in the liquids (egg and milk) and knead to form a rough dough. Add in butter cubes and knead to form elastic dough. (the dough is very sticky, but I continue to knead until it is non-sticky and elastic). Took me almost 30mins hand knead. Let it proof for 60 minutes or till double its size. Punch down the dough to release air and let it rest for another 15 minutes. Flatten the dough and roll it into 1cm thick rectangular shape, and shape accordingly to your desired shape. (the dough in the original recipe, is cut into 2cmX2cm square pieces).  Arrange them into baking tray and let them proof for another 30 minutes. Bake in preheated oven at 180’C for 12-14 minutes.

 

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe .

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