Hello everyone! This is Sherry, today we’re going to make a chili beef cheese bun
The soft bread is wrapped with cheese and ground beef,
With the peculiar spicy flavour of green hot pepper,
Appetizing and nutritious
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50g whole egg
130g cold milk
50g cold water is left about 20g to adjust the humidity of the dough
The temperature of wet ingredients is about 3-5°C in summer and 10-15°C in winter
Pour in 325g bread flour
22g caster sugar, 5g salt
Turn on low speed 2nd gear
Appropriately increase or decrease the amount of water according to the water absorption of the dough
Stir until the dough is basically even
After cleaning the flour on the wall of the bowl, add 4g of instant yeast
Stir until it is basically even
Put the dough in the refrigerator for 20 minutes. If the room temperature is below 20°C in winter, you don’t need to refrigerate it.
Refrigeration can control the temperature of the dough, and gluten will also be produced after the flour is hydrated
Turn on medium speed 4 and knead until the dough is smoother. It takes about 4 minutes
You can add butter when the membrane is thicker and there are some jagged teeth on the hole edge
Put in 24g softened unsalted butter
Divide the dough into small pieces for easy mixing with the butter
Turn on low speed 2 and stir until the butter is disappeared and the dough becomes a ball again. It takes about 2 minutes
Then knead at medium speed 4 for about 6 minutes until the dough is smooth and elastic
The surface of the kneaded dough is smooth and elastic, not sticky to the hands and not sticky to the bowl
Can pull a thin and smooth membrane, with almost no jagged teeth on the hole edge
Fold the dough until surface is smooth and put it in a oiled bowl
Cover and ferment to double size, takes about 60-70 minutes at 26°C
Prepare the filling while waiting for the dough to rise
The long hot green pepper is used here
After being fried with ground beef, it is particularly fragrant and the spicy taste is just right.
A green hot pepper, 3/4 diced for filling
The remaining 1/4 is chopped into tiny pieces and used for bread topping later
One garlic clove chopped for filling
Heat the pot on medium-high heat, pour in the ground beef, and fry until the colour changes
Switch to medium fire
Add minced garlic, 1/2tbsp soy sauce, 1/2tbsp sesame sesame oil, 1/2tsp sugar
Add diced green pepper and stir fry a few times
Turn to low heat and add about 1/2 tsp of black pepper
Stir evenly then transfer to a bowl
Cool at room temperature for later use
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Divide the dough into 6 equal parts, each about 100g
Expel large bubbles and round the dough
Cover with damp kitchen cloth or plastic wrap, let the dough rest for 20-30 minutes
When the filling is completely cooled
Add 150g of mozzarella cheese
Mix well and set aside
Roll the dough into a rectangular shape, turn the smooth side down
Organize into a rectangle about 24cm long and 12cm wide
Put about 60g filling, avoid sticking fillings on the left and right sides
Gently pinch the left and right sides to prevent the filling from leaking out
Roll up from top to bottom
Tighten up
Pinch tightly on the left and right sides,
Put it into the baking tray with the seam side down
Cover it with a damp kitchen cloth or plastic wrap
Proof the dough to 1.5 large, at room temperature 26°C, it takes about 30-35 minutes
The dough after proofing looks slightly larger than the volume before proofing.
Brush a thin layer of whole egg
Sprinkle some mozzarella cheese and chopped green pepper to garnish
Preheat the oven to 400°F / 200°C, bake at the middle rack for about 15 minutes until golden brown
This bread is very soft
Cheese, beef diced and green pepper exude an attractive aroma
Very appetizing and delicious
If you like my cooking video, please remember to like it 👍 and subscribe to my channel!
This is Sherry, see you next time 👋