Hello, this is Amanda
we are going to make cheesy bread
when thinking of cheese, don't you think of mozzarella
but there are many types of cheeses
the one I will use today is
is from France
you could say that this cheese also represents France
when we talk about France, people think of
cheese, wine and baguettes right
but there are many types of cheese that originate from France
there is no way we can introduce all of them to you
many of them are named after their region of origin
this one we are using is called camembert
it is used earliest in Normandy
in a town called Camembert
when bought in a store you can see that the packaging
is called something else
this is actually a translation from cantonese
because the French pronunciation of Camembert is
very similar to how they say these words in Cantonese
So that is why it is sold with this tag
today this cheese is
it is very soft in the inside
so after adding heat
there is a beautiful spread of buttery cheese
today it is very special beacuse
we need to make the dough for the bread
we have bread flour here today
but I injured my finger
this happened when I was cutting vegetables while contemplating
and accidently cut myself
so I will be using an easier technique for making dough
you can even use one hand to use this technique
make whole after pouring your all purpose flour
add some milk
egg
sugar
salt
yeast
mix with chopsticks
and it should be this consistency
until there is no dry flour
put on Seram wrap
this is to let it ferment
so without kneading it should rise
and refrigeration will help with slowing down the process of fermentation
you can see that the dough is taking shape after 15 minutes
you can pull it by both ends
after pulling, put them back together
it can help the dough expand
if you think the dough is too sticky, you can add water to your hands
and push the edges of the dough towards the center
helping it make a better outward appearance
and leave it in the fridge to cool down
leave it for 1-2 hours
you can also take it out once in a while to pull and regroup the dough
add water to make it shinier
do it about 3-4 times
this would make it feel like the dough has been kneaded
having the right elasticity
you can pull it so that it is thinner
you can add slightly melted butter in
you don't need to knead it too hard
just as long as the butter is being absorbed by the dough
if you still think it is too sticky, you can add a little dry flour on top
pull again to see the thickness
same with bread, if you can see light through the dough, it is complete
isn't this really easy to do?
it would be even easier if your fingers are not injured
put Seram wrap on top
let the dough ferment in room temperature
take out the cheese
Camembert has a special name for it's cheese
the outer layer of the cheese is actually white
you can also see a little bit of hair like texture on the outside
the hard parts of the cheese is actually the probiotics
when making it the probiotics grow on the outside and make shell
if you eat the cheese straight up
you can also eat the shell too
but the texture is a lot harder
and the taste is a bit more intense
so it gives a different texture to the soft cheese inside
but because I want that
soft and tender texture
I am going to remove parts of the skin
cut the cheese into 3 horizontal pieces
because it is so soft, it may not be completely equal
but it is okay because it will melt when baked anyway
preheat to 180 C
now the dough is about twice the size
take it out
add some flour to prevent sticking
press a bit to take out the air pockets
cut into 3 equal parts
make it into balls
make one of them and press flat
roll the dough
make the sides a little thinner
add cheese onto the center
and wrap it however you'd like
because my fingers hurt, I am doing it a little carelessly
as long as there are no openings it is fine
put that side down
put it aside to let it rest
do the same for the second one
camembert goes really well with nuts
add some nuts to this one
after covering it, you can add some sesame to the outside
put some sesame seeds onto your cutting board
add some water to the dough
press the seeds onto the dough
spread some on top as well
and roll so that it gets thinner
about 18 cm in circumference
put it into the oven
bake for 22-25 minutes in 180 C heat
as long as the color on the top is well rounded it should be fine
if you don't have an oven you, can also steam it
without oil put it on low heat
close the lid
flip on each side for 3-5 minutes
and you can take it out of the pan
the two methods will differ in taste
baked bread will be soft on the outside
filled with delicious cheese
but the pan fried will be crispy on the outside
with melted cheese on the inside
it will be especially fragrant
baked bread will present the original smell of the cheese
Camembert has it's own special fragrance
it would feel earthy like mushrooms in cheese
and it will also have some fragrance from the nuts
so the nuts will exaggerate the earthiness of the fragrance
Camembert looks like
white and harmless
but after tasting it, you can find that the taste is strong
so I only used a little and it is more than enough
and the taste is very plain
so I didn't add to many other ingredients
so you can experience the simplicity of the cheese and fragrance
and I feel like the recipe is quite easy to follow
and you could make it any day you think of it
you can pack the cheese into a bread
and I feel like it is quite delicious
don't think that French cheese has a specific way of eating
and you can use your imagination to create your own dish
and because the bread is also simple
you can make it into a simple entrée as well
it goes really well with other side dishes
if you have time, you can try it out yourself
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