Lime Cheese Bread 🍋‍🟩 Refreshing and sweet-and-sour flavor | A recipe perfect for summer

To prepare Tahitian limes, scrub them clean with salt, then use a grater to grate the peel, discarding the white pith as it will be bitter; only use the green peel.

After the cheese has softened, add the powdered sugar and mix well with a spatula.

Squeeze in lemon juice and add lemon zest.

Mix with a spatula

Transfer to a piping bag and refrigerate until needed.

Add all ingredients except salt, yeast, and butter to the Hauswirt M6 stand mixer.

Set the machine timer for 7-8 minutes. Then, beat on speed 2 for 10 seconds, speed 3 for 10 seconds, speed 4 for 10 seconds, and speed 5 for 30 seconds. At this point, the dough should form a ball with no dry flour. Next, beat on speed 6 for 6-7 minutes, until the dough reaches 70-80% gluten development and forms a rough, serrated membrane when torn.

⚠️⚠️In summer, it's crucial to control the dough temperature when kneading. We didn't mention temperature control earlier because we hadn't added yeast yet. At this step, the temperature must be above 24 degrees Celsius. Take the dough out, spread it evenly in a metal food storage container, seal it tightly, and freeze it until it reaches 15 degrees Celsius before kneading. After cooling, put it in a stand mixer, add salt, butter, and yeast (encapsulate the yeast in the dough, preventing direct contact with the butter and salt).

Set the timer for 5-6 minutes. Beat on speed 4 for 1 minute, then on speed 5 for 1 minute, until the ingredients are mostly absorbed. Then beat on speed 6 for 3-4 minutes, until the mixture reaches a 9-10 level of elasticity, forming a smooth, tear-resistant membrane.

After removing the dough from the fermentation tank, round it off. The ideal dough temperature is between 24-26 degrees Celsius, but not exceeding 26 degrees Celsius. Mine had a long freezing time, reaching 10 degrees Celsius, so the dough temperature was a bit low after fermentation, but this isn't a big problem; you can extend the fermentation time.

Place the dough in a 28-degree environment for the first proofing (room temperature is sufficient in summer; turn on the air conditioner if it's too hot). The dough is ready when it has doubled in size, sifted with flour to prevent sticking, and a hole poked in it slowly springs back.

Once fermentation is complete, transfer the mixture to a work surface, being careful not to damage the smooth surface. Cut into 8 equal portions, approximately 63 grams each.

Sift a layer of dry powder to prevent sticking, gently pat to release air, and round off the entire shape.

Place in a 26-28 degree environment to relax for about 20 minutes.

Sprinkle some dry flour on the surface of the relaxed dough to prevent it from sticking (do not sprinkle it on the work surface, as it will become slippery and difficult to roll out).

Roll out into a circle with a rolling pin

Flip it over and squeeze in 30 grams of cheese (don't use all the filling; reserve a little for decoration before baking).

Pinch the top and bottom together, like making dumplings, and pinch twice to prevent them from bursting open.

Flip it over, gently rub both ends, and shape it into an olive shape. If it's sticky, sprinkle some flour on your hands.

Once all the fillings are done, leave space between them and place them on a baking tray. Seal the tray tightly and place it in an environment of 30-35 degrees Celsius for a second fermentation.

Ferment until it increases in volume to 1.5-1.8 times its original size. Don't let it rise too much, or it will become hollow.

Dust the surface with flour for decoration. Use a sharp blade to cut a slit down the middle of the dough, making sure it's not too shallow, just deep enough so the filling doesn't show. Pipe the remaining cheese filling into the center.

Place in a preheated oven (CAS 750S, no heat preservation plate), on a San Neng 1314 baking pan, on the middle-lower rack, at 130°C top heat and 190°C bottom heat (180°C bottom heat for the original baking pan), bake for 15-20 minutes. ⚠️For other home ovens, refer to 150-170°C top heat and 180°C bottom heat, bake for 15-20 minutes.⚠️To keep this bread green and look better, you can cover it with aluminum foil when putting it in the oven and keep it covered throughout the baking process. Alternatively, you can cover it with aluminum foil 5 minutes after putting it in the oven (as shown in the picture, the aluminum foil is placed on the upper baking rack; it won't damage the surface of the bread and won't affect observation).

Close-up

Immediately after baking, tap the pan to cool. The cheese decorations piped before baking won't spread out on their own; after baking, use a small spatula to spread them evenly on both sides. Garnish the surface with lemon zest and half a lemon slice.

This is a very refreshing sweet and sour bread. The bread itself is very soft, with a smooth and silky lime cream cheese filling in the middle. The lemon flavor is invigorating and fragrant. One bite is so refreshing and the taste is amazing! Your taste buds will be instantly captivated by this sweet and sour flavor! The sweet and sour taste is just right! This is a unique taste of summer! A bread made for summer! You won't forget it after one bite; it's so delicious! You should try it!

⚠️⚠️Storage Method: Seal in a bag and freeze at -18°C. Do not refrigerate, as refrigerated toast will stale quickly and harden easily. Thaw at room temperature before eating; it will be very soft. Microwave on medium heat for 30-50 seconds for an even softer and tastier finish!

Delicious and easy to make, come and try it! Remember to submit your results and give me a "Great" rating. Thank you everyone, and I wish you all great wealth and prosperity, and may you eat as much as you want without gaining weight! For other delicious breads, follow my homepage and search "bread" in the search bar at the top.

٩(˃̶͈̀௰˂̶͈́)و

(˶‾᷄ ⁻̫ ‾᷅˵)