My son showed off two in one go, which means it's really delicious and popular with kids. He said, "Mom, can you make 100 of these next time?" The key to success is the consistency of the cheese sauce; get that right, and the recipe is foolproof.
Materials
Rock-baked cheese bread: a recipe to successfully replicate a bakery bestseller without the need for heavy cream. One-stage fermentation, sweet but not cloying. A foolproof recipe for baking beginners.
Prepare the cheese sauce in advance: combine cheese slices, milk, butter, sugar, and salt in a pot and heat over low heat until melted. Use a spatula to spread the cheese sauce, allowing it to flow halfway towards the center for the ideal consistency.
Let cool and then transfer to a piping bag for later use.
Place all ingredients except salt and butter into the mixing bowl and knead for 10 minutes using a stand mixer. After kneading for about 4-5 minutes, add salt and softened butter.
The kneaded dough can be stretched into a thin membrane.
Divide the dough into 12 equal portions, roll them into balls, and let them rest for 10 minutes. Roll each portion out into a long strip, fold both ends towards the middle once, then fold it again, pinch the ends to seal, and shape it into a shuttle shape.
Place in a baking pan and let rise until doubled in size.
Sift flour onto the surface and make cuts 1-1.5 cm deep.
Squeeze in the cheese sauce; the amount of sauce is just enough to make 12 loaves of bread.
Preheat oven to 170°C (top heat) and 180°C (bottom heat), bake on the middle rack for 20 minutes.
The cheese sauce is baked on top to form a creamy skin, giving it a rich and creamy flavor that's absolutely delicious.
The bread is soft and has a delicate texture.
