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Cuttlefish bamboo charcoal cheese bread

2018-04-05 08:00:26
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This bread is called "Black to the End," and I decided on the name during a conversation with my bread teacher, panini Sensen.

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The use of cuttlefish juice and bamboo charcoal to make black snacks in the past two years has become a fashion, from the classic cuttlefish pasta to the cuttlefish juice and noodles dumplings to cuttlefish bread and bamboo charcoal macarons, bamboo charcoal cookies... With its bright black color and subtle fragrance, black dim sum is worth trying. This is a salty bread, slightly Italian flavor, cuttlefish powder and noodles, with a trace of bamboo charcoal powder to make it a black in the end, add cheese to enhance the taste texture, although at first glance it looks dark and a little evil to make people want to look, but bite down... Those who love salty bread will never stop.

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It rained so much today, I like to snuggle in my small sofa on a rainy day in summer, with my favorite bread books, drawing books, China books, a cup of hot black coffee, and a piece of baked bread. So quiet, so stable, until the night falls, it is a good time to dream, listening to the rain falling on the leaves, falling between the petals, falling in the pool... Then went to sleep, good night, after reading this text of you, my most warm and lovely person.

Food ingredient
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Strong flour 230g

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20g whole wheat flour

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Scalding - High gluten flour 30g

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Scalding seeds - Boil water properly

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10g granulated sugar

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Salt 5g

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Egg mixture 20g

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Butter 20g

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Dried yeast 4g

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Bamboo charcoal powder 1g

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Cuttlefish meal 3g

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Water 140g

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Parmesan Cheese Powder 4g

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Filling - Parmesan Cheese powder 3g

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Filling - Cream cheese 60g

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Filling - Small amount of black pepper

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Filling - 8 pitted olives

procedure
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Pour an appropriate amount of boiling water into 30g flour and stir well to make scalding seeds. Let cool and set aside

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Mix the ingredients except the filling until a smooth dough is formed

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After the gluten has fully expanded, the dough is covered with plastic wrap and a damp cloth to ferment

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Let rise to double the size and remove to vent

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Divide into 4 equal circles and relax for 15 minutes

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Beat the room-temperature softened cream cheese

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Stir in the ground black pepper and Parmesan cheese and the drained olives until well combined

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Roll out the loose dough, wrap in the filling and roll up

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Roll the long strip and knead tightly to form an even strip

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Bend the dough into a horseshoe shape and place on the baking sheet

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Let rise until doubled in size and remove

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Cut the bread with scissors. Preheat the oven to 180 ° C for 16 minutes

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