Skip to main content

Mini Cheese Bread (一口乳酪面包)

Saw this mini cheese bread in "Original Flavor' while browsing through the book. Thought it is quite interesting. No need to shape the bread dough after mixing and kneading. All you need to do is to roll out the bread dough flat and square. Then cut into small cubes. Let it rise until it is 1.5 of it size and bake in the oven. 


'原味'看到这一口乳酪面包,好喜欢呢!! 一口一粒肯定回吃个不停咯...哈哈哈
有微微的乳酪香,软软的面包,真的不错吃 ^_^
Sam called this parmesan cheese bites, he just can't stop eating one after another. The taste is a mild parmesan taste and the texture is soft.

 I like it with extra cheese, so i slice small piece of cheddar cheese, cut a small slit at the side and sandwich the cheese in ^_^ yum..yum 

 微 微的帕马森干酪香, 再夹上一小片车达乳酪更佳呢 ^_^
一口接一口, 甜中带点咸, 哎哟!! 忍不住多吃几个!!

 Texture of this mini bread is fine and soft. It is still soft even the next day :D
面包的蛮柔软呢,留到第二天还软软 :D

Wanna try some... help yourself with one, two and three bites  ^_^
来吃, 一,二, 三口吧!!! 

Let's check out the recipe here...

Mini Cheese Bread (一口乳酪面包)
method: straight dough (直接法)
recipe adapted from Original Flavor by Carol Hu
Yields: 60-70 mini ones
(mine is only 50-60 mini ones :p maybe mine is a bit bigger in size)

Ingredients:

80 cc  milk (i use 80ml milk)
1 egg ( i use size 'AA'  65g without shell)
30 g castor sugar (the second time i make this bread i use 30 g brown sugar)
1/8 tsp salt
200 g bread flour
1/3 tsp instant yeast
1 Tbsp parmesan cheese (the second time i make this bread i use 1 Tbsp grated cheddar cheese)
30 g butter (i use cold butter cubes)

To do:
(i am using bread machine to mix and knead the bread dough)
  1. Add milk, sugar, salt, bread flour, parmesan cheese into the bread pan. Make a well in the flour and add instant yeast into it. Add butter, putting it at the corner of the flour. Use dough function to mix and knead the dough. Then the dough will sit in the bread pan for the first proof about 60 minutes or double its size.
  2. When the dough is ready (after the first proof) take it out punch down to expel air, roll it round and let it sit for 15 minutes , covered with a piece of cloth. (i only let the dough sit for 10 minutes) Using a rolling pin rolled the dough out into a flat and square sheet, with thickness of 1cm. Cut into small cubes of 2cm x 2cm each small cubes.(i did not cut exactly 2cm x 2cm i only 'agak- agak' :p)
  3. Arrange the small cubes into a greased and lined with parchment paper baking tray. Spray some water onto it. Let it proof for another 40-50 minutes or until it is 1.5 bigger in size.
  4. Bake in a preheated oven at 180C for 12 - 14 or until the top is slightly golden brown.
For those who uses a stand mixer 
  • Add all ingredients except butter in a mixing bowl, knead till smooth dough.
  • Add in the butter and knead until dough is smooth and elastic. Spray dough with some water , then cover with cling film and set aside to proof till double in size.
  • Proceed to no 2 from the above.
I am submitting this post to Cook-Your-Book #5 hosted by Joyce from Kitchen Flavours.

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Comments

  1. Hi Doreen,
    Your cheese bread looks wonderful, so soft and delicious! I can imagine how good this must be with a cup of hot coffee! Yummy!
    Carol's books are all in Chinese, she should have it in bilingual, then there will be more sales! Haha! I like her recipes but too bad, cannot read Chinese! Always drool over her books at Popular Bookstore, like looking at her breads!
    Will bookmark this recipe!
    Thanks for sharing with CYB!

    ReplyDelete
  2. 我不要吃123口,我要吃456口!哈哈~

    ReplyDelete
  3. I have a post on this mini bread too. It is fragrant with milky taste. Kids love the mini size. Your bread is nicely baked. Love to have some now! :)

    ReplyDelete
  4. I loved these little cheese breads.....they look so soft and perfectly baked ...would really like to taste them....

    ReplyDelete
  5. Mui Mui, I have seen quite a number of friends made this b4. These look so cute with their bite-size! Love them!

    ReplyDelete
  6. i also learned about this method of shaping the bread thru other blogs earlier..they are really cute little buns, arent they?

    ReplyDelete
  7. Hi Doreen. Your bread looks so fluffy. I wish I can achieve this texture.

    ReplyDelete
  8. 我要多多个。因为我的嘴巴大嘛!哈哈哈 。。

    ReplyDelete
  9. Hi Mui, I came in to look at your lovely buns at midnight last night and been dreaming about it lol! Looks really soft and fluffy! Going to pin this!

    ReplyDelete
  10. cute cute cute.... wished i hv the entire basket to myself.... i can just eat it and watch tv whole day!

    ReplyDelete
  11. 好可爱,小巧玲珑。

    ReplyDelete
  12. Happy Halloween and wish you and your family have a pleasant weekend.

    ReplyDelete
  13. 这个香哦,我可以一次吃多多粒,oops。。我的嘴巴很小的,呵呵

    ReplyDelete
  14. Only 50 to 60 minis ?! I die lol That's a LOT ! Cheese bread ?! 'nuf said ! Will steal this recipe if I have time ;D

    ReplyDelete
  15. Hi mui, tried this recipe today using bm but the dough was really really sticky and didn't rise nicely. Was wondering if I should reduce the liquid since it's quite humid in my country. I had to add a lot of flour to knead the dough before it can be rolled and cut. It tasted nice though. =)

    ReplyDelete
  16. Just tried the recipe. The dough was initially very very wet. Had to add a lot more flour. It turned out good but it didn't taste cheesy at all. The texture of the bread was alright after coming right out the oven or the toaster (overnight). Would love to tweak it to see how to make it taste better - either more buttery or cheesier. But thank you for the simple recipe

    ReplyDelete

Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D N...

Shark Fin Dumpling ~鱼翅饺

This Shark Fin Dumpling (yu chi gow), is one of my favorite dumpling. Although it is named Shark Fin Dumpling, but they contain no actual shark fin in it. Some say the look and shape of the dumpling does look like shark fin and other do include in imitation shark fin, though. I am lucky to have spotted this long hibernating in the book shelf chinese dim sum book ‘香港地道小吃’ translated as 'Hong Kong Authentic Tapas' Well, Do, you find this look like Shark's Fin?? 看看形状像不像鱼翅呢??  Filling for the ingredients are prawn, mince meat, carrot, yam bean and black fungus. Get ready the filling and the wanton wrappers. This is the parade of my Shark's Fin dumpling ... lol Homemade parchment paper liner. Arrange them neatly into the bamboo steamer. HOT! HOT! From the steamer!! Loaded with filling ..YUM! ENJOY~ Shark Fin Dumpling (yu chi gow) (Scallop dumpling /Cilantro dumpling - depends which filling you using) Recipe adapted from  ‘香港地...

Marble Butter Cake .. 云石奶油蛋糕 - Bake Along #59

Thanks to Bake Along hosts Lena , Joyce and Zoe for having this Marble Butter cake as this month theme. Thanks again to Jeannie for sharing her marble cake recipe and thanks again to Wendy for her mrs ngsks butter cake.  谢谢 Bake Along 活动的主持人们 - Lena, Joyce 和Zoe选择了云石奶油蛋糕当这个月活动的主题, 让我终于动手烘了这个很想尝试的奶油蛋糕食谱. 也谢谢Jeannie分享了同个食谱. Alright!! stop thanking now..lol This marble butter cake recipe is a keeper.  这个 mrs ngsks 奶油蛋糕食谱太棒了. 原食谱来自 Wendy, 也谢谢她!! The cake is moist, soft with fine texture. My fil (father in law) loves butter cake very much.  He loves the butter aroma and  he said its filling and not like cotton soft cake has no texture like butter cake and it is too soft and too spongy :p :p  我家公爱吃奶油蛋糕. 他说奶油蛋糕香,有口感又吃的包. 不像海面蛋糕太柔软了,咬没东西. >< 糕 It has got a almost flat top :D The side are nice straight and flat. Can't wait to taste the cake. I slice the cake when it is still warm. 不能等了!! 蛋糕还没凉透,就切了.   This is ...