Cheese Salt Bread snack recipe

Cheese Salt Bread

Servings 2


  • 300 g High-gluten flour
  • 10 g sugar
  • 145 g milk
  • 2 g dry yeast
  • 10 g butter
  • 12 g Salt
  • cheese powder Appropriate amount
  • Melted butter Appropriate amount


  • Knead the dough ingredients until smooth, add butter and salt, knead into a glove film, and ferment at 28°C for about 1 hour.
  • Press and deflate the fermented dough
  • Divide into six equal portions
  • Take a portion and press it flat
  • Fold both sides to the middle
  • Then pinch the two sides toward the middle
  • Rub long
  • Cover and rest for 20 minutes
  • Roll out the relaxed dough upwards from 1/3 of the way
  • Lift the remaining part and roll it downwards
  • Roll it out into an isosceles triangle with a base of 6cm and a height of about 55cm. Brush both sides with a little melted butter.
  • Place about 2g of salted butter on top
  • roll up
  • Close the mouth tightly
  • Spray water on the surface and dip it in cheese powder
  • Ferment at 30°C for about 30 minutes
  • Put the fermented dough directly into the preheated oven
  • Heat at 170℃ and lower at 180℃ for about 18 minutes
  • out of the oven
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