【免揉芝士火腿面包】免揉面～不用出膜～满口都是浓郁的芝士香呀！

一款很好吃的芝士小面包～配方的份量刚好可以做6颗小面包#免揉面包 #面包 配方： 高筋面粉 200g 干酵母 2.5g 砂糖 12g 盐 2.5g 水 125g 橄榄油 10g 做法： 1、酵母用水化开（天气冷用温水） 2、高筋面粉、砂糖、盐混合，加入酵母水混合成团。 3、加入橄榄油揉均匀 4、夏天室温发酵一小时，冬天室温发酵一个半小时 5、放入冰箱冷藏发酵一晚 6、第二天取出面团回温半小时后分割成6份，滚圆后松弛20分钟 7、整形：压扁后包入芝士馅料和火腿丁，收圆。 7、二发：30度发酵40min 8、发酵好后表面用剪刀剪10字切口 9、烘烤：200度烘烤12-～15分钟。 formula: high gluten flour 200g dry yeast 2.5g Granulated sugar 12g Salt 2.5g water 125g olive oil 10g practice: 1. Melt the yeast with water (warm water for cold weather) 2. Mix high-gluten flour, granulated sugar and salt, add yeast water and mix into a dough. 3. Add olive oil and knead evenly 4. Ferment at room temperature for one hour in summer, and one and a half hours in winter at room temperature 5. Put it in the refrigerator to refrigerate and ferment overnight 6. The next day, take out the dough and warm it up for half an hour, divide it into 6 parts, roll it into a ball and let it rest for 20 minutes 7. Shaping: Flatten and wrap cheese filling and diced ham into a round shape. 7. Second round: ferment at 30 degrees for 40 minutes 8. After fermentation, use scissors to cut a 10-character incision on the surface 9. Baking: Bake at 200 degrees for 12-15 minutes.