Begin by pouring ice water and milk into a blender. Dissolve 5g of yeast powder in 50g of water, then add it to the blender. Add salt and high-gluten flour, followed by a piece of old dough for mixing. Mix until the dough becomes smooth, elastic, and develops a thin film as shown.
Next, dice German sausage and Beijing white pear after washing and peeling. Cut high-melting point cheese into cubes and add all ingredients to the blender. Continue mixing until fully incorporated into the dough. Remove the dough, maintaining its temperature at 26°C, and allow it to undergo the first basic fermentation at room temperature for 30 minutes. Gently degas by hand and divide into portions. Divide the dough into approximately 330g pieces, yielding about 4 portions. Shape them into rounds and let rest for 20 minutes, covered with plastic wrap or a clean cloth at an indoor temperature not exceeding 27°C. After the second rest, use both hands to shape the dough into rounds as much as possible. Place them on a baking tray with space between for the final fermentation of 40 minutes, maintaining the temperature around 27°C. Once fermented, sift an appropriate amount of flour over the dough surface. Make a cross-shaped incision with a scoring knife, ensuring it is deep enough but not too shallow. Preheat the oven to 200°C with both upper and lower heat. Heat the baking tray in the oven, then place cold water underneath to create a steam effect. Immediately close the oven and bake for 20-22 minutes. For more bread knowledge and recipes, follow the WeChat account ‘No Secret Bread Artisan’.