Thursday, June 11, 2020

Cream Cheese Bread

Recipe adapted from 圆猪猪的小厨房

Ingredients: for 2 x 6” round pan with removable bottom
200g bread flour
50g cake flour
35g caster sugar
145g milk
34g egg
3g salt
3g instant yeast
30g butter

Cream Cheese Filling :
180g cream cheese
18g icing sugar
20g milk

Milk Powder Finishing :
30g milk powder
7g Icing sugar

Method for Bread :
  1. Place all main ingredients, except butter in a big mixing bowl. With low speed, knead until a smooth and slightly elastic dough is formed.
  2. When the dough looks smooth and slightly elastic, add butter. Continue kneading until the dough is  smooth, glossy and elastic, until reach windowpane stage.
  3. Shape the dough into ball and place it in a greased bowl, spray some water at the dough and cover with a wet towel or cling wrap. Let it proof until double in size, about 60 mins.
  4. Place the dough on a floured surface. Gently press the dough to remove air bubble. Divide the dough into 2.
  5. Place the dough on the greased round pan.
  6. Spray with some water and let to proof until double in size, about 45 - 60 mins.
  7. Place at the bottom rack, bake in pre-heated oven at 170C for about 23 mins.
  8. Remove from oven and place on the wire rack to cool down.

Method for Fillings and Finishing :
  1. Cubed the soften cream cheese, add in the icing sugar, beat under hot water bath until smooth.
  2. Add in the milk slowly, whisk to well mixed.
  3. Chill in fridge for 30 mins.
  4. Sift the milk powder and icing sugar into a plate.
  5. Slice the cooled bread into 4 equal portions.
  6. Take each portion and make 2 slits (do not cut through)
  7. Spread filling into the slits
  8. Then spread filling onto the sides of the bread
  9. Finally, press sides of the bread onto sifted milk powder mixture

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