Wednesday, April 15, 2015

Strawberry Cheese Bread

We were back in Malaysia for an entire week during the first week of April for 清明节 and 观音诞 celebrations. It was an extremely tiring week for me  filled with lots of activities, traveling time from KL to Taiping Perak.




By the end of the trip I was extremely home sick. I missed my fur babies, the familiar scents of my bed and living space. Yesterday, I started going through the stacks of unpublished photographs and began working on the arrangement and typing out the recipes for this blog.  This is the second time I have revisited this recipe (previous batch using Alex Goh's version) with some adaptions. 



Sweet Bread Dough 基本麵团甜麵包 (A)
200g Milk
4g Instant Yeast
330g High Protein Bread Flour
70g Low Protein Flour
80g Castor Sugar
4g Salt
1/2 Tbsp Apple Cider Vinegar
1 Grade A Egg
40g Unsalted Butter
Strawberry Cream Cheese Toppings (B)
125g Cream Cheese
40g Sugar
50g Whipping Cream
10g Instant Custard Powder

Method (B) 
Cream the cream cheese until light. Add sugar and continue creaming until smooth. Add in whipping cream and mix until well blended. Add in custard powder and mix until well combined. Transfer batter into a piping bag and set aside. 


Streusel Topping (C)
40g Sugar
50g Unsalted Butter
100g Bread Flour

Method (C)
Mix Sugar and butter until crumbles by using fingers. Add in flour and continue to mix until crumbles. Store in the refrigerator for later use.


Directions
  • In a stand mixer fitted with a dough hook attachment, add all the ingredients except butter. However, leave around 30g of milk left to be added slowly later. 
  • Mix at low speed (speed 1) until all the ingredients are well mixed to form a coarse ball dough ( appro. 2-3 min). Add the remaining liquids if necessary.
  • Add butter and slowly increase the speed to medium for approx. 15-18 min until a smooth, window pane effect is formed. 
  • Shape the dough into a ball and allow it to proof in lightly greased bowls. Cover the bowl with cling film and allow to proof for 1 hour or until it doubles in size.
  • Test the readiness of the dough with a finger lightly dusted with low-gluten or cake flour.  The dough is ready when the dough remain indented after the finger pokes into it.
  • Punch down the dough. Roll into balls and leave to rest for another 15 mins.
Yummy.....
  • Divide sweet bread dough into 14 equal portions and mould it round. Place 6 doughs into a  well greased bread loaf pan. Repeat the same if you have an extra bread mould, otherwise, you may place the remaining bread doughs onto a baking tray.  
  • Spray some water over the dough with a fine-mist nozzle. Leave the dough in a warm place ( I kept mine inside the oven). Proof the final bread dough in the tin for 50 min.
  • Egg wash the surface. Pipe the strawberry cream cheese fillings in the centre of each individual bread. Sprinkle some streusels over the top.
  • Preheat oven to 200 degC but bake at 180 degC for about 35 - 40 minutes (for bread loaf) and 15 minutes (for individual / loose buns). Remove from oven and unmould immediately. Let the loaf cool off before slicing.











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