Dark Sugar Meat Floss Cheesecake Bread

 

Ingredient	Method
Dough: 500g high protein flour 200g low protein flour 150 dark sugar + 150g boiled water 2 tsp salt 3 tsp instant yeast +250ml water, divided used 70g butter Filling: Meat Floss Condensed milk black sesame, roasted	1.  Let steep dark sugar and hot water for 10 minutes. Pour dark sugar mixture through a fine-mesh sieve into a bowl and discard lump. Set aside to cool.  2. Place the dry ingredients in a bowl. Put 200ml water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 15 minutes. Pour the remaining water bitz by bitz and continue knead until elastic for about 10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 3.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. Divide the dough into half, 1 big portion use for making toast and last small portion for making the bread cheesecake. 5. For the bread cheesecake: Flatten the dough about 8"*11".  Spread 3/4 of the dough with the condensed milk, sprinkle the meat floss & black sesame over the dough. Roll up like a swiss roll. Cut and divide the dough into 9-12 pcs about 1.5cm thick. Place into lined 7" square pan with baking paper @ bottom. Set aside and allow to rise for 30-45 min. When the dough about to rise, flatten another small dough into thin layer and cover on top the meat floss dough to avoid the meat floss get wet when pour the cheesecake batter. Lets rise for another 10-15 minutes and prepare the cheesecake batter.
Cheesecake: 175g cream cheese 30g dark sugar 25g butter 35g condensed milk 2 A eggs 1tbsp Corn flour 1tsp vanilla essence 60g sour cream 40ml milk Topping syrup: cook until slightly thicken (put into piping bag) 45g dark sugar, sifted 15ml water	1. Beat cream cheese, sour cream, condensed milk, sugar and butter until smooth. 2. Add in eggs, milk, vanilla essence and corn flour and continue mix until well combined. 3. Drench over proof dough. 4. Pipe topping on surface. Bake in a preheated oven 180C for 40minutes. Remove and cool completely. Chill for 4 hours before slice and serve.