Roselle Cheesecake Bread

Ingredient	Method
Dough: 50g LP flour 200g HP flour 10g milk powder 50g caster sugar 1/2 tsp salt 1.5 tsp yeast+ 50ml water 100ml milk 25g butter Filling:  homemade Roselle Jam	1. Place the dry ingredients in a bowl. Put 50ml 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 until nearly elastic. Pour remaining water bit by bit and continue knead for 10 minutes until fully elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide into two parts: 1 big portion as white toast and 1 small use for orea cheesecake bread. 4.  Flatten dough about 8"*8" with 1cm height, spread filling onto the flat side of the dough. Roll like a swiss roll and cut the dough into 12 pcs about 1.5cm thick using scissor. Place into greased 7" square pan. Set aside and allow to rise for 30-45 min.
Cheesecake: 180g cream cheese 25g condensed milk 30g butter 30g caster sugar 2 AA eggs, apprv 63g without shell. 10g Corn flour 1 tsp vanilla extract 65g sour cream 80g homemade Roselle jam	1. Beat cream cheese, butter, sour cream, condensed milk, sugar until smooth. 2. Add in eggs, milk, roselle jam, vanilla essence and corn flour and continue mix until well combined. 3. Drench over proof dough. 4. Bake in a preheated oven 180C for 35-40 minutes. Remove and cool completely. Chill for 4 hours before slice and serve.