Cream Cheese Bread

Ingredient

Method

Dough: 250g japanese bread flour 20g milk powder 1/2 tsp salt 3g instant yeast 50g caster sugar ±175g water, divided use 25g butter egg wash: 1 egg yolks + 10ml milk cream cheese topping: 75g cream cheese 30g condensed milk 25g beaten egg 10g caster sugar 1tsp vanilla 1tsp lemon juice

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients and 125g water in a bowl. Mix until a dough forms then knead for about 6-10 minutes. Pour remaining water bit by bit and continue knead until elastic about 10min. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. While waiting dough to prove, prepare the topping. Beat cream cheese and sugar until smooth. Add the rest of the ingredient and continue beat until combined. Put in piping bag with medium hole at the tip. 3. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide the dough into small equal pieces. Wrap into circle shape and flatten it. Repeat all dough until finish. Let dough prove for second time (about 1-2 hrs). 5. Use your thumb or any tool to press the center of the dough to create a hole, then pipe the topping into it. Repeat for all dough. 6. Brush the egg wash on top of the bread. 7. Bake at 180 degree Celsius for 25-30 minutes till golden brown. Remove from oven and cool on wire rack. Sprinkle some icing sugar if necessary.