| Ingredient | Method |
| Dough: 300g japanese bread flour 30g milk powder 60g caster sugar 1/2 tsp salt 4g instant yeast ±170g water divided use 30g butter Cream cheese filling: 120g heavy cream 150g cream cheese 25g caster sugar Topping: A: 30g butter 35g heavy cream 10g caster sugar 1/2 tsp salt B: 1-2 Spring onion, cut into small pc 3-4 cloves of garlic, chopped | FOR STAND MIXER WITH DOUGH HOOK: 1. Place all the ingredients and 150g water in a bowl. Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. 2. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide dough into small equal portion. Flatten dough into a round disc. Pinch and seal the seam tightly. 5. Place in a greased baking tray and let dough prove for second time (about 1 hrs). 6. Bake @ 180C for 20-25min. Remove from oven and cool completely. 7. Filling: Beat the cream cheese until smooth. Set aside. In another clean bowl, whipped up the heavy cream and sugar about 50-60%. Put the cream cheese into it and continue whip until combined (do not over beat). Transfer into piping bag. Set aside. 8. Topping: Microwave ing. A for few sec until melted. Mix ing B into the melted butter mixture. Set aside. 9. Once the breads is cooled, cut the bread into 4@6 slices without cutting the bottom. 10. Slather the cream cheese filling into it. Spread the topping on top the surface. Send back to oven and bake for 10-15min @ 170C. |
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