Hello everyone! This is Sherry, today we’re going to make a cream cheese bread roll
Fluffy bread with layers of cream cheese filling
Garnished with a few raisins
The golden colour is attractive, the fragrance is strong, and you will like it very much!
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Pour in 38g of whole egg
55g milk
90g cold water, leave 1/3 to adjust the softness of the dough
280g bread flour
28g caster sugar, 8g milk powder, 4g salt
Stir with low speed 2nd gear
Adjust the amount of water according to the water absorption of the flour, so that the final mixed dough is soft and slightly sticky
Stir until there is no dry flour
Add 3g instant yeast
Stir until the dough is basically even
Put the dough in the refrigerator for 20 minutes (if the room temperature is below 20°C in winter, you don’t need to refrigerate)
Refrigeration can control the temperature of the dough, and gluten will also be produced after the flour is hydrated
Don't worry about seeing the yeast, the yeast will completely melt during the next kneading process, and you can avoid the dough from fermenting during the kneading process.
Turn on medium speed 4 and knead until the dough is smoother. It takes about 4 minutes
You can add butter when the dough can be pulled into thick membrane with jagged hole edge
Add 28g of softened unsalted butter
Divide the dough into small pieces for easy mixing with the butter
Turn on low speed 2 and mix for about 2 minutes until the butter and dough are evenly mixed
Then knead at medium speed 4 for about 4 minutes until the dough is smooth and elastic
The surface of the kneaded dough is smooth, soft and elastic, not sticky to hands and not sticky to the bowl
The dough can be easily pulled into a thin and smooth membrane, almost no jagged teeth on hole edge
Fold the dough until surface is smooth
Put it in the oiled bowl
It takes about 60 minutes for fermentation to double size at 26°C
35g raisin, soak in hot water for about 15-30 minutes
Drain the water for later use
Next, make the cream cheese filling
90g softened cream cheese, add 10g sugar
Press and mix evenly until smooth
Cover it for later use. Can be stored in the refrigerator in summer
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Divide into 2 equal parts, use 1 dough for each bread
Expel large bubbles in the dough
Rounding into a ball
Cover with a damp cloth or plastic wrap and rest for about 30 minutes (put it in the refrigerator in summer for easy shaping)
If the dough shrinks when rolled out, it needs to be covered and rest for a few more minutes
Roll the dough into a rectangle of about 30x19cm
Flip over
Put in 50g cream cheese filling and spread evenly
Sprinkle with about 20g of raisins
Don’t smear filling at about 4cm at the end of the dough
Roll up from top to bottom, slightly tighter
Seal and put it in the refrigerator for 20 minutes for easy shaping. Otherwise the filling will be too soft and sticky
Cut the dough in halves and leave about 1cm on top not to be cut
Open the dough with the incision facing down
Roll up gently
Put it in a oiled baking pan
Cover and proof until 80% of the pan volume
It takes about 60 minutes at temperature of about 30°C. It may take more time if the dough temperature is low.
Making jalapeño while the dough is proofing
10g softened unsalted butter, add 10g icing sugar
Mix well
10g room temperature whole egg liquid, stir in 2 times
This makes it easier to stir evenly
Sift in 10g cake flour
Stir evenly
Put it in a piping bag or sandwich bag
Seal and put it at room temperature for later use
Brush some egg wash on the surface of the proofed dough
Sprinkle a few soaked raisins for garnish
Squeeze on the jalapeño
Preheat the oven to 350°F/180°C 15 minutes in advance, and bake at lower middle rack for about 23 minutes until the surface is golden brown.
When baking for about 12 minutes, if the top is coloured, cover with a layer of tin foil to prevent over-coloured
Tempting golden bread
With layers of cream cheese
Delicate and soft, it tastes very refreshing and appetizing
If you like my cooking video, please remember to like it 👍 and subscribe to my channel!
This is Sherry, see you next time 👋