Hello everyone! This is Sherry, today we’re going to make a lemon cream cheese bread roll
The golden bread is dotted with crumbles,
Exudes a charming lemon scent.
Soft and drawing bread texture,
Wrapping sweet and sour cream cheese filling,
Very refreshing and appetizing!
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Pour in 340g bread flour
34g caster sugar, 17g milk powder, 5g salt
200g cold water, leave 10% to adjust the softness of the dough
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 4g instant yeast
Stir until the dough is basically even
Here is a special shot of the state of the mixed dough. It is very soft and slightly sticky.
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
Turn on medium speed 4 and knead until the dough is smoother. It takes about 5 minutes
You can add butter when the dough can be pulled into thick membrane with jagged hole edge
Add 34g 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 2-3 minutes until the butter and dough are evenly mixed
Then knead at medium speed 4 for about 7 minutes until the dough is smooth and elastic
The kneading time here is for reference only
The surface of the kneaded dough is smooth, soft and elastic, not sticky to hands and the bowl
The dough can be pulled into a thin and smooth membrane, almost no jagged teeth on hole edge
Now the dough is no longer sticky, it is soft and easy to stretch
Fold the dough until surface is smooth
Put it in the oiled bowl
It takes about 60 minutes for primary fermentation to double size at 26°C
Make lemon cream cheese filling while dough fermenting
113g softened cream cheese with 22g icing sugar
Add 1/2tbsp lemon zest
Press and stir evenly
Squeeze 6g of lemon juice, not too much lemon juice, otherwise the filling will be very thin
Stir evenly until smooth
Mount the piping bag or sandwich bag with a piping tip of 1 cm diameter
Put filling in, seal it and put it in the refrigerator for later use
Poke a hole in the dough with your fingers, the fermented dough will not shrink or collapse
Divide into 18 equal portions, each bread needs 3 small doughs
Expel the bubbles in the dough
Rounding
Cover with damp cloth or plastic wrap and rest for about 15-20 minutes (put it in the refrigerator in summer for easy shaping)
Take out half of the dough, make 3 breads first and then make the other 3
Roll the dough into a 15x8cm rectangle
If the dough shrinks when rolled out, it needs to be covered and rest for a few more minutes
Flip over
Organize into a rectangle of about 15x8cm
Squeeze in 7g cheese filling
Wrap the filling with the dough on the top, press the dough to prevent the filling from running out
Then roll it up gently
Take out the first 3 rolls of dough
Roll into strip with pointed ends, about 20-22cm long
Braid into 3 strands to make the fat middle and pointed ends shape
3 bread per tray
Proof the dough to about 2 times its size, It takes about 40 minutes at 30°C.
Most ovens can only bake one tray of bread at a time to get good results, then you have to calculate the time before making the next tray
Make lemon crumbles when the dough is proofing
18g softened unsalted butter (the temperature of the butter is about 19-23°C)
Add 1/2tsp lemon zest
Add 15g icing sugar
Stir well
Sift in 27g of cake flour
Stir evenly until granular
The temperature of the butter should not be too high, otherwise the dough will be too sticky and it will not be granular
In this case, you need to refrigerate for a few minutes before mixing into particles
The mixed crumbles are ready for use at room temperature (put in the refrigerator in summer)
Brush a little egg wash on the surface of the proofed dough
Sprinkle with lemon crumble
Preheat the oven to 375°F/ 190°C 15 minutes in advance, and bake at the middle rack for about 15 minutes until the surface is golden brown.
The golden bread is dotted with crumbles
Exudes a charming lemon scent
It is delicate and soft, 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 👋