I made this bread in order to consume whipped cream and cream cheese. I have done other fillings such as Caska sauce and bean paste.
After the oil method, put the milk, condensed milk, sugar, eggs, all the flour and yeast into the bread machine in sequence and stir a complete dough preparation procedure. For about half an hour, put the butter and salt into the second dough. About half an hour, the film can be released.
After the dough is finished, cover the lid or cover the plastic wrap for natural fermentation at room temperature for about one hour to twice the size. Use your fingers to dip the flour into the dough and pull it out. If the hole does not retract or collapse, it means it is good.
Take the fermented dough out and gently vent it, divide it into eight small doughs, round it, and cover it with plastic wrap for 15 minutes.
Prepare the fillings for use
The loose dough is folded into an ellipse or a rectangle, and the upper part is cut into eight pieces.
The filling is placed in the lower part, one on each side is bent into the stuffing, and the cream cheese formula is a tip.
Turn the bottom dough to the middle, wrap the filling, and press into the crescent shape. The top skin is gathered together by flat bonding
Roll up from the bottom up, slightly stretch the ends of the ends, and gather them into a scallop shape.
Into the oven forty degrees of secondary fermentation, about 40 minutes to twice as large, at this time with the fingers lightly press the dough, the depression is not easy to start, the surface slightly tension means that the second hair is completed. Place two bowls of hot water in the oven to ensure a certain humidity in the oven. After the fermentation is completed, the surface is evenly sprinkled with high powder, and the oven is preheated to 170 °C.
Middle and lower layers, fired 170 ° C, fired 160 ° C, 20 minutes. When it is released, it will be sealed in time when it is lowered to the hand temperature!
1. The filling can be arbitrarily matched according to your own preferences, sweet and salty. Stuffing should not be too thin, otherwise it will be hollow. This cream cheese filling is made with 120 cream cheese + 10g whipped cream + 20g powdered sugar + 10g milk powder. Due to the different quality of each brand of cream cheese, you can adjust the consistency of the filling by adding or subtracting whipping cream or milk and milk powder. The baking time and temperature are adjusted according to the characteristics of the oven. 3. Be sure to open the lid when using a bread machine to avoid dry powder, to avoid excessive temperature inside the machine and to ferment the dough in advance.