Sakura cheese soft European bread

Ingredients

Dough:

Breadbread 500g / Water 270g / Butter 30g /

Salt 6g / Caster Sugar 50g / Dry Yeast 5g /

Red Yeast Rice Powder 2.5g / Ambrosia Greek Yogurt or Old Yogurt 50g /

 Milk Powder 20g / Light Cream 30g /

Filling:

Cream Cheese 280g /

Powdered sugar 42g / Strawberry powder 5g

steps

▲1. Put all the dough materials except butter in the mixing bucket and whip until the thick film can be pulled out, and the edge of the puncture can be jagged.

▲2. Add the softened butter and continue to whip until the film can be pulled out and the edge is punctured into a smooth state.

▲3. Put the beaten dough into the fermentation box at a temperature of 3 degrees, and the humidity is 75% for 4 minutes to twice as large.

▲4. Make filling: After the cream cheese is softened at room temperature, add powdered sugar and strawberry powder, stir evenly and put it in a piping bag for later use.

▲5. After the fermentation is completed, pat the exhaust, divide it into a small dough of about 120g and knead it round, put it in the baking tray and put it in the fermentation box to continue fermentation for about 3 minutes.

▲6. After fermentation, pat the small dough lightly and flatten it, squeeze in about 40g of filling in the middle and knead it tightly.

▲7. Gently press the closing place downwards to the size of the girl's palm, evenly divide the back edge of 5 petals with a cutting knife and pinch it into a small sharp corner by hand.

▲8. After making all the dough in turn, continue to put it in the fermentation box at a temperature of 3 degrees and a humidity of 75% to ferment for about 5 minutes.

▲9. After fermentation, according to the picture example, dip an appropriate amount of black sesame seeds in the middle, and sieve an appropriate amount of flour on the surface.

▲10. Cut a few knives with the edge of the cutting knife.

▲11. Put it in the preheated oven on the 180th heat, bake at 160 degrees on the lower heat for about 15 minutes.