BREAD - Sweet Blanc (sweet bun with cream cheese filling)

By Aemelia

Ingredients

• Dough:
• 210 g Bread Flour
• 40 g Cake Flour
• A)
• 6 g Instant dried yeast
• 4 g Salt
• 30 g Sugar
• 63 g Plain yoghurt
• 1 Egg
• B)
• 13 g Condensed milk
• 8 g Honey
• 50 cc Water
• 30 g Unsalted butter (soft)
• Egg wash
• 1 egg + 1tbsp water
• Decoration:
• 10 Strawberry
• Icing sugar
• Cream cheese filling:
• 230 g Cream cheese
• 50 g Sugar
• 80 g Plain yoghurt
• 30 cc Whipping cream
• 2 tsp Lemon juice

Details

Adapted from dailydelicious.blogspot.com

Preparation

Step 1

Make the filling:
1. Beat the cream cheese and sugar until smooth and creamy in a bowl.
2. Pour the yoghurt into cream cheese mixture, beat to combine.
3. Pour the whipping cream and lemon juice into the mixture, mix well
4. Cover the bowl with cling film and refrigerate until use.

Make the dough:
Mix the (B) ingredients together.
Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.

Preheat the oven to 180°C, and butter the muffin pan. Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. Gently presses down the dough into the muffin pan to form a cup.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.

Bake for 12 minutes.