Cream Cheese Bread
1.
Knead the gluten out of all ingredients except butter by hand or in a bread machine, then add butter and knead until the dough is smooth.
2.
Cover with plastic wrap and ferment to 2 times the size, ventilate, and then cover with plastic wrap to relax for 15 minutes.
3.
Use your hands to pat the big pores, squeeze the dough, and put it into a round mold.
4.
Put it in the oven, cover with plastic wrap, put a bowl of hot water underneath, and let it out until it is 70% full. Take out the egg wash.
5.
Preheat the oven to 170 degrees and lower the heat to 180 degrees. Put it in a round mold and bake for about 20 minutes until the surface is colored. Cover with tin foil and bake for another 10 minutes.
6.
Let cool and cut into pieces. When cooling the bread, prepare the cheese filling.
7.
Cream cheese and white granulated sugar are added to melt. I use kiri. In the cold winter in the south, I melt it with insulated water. 2. Add whipped cream milk and milk powder and mix well. If there is no whipped cream, you can use 10 grams of milk instead.
8.
Cut the bread for 2 knives, being careful not to cut it off, insert the cheese filling, and then spread cheese on both sides. Finally wrap it in milk powder.
Tips:
1. The general sweet bread recipes on the Internet can be used.
2. It is recommended that the cheese filling is mixed with whipped cream for a richer taste.
3. The kiri cheese will not be sour the next day, and the taste is equally good.
