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Twisted Cheese Bread

By Kitchen Corner


As I was preparing to back home for Chinese New Year, there were still had some leftover cream cheese in the fridge that I should use it before it expired. So, I've chosen this bread recipe just to used-up the cream cheese.
Here is my first attempt on this cheese bread recipe which I really like to share it with you because it's beautifully baked and taste really good. When I cut out a portion from the bread, it gave me a "love" piece of bread. That I feel so lovely.
I know it's nothing related to CNY but you may try it when the "hurricane" is gone. Wish all of you have a blessed new year and all the best!

Recipe:

(A) 200g bread flour / 35g sugar / 1/4 tsp salt / 3g yeast / 125g water / 15g butter
(B) I50g cream cheese / 1/4 tsp lemon juice / 10g bread crumbs or biscuit crumbs
(C) 10g almond flakes

Method :
Mix ingredients (A) except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough.

Add in the unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed for the kneading process until it become a smooth and elastic dough.

Place the dough into a clean bowl and cover with cling wrap to proof for 80 minutes.

While waiting for the dough, mix the ingredients (B) until it become a smooth paste.

Divide the dough into 2 portions and round them into small balls. Let them rest for 15 minutes.

Flatten the dough to a round disc and spread the filling at the center. Roll the doughs into round shape and rest for 5 minutes.

Use a rolling pin and gentle roll the dough out to a flat disc. Use a scissor to cut 2 inches at the edges for 12 petals. Twist in two petals face to face and you will get six pairs of petals. Let it proof for 30 minutes.

Egg wash the doughs and sprinkle over the almond flakes on the center of the flower shape doughs. Bake at 190'C preheated oven for 22 minutes until golden brown.

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