汤种奶酪排包 | Pai Bao Bread

Prepare the Tangzhong by mixing 100g bread flour with 200g boiling water.

Cover the Tangzhong with plastic wrap and refrigerate overnight for 12 hours.

In a bowl, combine 45g whole eggs, 57g fresh cream, 115g milk, and 50g Tangzhong. Stir well.

In another bowl, mix 340g bread flour, 58g sugar, and 5g instant dry yeast. Stir well.

Combine all ingredients into a dough and add 4g salt.

Knead the dough by hand until smooth, about 10 minutes.

Add 58g softened cream cheese to the dough and knead evenly for another 10 minutes.

After kneading, cover the dough with a bowl and let it rest for 5 minutes.

Check the dough; it should be smoother and more elastic, indicating gluten development.

Cover and proof the dough at 30°C for 30 minutes.

Divide the dough into 8 equal parts and preshape each piece into a small round.

Let the dough rest for another 20 to 30 minutes.

Spread butter evenly on the middle and sides of the baking pan and lightly sprinkle a layer of flour.

Perform the final shaping of the dough pieces.

Proof the shaped dough at 38°C for 50 to 60 minutes.

After fermentation, brush the dough with egg wash.

Bake in the oven at 180°C for 25 to 30 minutes.

Equipment Needed

Spice Level:

Allergens