Taiwanese Castella Fluffy Cheese Bread

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and can mimic creaminess.

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is a common substitute that adds moisture.

Knead the dough with a kitchen machine.

Pour the ingredients listed on the screen into the mixing bowl, keeping yeast and salt separated.

Use cold egg whites and cold milk.

If making by hand, autolyse by mixing all ingredients except yeast and set aside for an hour before kneading with yeast.

Knead the dough at the lowest speed, then accelerate, stopping to scrape the mixing bowl as needed.

Knead until the dough can be pulled out into a rough and thicker film.

Add butter after kneading to fully develop gluten.

Perform the windowpane test to check gluten development.

Round the dough and proof at room temperature for about 40 minutes.

Gently take out the dough and press it down.

Sprinkle a little flour on your hands if the dough sticks, then divide into six equal pieces and round them.

Cover with plastic wrap and relax for ten minutes.

Grease an 18 cm square mold with butter.

Roll out each small dough piece and roll up from top to bottom, letting them rest for ten minutes after rolling.

Flatten the dough and roll from the middle to the ends, turning over to have the smooth side down.

Roll into 35 to 40 cm long and roll tight from top to bottom, aiming for three and a half rolls per piece.

Place the rolled dough in the mold and cut each roll in the middle to create 12 small buns.

Leave in a warm and humid place for final proofing for about 40 minutes.

Mix a teaspoon of water with egg yolk and brush on the surface of the bread.

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit).

Place cheese on the surface of the bread.

Bake in the lower layer of the oven for 30 minutes, covering with aluminum foil halfway through baking.

Remove from the oven, demold, and let cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens