Strawberry cream cheese bread

Where did everyone go for Songkran festival this year?

For me, I haven't gone anywhere for Songkran in many years because it's always so crowded! Haha. So lately I've preferred to stay home and relax. And actually, there's so much to do at home: baking, reading, drawing, watching cartoons… there’s still so much I want to do!

So today, I'm sharing a treat I made recently: small, filled bread that is perfect for snacking.

The bread is soft because I replaced bread flour with cake flour, so that when you bite into it, the soft filling blends better.

The recipe isn't complicated at all ^^. It just needs a slightly longer period for the first rise compared to typical recipes. Also, when rolling out the dough before adding the filling, be careful not to make the center too thin, as the dough might crack during baking, causing the jam to leak out. That's the only thing to watch out for.

So, if you're ready, let's make some delicious bread together! Let's head to the kitchen!

Strawberry cream cheese bread

12 pieces

170 g ....................... Bread flour

30 g ......................... Cake flour

2 g ........................... Instant yeast

12 g ......................... Granulated sugar

2.6 g ........................ Salt

70 g ......................... Milk

70 g ......................... Water 

20 g ......................... Unsalted butter

120 g ....................... Strawberry jam

120 g ....................... Cream cheese

Put the bread flour, cake flour, sugar, and yeast into a bowl and whisk to combine. Add the salt and whisk again.

Pour the milk and water into the bowl.

Mix to combine.

Remove from the bowl. Knead for 7-8 minutes.

Or until smooth.

Add the unsalted butter and knead for 5-6 minutes.

Roll into a ball.

Put into a bowl, cover, and let it rise for 60 minutes.

Fold to release the gas.

Cover and let it rise for 30 minutes more.

Cut the dough into 12 equal pieces. Roll each piece into a ball. Cover and let it rest for 15 minutes.

Brush 12 muffin pans (6.3x3.2 cm. per pan) with unsalted butter.

Roll with a rolling pin. Roll into 9-10 cm. Making sure the center isn't too thin.

Place strawberry jam in the center (10 grams per piece). Place cream cheese over the jam (10 grams per piece). 

Cover the filling and pinch to seal.

Put the dough into the prepared pans, press the dough lightly.

Cover, and let the dough rise for 40 minutes.

Preheat the oven to 190℃.

When the dough is ready. Cover with a lid or place a baking sheet on top.

Bake in the preheated oven at190℃ for 14 minutes. Tap the pan over the counter.

Let it cool completely.