Thursday, May 22, 2008

Sweet Blanc (sweet bun with cream cheese filling)

I really want to try this recipe for a long time, or at the time that I got this book: ............. This bread is cute and it’s delicious too, the taste of sweeten bread go very well with sweet cream and strawberry (I have to admit that I got a tangy strawberry but if you can find a sweet one, this bread will be very good). The dough is easy to work with too, even you don’t want the filling the bread is great on its own. I make this recipe for many times because my family love the soft texture of this bread.
Sweet Blanc (sweet bun with cream cheese filling)
Makes 10 (Texas muffin size)



Dough
210 g

40 g
Cake Flour
A
6 g
Instant dried yeast

4 g
Salt

30 g
Sugar




63 g
Plain yoghurt

1
Egg
B
13 g
Condensed milk

8 g
Honey

50 cc
Water
30 g
Unsalted butter (soft)
Egg wash
1 egg + 1tbsp water
Decoration
10
Strawberry
Icing sugar
Cream cheese filling
230 g
Cream cheese
50 g
Sugar
80 g
Plain yoghurt
30 cc
Whipping cream
2 tsp
Lemon juice
Make the filling


1. Beat the cream cheese and sugar until smooth and creamy in a bowl.
2. Pour the yoghurt into cream cheese mixture, beat to combine.
3. Pour the whipping cream and lemon juice into the mixture, mix well
4. Cover the bowl with cling film and refrigerate until use.

Make the dough


Mix the (B) ingredients together.
Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together


Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.
Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.


Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.


Preheat the oven to 180°C, and butter the muffin pan. Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. Gently presses down the dough into the muffin pan to form a cup.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.
Bake for 12 minutes.


When cool, place the strawberry on top and sprinkle with icing sugar.

2 comments:

Jackie said...

mmmmm...The cream cheese in these sound so delicious! Bet that puts them right over the top in taste!

shi-chan said...

mmmmm...,this cake tempts me.
I want to eat it.

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