Berry Flower Cream Bread

Prepare all the ingredients, and soften the butter. Cut the dried strawberries into small pieces.

Mix the flour, sugar, and salt in the tangzhong ingredients.

Add boiling water and knead into a dough, then wrap in plastic wrap and refrigerate to cool for later use.

All ingredients for the main dough, except for salt and butter, are added to the stand mixer for kneading.

After kneading into a dough, add butter and continue kneading.

After kneading until a thin film forms, shape into a round and carry out the basic fermentation at 28 degrees for about 40 minutes.

Ferment until it doubles in size, and when you poke it with a finger dusted with flour, the indentation should not bounce back.

Preparation of milk butter filling: Mix butter with powdered sugar until blended, then gradually add the egg mixture and mix well. Next, add milk powder and chopped dried strawberries. Refrigerate for later use.

Divide the well-fermented dough into 7 portions, roll them into balls, and let them rest for 15 minutes.

Divide the buttercream filling into 7 portions and roll them into balls.

Flatten the dough with your hand and wrap in the cream cheese filling.

Flatten the wrapped dough, roll it into a circle about 12 centimeters in diameter, and cut it into 5 pieces.

Pinch both ends of each segment with your hands.

Form each petal with a slightly pointed shape.

Place in the baking tray for the second fermentation at 30°C, fermenting for about 50 minutes.

Sprinkle an appropriate amount of high-gluten flour on the surface of the fermented bread, and make 2 short cuts and 1 long cut on each petal. Place a softened salted cherry blossom in the middle as decoration; if unavailable, you can use black sesame seeds or other items.

Place in the middle layer of the oven, at 190 degrees, and bake for about 15 minutes.

Remove from the mold and let it cool.