Purple Rice Cheesecake Bread

Name: Purple Rice Cheesecake Bread
Yield: 4 servings
Cuisine: Baking
Ingredients: to taste Intermediate dough ingredients; 75 g High-gluten flour; 2 g Dry yeast; 85 g Water; 2 g Honey; to taste Main dough ingredients; 50 g Whole wheat flour; 25 g Granulated sugar; 5 g Salt; 15 g Butter; to taste Purple rice filling; to taste Purple rice; to taste Raisin; to taste Sweet Red Bean; to taste Cheese filling; 200 g Cream cheese; 15 g Condensed milk; 35 g Salad dressing; a pinch High-gluten flour

A homemade recipe for Purple Rice Cheesecake Bread, combining intermediate dough ingredients, high-gluten flour and dry yeast; baked until light, fluffy and golden. Simple ingredients, satisfying homemade flavor.

0 minNewMedium Baking Bake Sweet & Fragrant

Instructions

1
Prepare all the ingredients and soften the butter.
2
Mix the intermediate ingredients and knead into a smooth dough, then place it in the refrigerator to chill for 14-18 hours.
3
Ferment until it is 3-4 times larger.
4
Knead all the ingredients of the main dough together with the pre-ferment diced into small pieces.
5
Knead until it reaches the extensible stage where a thin film can form.
6
Shape into rounds and ferment at room temperature until doubled in size. After fermentation, divide into 5 portions, shape into rounds, and rest for 20 minutes.
7
All the ingredients for the purple rice filling can be mixed together.
8
Mix all the ingredients for the cheese filling until smooth.
9
Take a piece of dough and roll it out. After flipping it, place the cheese filling on the upper 2/3 portion, then add the purple rice filling on both side edges.
10
Place in the Xuechu 9055 golden pan, in a warm place at 30 degrees, and ferment until it doubles in size.
11
Sprinkle high-gluten flour on the surface of the fermented bread and make slashes.
12
In the middle layer of the Pei Rui 5400 oven, bake at 190°C for about 22 minutes, and cover with aluminum foil promptly after coloring.
13
Take it out, demold it, and let it cool.