Blackcurrant cheese bread
Overview
A bread that is very suitable for breakfast, sweet and glutinous blackcurrant, soft and delicious bread.
Tags
Ingredients
Steps
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Pour eggs, milk, salt, and sugar into a mixing bowl.
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Add bread flour and dry yeast.
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Use a chef's machine to mix the dough at low speed until the dough becomes chewy, then add the softened cream cheese and continue kneading the dough. The cream cheese used here is the cream cheese used in cheesecakes. This bread uses cream cheese, so there is no need to add butter because it contains fat.
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Soak the black currants in hot water until soft, remove and drain, then chop with a knife and set aside.
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Knead the dough until you can gently pull it out and the film is not easily broken, which means it has reached the expansion stage. You can stop kneading the dough at this time.
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Add chopped black currants to the dough and knead well. Roll the kneaded dough into a round, cover it with plastic wrap and place it in a warm and humid place for the first fermentation.
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Ferment until the dough doubles in size. Use your fingers to dip dry flour into the dough and poke it into the dough. If the dough does not shrink or collapse, it means it is ready to ferment.
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Remove the air from the fermented dough.
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Divide the dough into 12 equal parts, arrange them into circles, cover with plastic wrap and let rise at room temperature for 15 minutes.
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After rising, deflate the dough again and knead it into a round shape. Arrange it evenly on the baking sheet and put it in the oven to ferment for 50-60 minutes. The dough will be doubled in size.
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Let the fermented dough rest at room temperature for a while, then prepare a layer of egg liquid to spread on the dough.
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Preheat the oven to 180 degrees with upper and lower heat and bake for about 15 minutes until the surface is golden brown.
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Soft bread, sweet black currants.
