Red Bean Cheese Bread
This bread was actually made at someone else's request. Its original name was Deli Cheese Bread, but I think Red Bean Cheese Bread sounds better!
Ingredients
Steps
Start by making the crispy crumbs. Mix 10g of butter with powdered sugar and low-gluten flour into a crumbly texture.
Soften the cream cheese over warm water, mix in powdered sugar evenly, then add sweetened red beans and mix well to create the filling. Refrigerate for later use.
In the mixing bowl of a stand mixer, add bread flour, milk, yeast, egg liquid, sugar, and salt, ensuring the yeast and salt are separated by the flour.
Place the bowl on the stand mixer and knead on speed 4.
Once the dough becomes elastic, add butter and continue kneading.
Knead until the dough reaches a complete development stage and can form a thin membrane.
Shape the dough into a smooth ball, cover with cling film, and let it proof for the first time.
The first proofing should be done based on the dough's state and room temperature. For about 50 minutes, the dough should double in size. Press with a finger, and if it does not bounce back, it's ready.
Degas the dough and weigh it.
Divide the dough into 42 small portions, cover with cling film, and let rest for about 10 minutes. If you are slow, you can skip the rest and shape directly.
Fill each small dough portion with the prepared cheese filling and seal it.
Repeat for all dough portions and place them in a cheesecake mold.
Sprinkle sweetened red beans on top, and let the dough proof for the second time in an oven with a bowl of warm water to maintain humidity at 30 degrees Celsius for 45 minutes.
After proofing, brush with whole egg liquid, sprinkle with crispy crumbs, and almond slices.
Preheat the oven to 200 degrees Celsius. Bake at 190 degrees Celsius in the middle rack for 25 minutes. Adjust temperature as necessary for your oven, and cover with aluminum foil if browning too much.
The bread is very soft. Once cooled, store in a sealed bag.