Red Bean Cream Cheese Brioche

Combine all dough ingredients except the butter and place them in the stand mixer bowl. Mix on low speed until no dry flour remains and the dough just comes together. Switch to medium speed and knead until the dough becomes smoother and slightly delicate, then add the softened butter. PS: Beginners are advised to hold back about 20 g of milk for adjustment. If you are in a more humid environment, please adjust as needed.

On low speed, knead until the butter is fully incorporated into the dough. Switch to high speed and continue kneading until you can pull a thin, transparent windowpane.

Take the dough out, round it up, with the dough temperature around 26°C.

Place the dough in a container, cover, and leave it for bulk fermentation at 25–28°C.

Ferment until the dough reaches 2–2.5 times its original size. Dip a finger in flour and poke into the dough; the hole should neither spring back nor collapse.

Turn the fermented dough out and gently pat it to degas.

Divide the dough. I use an octagonal mold sized 132*73*52 mm (if you are interested in the mold, you can check the Taobao shop "Modern Baking"; it will be available in a few days). Divide the dough into about 110 g portions (pair with about 55 g red bean paste + 30 g cream cheese). If you use the San Neng SN6204 mold, divide into about 70 g dough portions (with 30 g bean paste + 20 g cream cheese). If you use San Neng SN6032 or SN6201 molds, divide into about 85 g dough portions (with 40 g bean paste + 25 g cream cheese).

Round each portion, cover with plastic wrap, and let rest for 20 minutes.

Simply cut the cream cheese into chunks~

Take a rested piece of dough and roll it out.

Flip the dough over and wrap in the corresponding amount of red bean paste and cream cheese.

Pinch tightly to seal the seam.

Shape all the dough pieces in the same way, place them into the molds, then set the molds on a baking tray.

Proof at about 35°C with 75% humidity until a gentle press on the surface springs back slowly.

Bake in a preheated UKOEO GXT60 convection oven at 175°C for 13 minutes (for 110 g pieces). For 70 g and 85 g pieces, bake for about 11 minutes, adjusting according to how they look. For other oven models, please refer to your usual baking temperature and time~~

Remove from the oven; the color should be nice and even~~

Tap the molds to release the bread, then unmold and cool completely.