Ingredient:
- 340 grams of flour
- 30 grams of unsalted butter, softened
- 170- 190 ml warm water
- 40 grams of sugar
- 5 gr men (dry yeast)
- 20 grams of powdered milk
- 1/4 teaspoon salt
Filling: 150 gr cream cheese + 20 gr sugar + 1 tablespoon condensed milk + 1 teaspoon lemon juice + 1/2 teaspoon grated lemon peel, mix well, put in a piping bag.
For sprinkling the cake: 25 grams of butter + 40 grams of flour + 1 teaspoon of sugar mixed together to form crumbs.
Making:
Step 1: Put flour + milk powder + yeast + sugar in a bowl and mix well, then add salt + warm water and butter, mix and knead the dough to form a smooth, flexible mass, a little mushy. Incubate the dough for 50 minutes until it doubles in size.
Step 2: After the dough has risen, take it out and knead it again, then divide it into 12 small parts. Now roll the small dough into a rectangle, add the filling, and fold the dough into a round shape. Use 3 strips of dough to create a braid shape. After shaping, place the cake on a tray lined with non-stick paper, cover the cake with a towel and let it ferment for 40 minutes. Brush a layer of fresh milk on the cake surface, sprinkle butter-flour crumbs on the cake.
Step 3: Preheat the oven for a few minutes at 165 degrees Celsius. Place the bread tray in the middle of the oven for about 20-22 minutes until the bread is cooked and has a beautiful golden color. Turn off the oven and take out the cake tray.
This cheese bread is soft and spongy so my kids love having it for breakfast with a glass of milk. Both delicious and nutritious!
Leave a Reply