How to make delicious and creamy mini bread with cheese filling simply

How to make Mini Bread with Cheese Filling

• 1

  Mixing the Dough

  Add 300g of flour, 1 teaspoon of sugar, 1 teaspoon of salt, and 5g of yeast into a bowl and mix well until combined.

  Next, add 200ml of unsweetened fresh milk and continue to mix until the dough mixture sticks together.

  Note:

  • Do not add salt directly onto the yeast as it will kill the yeast or weaken its activity. You can mix the flour with salt first and then add the yeast.
  • It is advisable to use golden instant yeast for sweet bread types.

  

  

  
• 2

  Kneading and Fermenting the Dough

  Use your hands to knead the dough using the Folding and Stretching technique.

  First, fold the dough over, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough by 90 degrees and repeat the two steps above for 10 minutes.

  When the dough starts to become smooth, add 30g of unsalted butter to soften it, then repeat the kneading action for another 10 minutes until the dough forms a uniform, smooth mass that is elastic and does not stick to your hands.

  Finally, wrap the dough tightly in plastic wrap and let it rest for 10 minutes.

  How to tell if the dough is ready:

  • The dough is smooth and elastic.
  • The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger away, the dough does not stick to your hand.
  • You can stretch the dough into a thin film without tearing it.
  • Check the dough using the Windowpane test. Tear off a piece of dough, stretch it out. If the dough forms a thin film that does not easily tear and light can pass through, it is ready.

  

  

  

  
• 3

  Mix the cheese filling

  Put 150g of cream cheese and 1 tablespoon of sugar into a bowl and mix well until the mixture is smooth.

  

  
• 4

  Divide the dough and shape it

  First, divide the dough into 6 equal parts and knead them lightly to remove all the air in the dough.

  Next, roll each part of the dough into a long shape, then cut into 5 smaller pieces. Then, roll each piece of dough into a ball, flatten it, place the cheese filling in the center, and pinch the edges of the dough tightly.

  Finally, use your hands to shape the dough into an oval (a round shape with 2 long tips) to finish.

  

  

  
• 5

  Boil the bread

  Put a pot on the stove, add 800ml of water and 50g of baking soda, then bring to a boil.

  Next, reduce the heat to the lowest setting, add the bread to boil for about 30 seconds, then remove and let it drain.

  
• 6

  Baking the bread

  Preheat the oven to 200 degrees Celsius for 15 minutes.

  Melt 15g of unsalted butter, then spread a thin layer of butter on the bottom of the cake.Place the cake on a baking tray lined with parchment paper and cool in the freezer for about 10 minutes.

  After 10 minutes, use a knife to make 3 diagonal cuts along the body of the cake, then bake for 15 minutes at 200 degrees Celsius.

  When the cake is done, brush another layer of melted unsalted butter on top to finish.

  

  

  

  
• 7

  Final product

  The mini cheese bread has a fragrant aroma of unsalted butter, with a dark brown crust and a slightly crispy exterior. However, the inside of the bread remains soft, chewy, and sweet, perfectly blending with the rich cheese filling, making it super delicious.