Flower-Shaped Cheese Bread
When cutting slits into the bread, first cut four symmetrical slits on the top, bottom, left and right, then cut the remaining four slits for a neater, more attractive appearance. I prefer a soft outer crust, so I cover the loaf with aluminum foil as soon as the surface starts to brown; if you prefer a crisp, firm whole loaf, you can adjust the timing of covering with aluminum foil based on the bread's browning, or choose not to cover it with foil at all during baking.
Story
This charming flower-shaped cheese bread features a soft, fluffy interior and a beautifully golden, patterned crust, making it a perfect treat for casual brunches or festive gatherings. Its playful floral design and rich, melty cheese filling make it a hit with bakers and snack lovers of all ages.
Ingredients
high-gluten flour
220g
granulated sugar
35g
salt
1/4小匙
yeast
3g
water
130g
butter
15g
cream cheese
150g
granulated sugar
20g
lemon juice
1/4 teaspoon
Instructions
1
Step 1
Mix all dough ingredients except butter, knead until the dough surface is smooth and gluten is fully developed. Add the softened butter, continue kneading until the full extension stage, then remove the dough and place it in a bowl for the first fermentation. Dip your middle finger in a small amount of high-gluten flour, poke a hole in the center of the dough; if the hole does not bounce back, sink, and retains its original shape, fermentation is complete.
2
Step 2
Once the first fermentation is complete, divide the dough into 6 equal portions, roll each into a smooth round shape, cover with plastic wrap and let rest at room temperature for 15 minutes.
3
Step 3
While waiting for the dough to rest, start preparing the cheese filling: Mix room-temperature softened cream cheese, sugar and lemon juice together, stir until completely smooth.
4
Step 4
Roll the rested dough into round discs. Flip the discs over, spread the prepared filling on top, wrap the filling tightly, then roll into smooth round balls.
5
Step 5
Let the dough rest for another 5 minutes, then flatten each dough ball, use scissors to cut 8 slits into the dough. Arrange the shaped dough pieces on a baking tray, cover with a damp cloth or plastic wrap, and let undergo the second fermentation until it doubles in size.
6
Step 6
After the second fermentation is complete, brush the surface of the dough with whole egg wash, sprinkle a few almond slices for decoration. Place the tray into the preheated oven, middle rack, 180℃, and bake for 20 minutes.
