Sweet Blanc

Got this recipe from Dailydelicious, one of my fav food blog. The photos put up by Pook (owner of dailydelicious) were too nice to resist! :) Moreover, the recipe looked easy to bake too. Therefore, i tried baking it on last Sunday. It was my 1st time to bake a bread.

Challenge
Making the cream cheese filling was easy. Just need to mix all the ingredients needed using the mixer. But i faced a big challenge making the bread dough. No matter how long i knead, i just could not make it to the soft and almost satiny texture that Pook has described in her blog.

I threw away my 1st dough as it was still very sticky and wet despite adding more flour while kneading for more than 20mins. Not sure if its because of me using Bread Premix flour instead of Bread flour, i went out to get a new packet of Bread flour.

The 2nd dough was not as wet and sticky as the 1st. However, after kneading for more than 30mins, it will still tear when i tried stretching it. :( I were too tired to knead further so i went on to the next step to let it rise.

Luckily, the dough did rise to double the size after an hour. :D In addition, as you can see in the above picture, the bread turn out nicely after all the hard work and waiting. All the 10 bread were eaten up by my family. Felt really happy that they all liked the bread. :)

After Note
Had posted the query in M4M forum to find out why my dough could not reach the right texture. Some of the helpful members have shared the following likely reason:
1) Too much liquid. Instead of mixing the liquid ingredient into the dry one at one go, I should have add them in bit by bit. Depending on the brand and age, flour absorb liquid differently.
2) Humidity level. As Singapore is pretty humid, we usually need lesser water than in less humid country.
Will have to keep in mind to control the liquid ingredient the next time i bake bread again. :)

Recipe
Dailydelicious: Sweet Blanc>

Sweet Blanc
Makes 10

Dough

A
210g	Bread Flour
40g	Cake Flour
6g	Instant dried yeast
4g	Salt
30g	Sugar
B
63g	Plain yoghurt
1	Egg
13g	Condensed milk
8g	Honey
50cc	Water (1cc = 1ml)
30g	Unsalted butter (soft)
Egg wash
1 egg + 1tbsp water
Decoration
10	Strawberry
	Icing Sugar
Cream Cheese Filling
230g	Cream Cheese
50g	Sugar
80g	Plain yoghurt
30cc	Whipping Cream (1cc = 1ml)
2 tsp	Lemon Juice

Make Filling

1. Beat the cream cheese and sugar until smooth and creamy in a bowl.
2. Pour the yoghurt into cream cheese mixture, beat to combine.
3. Pour the whipping cream and lemon juice into the mixture, mix well
4. Cover the bowl with cling film and refrigerate until use.

Make Dough

1. Mix the (B) ingredients together, except water.
2. Put the (A) ingredients, except butter, in a bowl, whisk to combine.
3. Pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. Slowly, add the water bit by bit and to stop when its enough.
4. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together.
5. Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 10 minutes.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.

Preheat the oven to 180°C, and butter the muffin pan.

Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. Gently presses down the dough into the muffin pan to form a cup.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.

Bake for 12 minutes.

When cool, place the strawberry on top and sprinkle with icing sugar.