Saturday, February 15, 2014

Strawberry Cream Cheese Filled mini rolls

I believe I can now make my basic sweet bread rolls without looking at my recipe. I now uses the Tangzhong Starter making all my bread rolls (makes the bread really light and soft).

I wanted to give the filling just a light pink to give a little contrast and highlight to the rolls so I made the cream cheese filling with a hint of strawberry jam.  

Here is the recipe:

1) 1/2 cup of warm water
2) 1/2 cup of flour
3) 1 Tbs of yeast

4) 4 cup flour
5) 1/2 warm water
6) 4 Tbs oil
7) 1 Tangzhong Starter  - 

In the mixer, mix ingredients 1,2 and 3, let mixture rest for  minutes. (mixture will be foamy).
Add all Tangzhong dough to mixer mixture.
Add 1 cup of flour initially, mix well.
Add oil, mix well
Gradually, add and mix in rest flour.
Mix well.

Transfer dough to dry big bowl, let dough rest for 1 to 2 hours in dry warm area. Dough should be double in size.
Punch down dough.
Cut dough into 4 pieces.

a. Working with each quarter, cut dough into 2.
b. Roll out dough on flat surface into long rectangle.
c. Spread a thin layer of cream cheese on dough.
d. Roll dough to long strip. Cut into 6 pieces.
e. Place each piece on muffin pan. ... repeat b through d.
f. Repeat from (a) on the next quarter of dough.

Cream Cheese Fillings:
4 oz cream cheese
2 1/2 Tbs corn flour
6 Tbs sugar
1 tsp vanilla
2 Tbs of Strawberry or Cherry Jam ( for pink color )

1. In a mixer, mix all the cream cheesse filling ingredients except the jam for about 10 mins until well blended.
2. Scoop to air-tight container, now add 1 Tbs jam at a time and stir well to blend. (depending on how light and dart you want the pink color on the cream cheese, adjust jam amount to mixture accordingly, you can either add more or less).
3. Store cream cheese mixture container in fridge until ready to use.