Ingredients for Rose Cheesecake Rice Bread
| Rice bread flour 250g | High-gluten flour 50g |
| Egg liquid 30g | Ice water 175g |
| Salt 3g | Sugar 10g |
| Yeast 3g | Butter 20g |
| Rose jam 30g | Cream powder 0.5g |
| Filling: Cream cheese 220g | Rose jam 30-40g |
Method for Making Rose Cheesecake Rice Bread
Step 1
Knead the dough until it forms a rough film
Step 2
Ferment until double in size
Step 3
Mix cream cheese with rose jam and refrigerate for later use
Step 4
Each dough portion should be 105-110g, each filling portion should be 50-55g
Step 5
Seal tightly to prevent filling from leaking out. Ferment for 28 minutes.
Step 6
Dust the surface of the dough with high-gluten flour and make a cut
Step 7
Bake in a preheated oven at 185°C on top and 170°C on bottom for 20 minutes. Cover with foil after 10 minutes for even coloring.
Step 8
It’s ready to serve
Step 9
Finished product
Step 10
Use a drier rose jam suitable for baking, not one with a lot of liquid
