Garlic Cream Cheese Sourdough Bread 香蒜奶油乳酪酸种面包(Eggless)

This week I'm not baking sourdough artisan bread but soft and flavorful bread. This garlic cream cheese bread is so yummy!😋My bread experiment~~~ Success!  Yeah!!💪👏

Garlic Cream Cheese Sourdough Bread 香蒜奶油乳酪酸种面包

Ingredients食谱:

Bread flour  250g 高筋面粉

milk  120g 鲜奶

Milk Powder  10g 奶粉

Brown sugar   20g 砂糖

Active Sourdough Starter(Levain) 150g 酵种

Instant yeast  1g 速发酵母粉

Salt   3g  盐

Butter   20g 黄油

Filling:

Garlic butter大蒜奶油

Unsalted butter  30g (无盐黄油,要先软化)

Garlic    8g大蒜

Salt    1.5g盐巴

～～～mix well(搅拌均匀就可以)

Cream cheese paste奶油乳酪酱:

Cream cheese  120g (奶油乳酪,，要先软化)

Sugar powder    40g糖粉

～～～mix well(搅拌均匀就可以)

Decorate:

Dried parsley 巴西里叶适量

 

Method:

1. In a stand mixer bowl, mix all ingredients except the butter. 

2. Once dough forms a ball, continue kneading until dough is elastic (till you can pull a thick, rough membrane)

3. Add  butter into dough and continue kneading until dough is smooth and you can pull a thin membrane)

4. Cover dough  and proof  till twice in size, about 1.5 -2 hours.

5. Divide the dough into 8 pieces. Each portion should weigh around 70g.

6. Shape each portion into small balls and cover with cling wrap to prevent drying and rest for 15 mins.

7. Take one of the dough, roll it out into a rectangle, fold the two sides in the middle, and then fold it in half and pinch it together. 

8. Once rolled, place the dough seam side down on a lined tray and let it proof for the second time.(1-1.5 hours)　

9. Make a slit in the middle, and squeeze an appropriate amount of garlic cream. Spray some water onto dough.

10. Bake at preheated oven at 200℃ for 20-25 minutes. 

11. Place it on a wire rack, sprinkle some dried pasley on top the bread. Let the bread to cool completely. Cut the bread in the middle and squeeze an appropriate amount of cream cheese paste.

12. Heat it in a small oven at 180℃ for 2-3 minutes or microwave it for few seconds before eating it

.

做法：

1.在搅拌机碗中，混合黄油以外的所有成分。

2.面团搅拌成团后，继续揉捏直到面团变得有弹性（直到您可以拉出厚而粗糙的膜为止）

3.将黄油加到面团中，继续揉捏直到面团光滑为止，然后可以拉出一层薄的薄膜）

4.盖上面团并发酵至两倍大小，约1.5 -2小时。

5.取出面团，分割成8等分，排气滚圆，休息15分钟。每分应重约70克。

6.取其中一个面团，擀成薄片，两边往中间折，之后再对折并捏在一起。

7.将面团的接缝面朝下放在烤盘上，并进行第二次发酵（1-1.5小时）

8.在面团中间切开一条缝，然后挤入适量的大蒜奶油。在面团上喷一些水。

9.在200℃的预热烤箱中烘烤20-25分钟。

10.将其放在纳凉架上完全冷却。在面包中间切开，然后挤适量的奶油乳酪酱。

11.要食用时，将其放入180℃的小烤箱中，烘烤2-3分钟。或微波加热几秒钟。稍微凉了之后，就可以吃了。

Happy Baking!