If not mistaken, this recipe was baked in 2009 that was long long time ago. I miss the flower shape which I learned from 孟老师的100道面包. I named this recipe as Twisted cheese bread on my previous post.
This time I use my most fuss free dough recipe 65度汤种面包 but still follow the flower shaping of 孟老师. Beside the ugly shaping, the bread texture is cottony soft and fluffy. The cream cheese fillings has light sweetness that goes so well with the fluffy texture.
For the dough:
210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter
For the cream cheese fillings:
150g cream cheese / 2 tablespoon caster sugar / 1/2 tsp lemon juice / 10g biscuit crumbs / 10g almond flakes
Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left like a smooth baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.
Put all the dough ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
While waiting for the dough, mix all theq cream cheese fillings until it become a smooth paste.
Divide the dough into 2 portions and round them into small balls. Let them rest for 10 minutes.
Flatten the dough to a round disc and spread the filling at the center. Roll the doughs into round shape.
Use a rolling pin and gentle roll the dough out to a flat disc. Use a scissor to cut 2 inches at the edges for 12 petals. Twist in two petals face to face and you will get six pairs of petals. Let it proof for 40 minutes.
Egg wash the doughs and sprinkle over the almond flakes on the center of the flower shape doughs. Bake at 180'C preheated oven for 15 minutes until golden brown.