Matcha Cheesecake Soft European Bread

Taste: Sweet fragrance; Process: Baking; Time: One hour; Difficulty: Ordinary.

Matcha Cheesecake Soft European Bread Cooking Steps

Prepare all the ingredients needed.

Mix the Polish ingredients evenly, cover and refrigerate in the refrigerator for about 17 hours.

Add all the dough ingredients except butter to the mixing bowl of a stand mixer. Mix on low speed until the dough comes together, then switch to medium speed and knead until the dough is smooth. Add softened butter and continue kneading on low speed until the butter is fully incorporated.

Knead the dough on low speed until the butter is absorbed, then switch to medium speed and continue kneading until the dough is smooth and elastic. Add the slightly chopped and softened dried cranberries and knead on low speed until they are evenly distributed.

Take out the dough and fold it by hand, making sure the dried cranberries are evenly distributed. Shape the dough into a ball and flatten it slightly, then place it in a tray.

Place the dough in a CF-100A fermentation box, set the temperature to 28 degrees Celsius and the humidity to 70%, and add water to the bottom tray to increase humidity. Let the dough ferment until it doubles in size, which takes about 2 hours.

To make the filling, mix the softened cream cheese until smooth, then add powdered sugar, whipping cream, and milk powder. Mix well and transfer to a piping bag.

Take out the fermented dough, punch it down, and divide it into 8 equal portions.

Flatten each portion slightly and roll it into a cylinder shape. Cover and let it rest for 30 minutes.

Take out the rested dough, release the large air bubbles, and roll it into a long strip. Spread the filling in the middle of the strip and roll it up into a log shape.

Squeeze the ends of the log together to seal the filling inside, then shape it into an S shape or any other desired shape.

Repeat the process with all the dough portions and place them on a baking sheet lined with parchment paper.

Place the baking sheet in a CF-100A fermentation box, set the temperature to 32 degrees Celsius and the humidity to 80%, and add water to the bottom tray to increase humidity. Let the dough ferment until it increases in size by 1.5-2 times, which takes about 1.5-2 hours.

Take out the fermented dough, place it on a baking sheet lined with parchment paper, and dust it with flour. Preheat a COUSS electric oven (CO-960S) to 150 degrees Celsius and bake the bread for about 25 minutes, placing the baking sheet on the middle rack.

Remove the bread from the oven and immediately transfer it to a wire rack to cool.

The finished bread is soft and delicious.