Whole Wheat Mango Cream Cheese Bread(芒果乳酪歐包)

This special bread recipe used scalded dough as a secret booster. It offers numerous benefits in bread making by precooking a portion of the flour's starch with boiling water, which allows it to bind significantly more moisture than raw flour. This results in enhanced texture, flavor, and shelf life of the finished bread.

Ingredients

20 g bread flour
30 g boiling water
200 g bread flour
50 g whole wheat flour
3 g instant yeast
15 g honey
25 g egg wash
50 g scalded dough
30 g dried mangoes
10 g dried figs
3 g salt
140 g lukewarm water
200 g cream cheese
30 g milk powder
5 g sugar
40 g dried mangoes
20 g dried figs
20 g desiccated coconut

Steps

Scalded dough
Start by preparing the scalded dough. Pour boiling water right into the flour
And mix until you get a sticky dough like this. Let it cool down aside before use
Main dough
First soak dried mangoes and figs in warm water to soften them
After about 20 minutes, drain them from water
And chop into very small pieces. Reserve on a plate for the use in main dough and cream cheese fillings
Then, add all ingredients for the main dough (except for dried fruits) into a mixing bowl
And knead until no dry flour
Then add in dried fruits, and fold until all incorporated. Let ferment in warm area (about 30°C) for 1 hour or it grows 1.5x in size
Cream cheese fillings
Start by toasting desiccated coconut in low heat
Until it turns slightly browned
And add into the cream cheese fillings
Once everything is well combined, roll into 8 equal balls. Reserve in the freezer
Construction
Once the dough is done the first fermentation, transfer onto a rolling mat
And divide into 8 equal small doughs, each one is about 73g
Take a small dough, press it flat with your palm, and roll out the edges thinner than the centre
Place a cream cheese ball on the middle of the dough
And fold up the edges so that it’s sealed
Cover the sealing spot with a bit of whole wheat flour
Turn over the dough so that the shinier side face up
Repeat for the remaining doughs and transfer into a baking tray
Let the dough ferment the 2nd time for about 40 minutes or until it grows 1.5x in size
Baking
Preheat the oven to 210°C
Score the doughs with a scissor
And cut into a cross shape
Make sure you cut them deep enough so that you can see the cream cheese fillings
And before sending into the oven for baking, spray lots of water onto the dough
Let bake for 18 minutes
Once done, let the bread cool down. Serve and enjoy!