Best pictures! I made a buttery sugar dumpling full of flavor. I filled salted butter into the soft bread dough and sprinkled sugar on top to bake, it looked delicious and added a sweet aroma. My hand automatically moves towards the bread. The bread dough has a lot of moisture and the cream cheese makes it really moist and soft. When kneading the dough tends to stick a lot to the hands so it is a bit difficult, but after fermentation it is okay. Before I bake the cake, I think I have to spread the egg and water mixture thoroughly so that the cake is evenly colored and beautiful. If you eat it warm, it really tastes great.

Ingredient

280g tapioca flour

25g sugar

2g salt

3g dry yeast

40g eggs

40 g cream cheese

150g milk

15 g unsalted butter

egg + water

60g unsalted soft butter

road

Creation process

1. Make 3 grooves on the flour, put sugar, salt and dry yeast in each groove and coat with flour.

2. Add eggs, cream cheese and milk, mix well with a spatula and knead by hand for about 7 minutes.

3. Add butter at room temperature and knead until smooth.

4. Place in a bowl, cover and let rise for about 1 hour until dough has doubled in size.

5. Divide the dough into 8 equal parts (about 65g each), roll into balls, cover with cling film and let the dough rest for about 15 minutes.

6. Press the dough to remove air, roll into balls, place in a baking tray, cover with cling film and rest for about 40 minutes.

7. Spread custard on bread, cut top of bread in cross shape, spread room temperature butter and sprinkle with sugar.

8. Sprinkle with sugar and bake in 170 degree oven for 17 minutes (preheat 190 degrees)