About the Recipe
Ingredients
Ingredients Group A
High-gluten flour 400g
Water 400g
Yeast 4g
Ingredients Group B
Naarmann UHT Cream 35.1%, Germany 100g
Sourdough starter 800g
High-gluten flour 600g
Water 200-250g
Multi-grain premix flour 150g
Sugar 40g
Salt 16g
Yeast 6g
Ingredients Group C
Oligold Cream Cheese, Australia 500g
Sugar 65g
Diced pineapple
Ingredients Group D
White sesame seeds 300g
Pumpkin seeds 100g
Black sesame seeds 100g
Sunflower seeds 100g
Flaxseeds 60g
Preparation
Mix all the Ingredients Group A until smooth and free of lumps and gluten, then put them in a sealed container.
Place the container in a refrigerated cabinet with a temperature of 9℃ and humidity of 80% for low-temperature fermentation for 16-18 hours.
Mix all the Ingredients Group B to form a smooth dough, then let it undergo basic fermentation at room temperature for 50 minutes.
Press the dough to release gases, flip it over, and continue to ferment at room temperature for another 40 minutes.
Pour the dough onto a table dusted with high-gluten flour, divide the dough and roll them into balls, then let them rest for 30 minutes.
Flatten the dough slightly, spread Ingredients Group C. Roll it up.
Spray water on the surface of the bread and coat it with Ingredients Group D. Let it undergo final fermentation for 1 hour on a baking sheet.
Put the dough in the oven, then steam it for about 4 seconds and bake at 220℃ for about 22 minutes.
*Ingredients Group C Mix the cream cheese and sugar to make the cheese sauce. Set aside.