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Preparation
1 hour 30 minutes
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Cooking
30 minutes
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Difficulty
Medium
Another fresh combination for the traditional, aromatic papparoti bread with a melted cream cheese filling inside is extremely appealing. The crispy outer shell, the chewy soft bread blended with the sweet and rich cream cheese filling, will surely charm you from the first bite. Join TasteVN in the kitchen!
Ingredients for Cream Cheese Stuffed Papparoti For 9 pieces of bread
Cake flour 70 gr All-purpose flour 100 gr Bread flour 200 gr Instant coffee powder 8 gr Unsalted butter 110 gr Instant dry yeast 7 gr Cream cheese 225 gr Whipping cream 300 ml Unsweetened milk 150 ml Chicken egg 100 gr Sugar 145 gr Salt 5 gr
What is bread flour and cake flour?
- Bread flour is a type of flour made from wheat and has a higher protein content compared to other types, ranging from 12 – 14%.
- Due to its high gluten content, the baked products made from it often have a chewy texture, and the crumb can usually be pulled easily into strands, while the crust is hard and firm.
- This type of flour is suitable for making bread, pizza crusts, or especially sandwiches.
- In Vietnam, people often use flour type 13 (which is quite similar to this type of flour) to make sandwiches and bread.
What is cake flour?
- Cake flour, often referred to as flour type 8, is made from finely ground soft wheat, has a high starch content, and very low protein content, only about 7 – 8.5%. To the naked eye, the flour is always fine and has tiny grains.
- Cake flour is often used to make light, soft, and fluffy cakes like chiffon, sponge cake, roll cake, cupcake, or various types of Taiwanese and Japanese sponge cakes,…
Where to buy instant coffee?
You can choose to buy packaged instant black coffee or filter coffee powder to make cakes. These two types of coffee can easily be found at grocery stores, supermarkets, TasteVN stores, or purchased online at bachhoaxanh.com.
Tools required
Oven, egg beater, bowl, spoon, whisk, piping bag,…
How to make Cream Cheese Filled Papparoti
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Mix the cake batter
Add 150ml of unsweetened fresh milk, 7gr of instant dry yeast, 50gr of chicken egg, and 30gr of sugar into the bowl, then stir well until the sugar and yeast dissolve.
Next, add 200gr of bread flour and 100gr of all-purpose flour, mix well until the ingredients come together. Then, knead the dough by hand for about 3 minutes until it forms a ball, cover the dough with a cloth, and let it rest for 15 minutes.
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Knead the dough with butter
Spread the dough, then place 50g of unsalted butter on top to soften. Use your hands to knead the dough using the Folding and Stretching technique.
First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down.
Next, rotate the dough 90 degrees and repeat the two steps above for 15 – 20 minutes until the dough forms a homogeneous, smooth, elastic mass.
How to recognize if the dough is satisfactory:
- The dough is soft and smooth, with good elasticity.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hands.
- You can stretch the dough into a thin film without tearing.
- Check the dough with the Windowpane test. Pinch off a piece of dough, stretch it out. If the dough forms a thin film that is not easily torn and light can pass through, it is satisfactory.
Next, place the dough in a bowl, cover tightly with plastic wrap. Then, put this bowl of dough in the oven, place a cup of hot water beside it, close the oven door (do not turn on the heat) and let it rise for 60 minutes until the dough doubles in size.
Tip: You can check if the dough has risen properly by pressing your hand deep into the dough. If the indentation remains, it is satisfactory.
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Mixing the outer dough
First, put 8g of instant coffee powder and 2 tablespoons of hot water into a bowl, then stir well until dissolved.
Next, add 60g of unsalted butter into a new bowl and mash it. Then, add 60g of sugar, 50g of beaten egg, the coffee mixture, and stir well to combine.
Then, sift 70g of cake flour into the butter mixture, using a spatula to mix until the mixture is blended and smooth.
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Dough Division and Baking
Lightly knead the fermented dough, divide it into 9 equal parts, fold the edges of the dough into the center, and then roll it into a ball. After that, cover the dough and let it rest for 15 minutes.
After 15 minutes, continue folding the edges of the dough into the center, roll into a ball, and let it rise for another 60 minutes.
Put the dough for the topping into a piping bag, then squeeze the cream in a circular shape on top of the dough ball so that it covers nearly 1/2 of the dough ball.
Finally, place the buns in the oven and bake for 15 – 18 minutes at 178 degrees Celsius.
Tip: To keep the oven temperature more stable, remember to preheat the oven for 15 minutes at 180 degrees Celsius!
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Making Cream Cheese Filling
Crush 225g of cream cheese, then add 55g of sugar and 300ml of whipping cream, and mix until the mixture is well combined.
Next, use a mixer to whip the cream cheese mixture on medium speed until the mixture forms stiff peaks when you lift the beaters, without drooping.
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Filling the cream cheese
Use a sharp chopstick to create a small hole on the side of the bread, then fill the inside with cream cheese filling to complete.
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Final product
The papparoti bread filled with cream cheese just out of the oven smells strongly of coffee. The crispy coffee crust on the outside, the moist, soft, and chewy bread on the inside combined with the rich, sweet cream cheese filling melting in your mouth is extremely appealing.
This upgraded version of papparoti bread will surely make anyone who has tried it want to eat it many more times!
With the detailed guide how to make papparoti filled with cream cheese delicious and attractive that TasteVN has introduced, I hope you can make another special cake for the whole family to enjoy! Wish you success!
