Ingredients?

One serving of 18cm hollow chiffon mold

Dough

200 grams of high-gluten flour

Fine 25g sugar

3g salt

30g whole egg liquid

100g water

3g yeast

25g butter

Cheese filling

120g cream cheese

15g animal fresh cream

30g condensed milk

30 grams of egg liquid

6 grams of corn starch

Surface decoration

Fruit pieces: 300 grams of pineapple, yellow peach, papaya, pear, etc.

An appropriate amount of soaked wine raisins

Cinnamon sugar

12 grams of brown sugar

1 gram of cinnamon powder

Colorful fresh fruit cheese wrap How to make?

Cut various fruits into cubes. You can use any fruit you like as long as the water content is not very high.

Put a small amount of butter in a pan, add pears and fry until 6 minutes cooked, then add other fruit pieces, fry for 2-3 minutes until slightly dry, let cool and set aside.

Bread making: Mix ingredients other than butter and knead until the dough is smooth and the gluten has expanded, then add softened butter and continue kneading until the dough is fully expanded and a thin and flexible film can be pulled out. Roll into a round shape and ferment at room temperature.

Prepare the cheese filling during fermentation: soften the cream cheese at room temperature, add animal fresh cream, condensed milk, and beat with a whisk until there are no particles, then add the egg liquid and continue beating evenly, and finally add cornstarch and beat evenly.

Basically ferment at room temperature until it is 2-2.5 times in size. Dip your fingers in powder and poke holes. The holes will not shrink back.

Divide out 18 grams of dough each, cut into six pieces, and roll into balls. The remaining dough is also rolled into a round shape. Relax for 20 minutes, until the dough becomes loose when pressed and has no elasticity.

Take a large piece of dough and flatten it with the front side facing up.

Roll out the dough into a 40x20cm rectangle.

Cut them into three equal parts, spread a thin layer of cheese filling on the surface, leaving both ends uncovered. In fact, just apply two pieces here, and it will be all over once you feel dizzy.

Take one of them, with the filling side on top, connect the head and tail to form a circle, and pinch the joint.

Place in oiled mold. Complete the remaining two pieces in sequence, and place the unfilled one on top. After the operation is completed, place it in a warm and humid place for fermentation.

Press six small dough balls flat and roll them into oval shapes. Also ferment in a warm and humid place.

Let the dough in the mold rise to 2.5 times in size, and spread the cheese filling evenly on the surface of the dough. When spreading the filling, be careful not to pour the filling in one place. Be gentle when spreading the filling to avoid flattening the fermented dough vigorously.

Place six fermented doughs evenly on the surface. Be gentle when handling and placing the dough to avoid flattening the fermented dough. (It doesn’t matter if it’s slightly deformed.) Finally, place 2/3 of the mixed fruit pieces. Do not press the fruit pieces on the small dough to prevent them from being squeezed and deformed.

Brush the surface of the small dough with melted butter, and finally sprinkle an appropriate amount of cinnamon sugar on the surface (just mix brown sugar and cinnamon powder evenly). If you don’t like it, you can leave it out.

Preheat the oven at 180℃ for 30-35 minutes in the middle and lower racks. Unmold out of the oven, let cool, place the remaining fruit pieces on the surface, and dry with an appropriate amount of powdered sugar. When eating, I cut it into pieces. I squeezed some condensed milk to increase the taste and decorate, haha, pretending to be fresh cream...

Don’t forget to read the tips below before making it!

Tips

1. You can choose any fruit pieces you like. If the water content is particularly high, such as watermelon, you can bake it and let it cool before decorating it.

Fruits with a crisp and hard texture, such as pears and apples, will taste better if they are fried with a small amount of butter until slightly soft before use.

2. Don’t be greedy and put all the fruits before baking. If you place too many, it will be crowded, and if it is too heavy, it will easily collapse the fermented dough. At the same time, it will shrink during the baking process, so leave part of it baked before putting it away.

3. Oiling the mold before use will make it easier to demould.

4 The most important thing to note is that you must be gentle when handling the dough after the second rise! Don't flatten the risen dough violently, otherwise the bread will not rise after baking.