Cream cheese, plus berries jam, wrapped in cutely shaped bread rolls! If you love bread from Asian bakery, I guarantee you will love this too, unless you hate cream cheese, or berries. These lovely bread rolls taste as great as they sound, so what are you waiting? Go grab the ingredients and start baking!
I usually just call all my individually shaped bread bread rolls. I guess if you must give a name to the shape of bread for this post, it would be caterpillar buns. In the recipe, I try to explain how I shape the bread, but this is one of those examples where one photo speaks better than a thousand words. So hopefully, with the step-by-step photo and my not so great explanation in the recipe, you get how to properly shape this bread. If this particular caterpillar form is too much, feel free to shape your bread into any form you wish, even regular round buns are fine.
All-purpose flour dusting vs. egg wash
I think in almost all my previous bread recipes, I have always finished the bread prior to baking by giving them an egg wash. Since the cream cheese filling is very generous in this recipe (1 whole block divided into 8 rolls!), I think a lighter approach such as a dusting of all-purpose flour is more appropriate. Personally, I really love how the bread turns out in the end. But if you want to use egg wash instead of all-purpose flour dusting, it is okay to do so.
Store in an airtight container in the fridge
Since these bread rolls have cream cheese in it, I would suggest storing them in the fridge. Most bread rolls are okay to be left in room temperature for 2-3 days, but not for this bread rolls. If you have a microwave, you can simply reheat your bread for 10-15 seconds, and they should be warm and fluffy again, almost indistinguishable from when they were just out from the oven.
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