Brush the top of the dough with egg wash and sprinle with toasted sesame seeds (if using), then bake in preheated oven for 15-20 minutes, or until golden brown. Preheat oven to 200 Celsius (400 Fahrenheit).Let the bread rolls proof until the volume doubles, about 1 hour in warm kitchen. Cover the bread rolls with wet kitchen towel/saran plastic wrap.Seal the bread and gently roll into round ball. Take one portion of dough, roll into a circle, place 1 tablespoon of red bean paste and 1 portion of cream cheese at the center of the dough.Punch the dough to release air bubbles, knead for 2 minutes, then divide the dough into 20 equal portions.Prepare 2 baking sheets lined with parchment paper.Let the dough proof until the volume is doubled, about 1 hour in a warm kitchen. Place the dough in a mixing bowl, cover with a wet kitchen towel/plastic saran wrap.Knead into a non-sticky, soft, elastic, and smooth dough. Make a well in the flour ingredients, then pour fresh cream, egg, and the foamy yeast solution into the well.Sieve together bread (or all purpose) flour, cake flour, sugar, and salt in a large mixing bowl.Mix 1 cup warm milk with active dry yeast and 1 tablespoon sugar.1 block cream cheese (8 ounce), divide into 20 portions.1 cup warm milk (38 Celsius or 100 Fahrenheit). ![]() Red Bean Cream Cheese Bread Rolls Red Bean Cream Cheese Bread Rolls So if you are in doubt, picking the first one or the second one will yield a pretty close result, so just go with whatever ingredients you have in your kitchen. Both have really soft, fluffy textures, the likes that I associate with Asian bakery style bread. Also, since the two bread dough uses different ingredients, sometimes it boils down to what I have at home decides which dough I go with. To me, I prefer the bread aroma from the first dough, but sometimes when I am short in time, I won’t hesitate going with the killer toast dough. I guess it comes down to personal preference. This is a great dough to make when you are short on time since you only need one time of proofing. This dough use milk, egg (or cream cheese), and butter, but no fresh cream.
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