Freshly and Lovingly Baked on : 21st Sept 2014
There are still quite a fair bit of cream cheese leftover from the cookies charity bake. Let’s not waste it. I am happy to say that my dowager is really happy with my Zebra Cake experiment. She happily took the utensils needed, the ingredients and recipe and skipped home in glee. Okie, I am joking about the skipping part. I should be the one skipping around as the family is happy with the taste of my Zebra. Of course, the dowager is happy with the idea of using bottles to pipe the batter and she unbashfully took that home as well. Sigh….. my pantry is her playground and shopping centre.
I like the idea of baking bread on Sunday so that I can have it for breakfast. Munching on my own bake at the desk reading news is such a joy or its a routine that I will never want to give up.
The bake today will only be suitable for adult since I added Rum into it. If you like to bake for the kids, you can simply omit the rum.
210g Bread Flour
20g Granulated Sugar
50g Egg = 1 small egg
5g Instant Yeast
20g Unsalted Butter
Rum & Raisin Cream Cheese Fillings.
4 oz Cream Cheese
1/4 Cup Granulated Sugar
1 Tbsp Lemon Juice
1/4 Cup chopped raisins
1 Tbsp Good quality rum
Mix the bread flour, sugar, salt and yeast in the mixer. Mix it up well before adding the egg and milk into it. Stir to wet the dry ingredients. Cut in the butter and stir it to combine.
Then knead it for about 10 minutes before letting it proof until double in size.
While waiting for the dough to proof, start on the filling. Basically mix all ingredients together. Actually, it is also a matter of taste. You can taste it and adjust according to your own taste. Once done, leave it in the fridge while waiting.
Once the dough has double up in size, flatten it before dividing it up to 6 dough of about 65g each. I made 5 of it using the last one as a dough for the ears, nose and tail.
I round each up, flatten it and then wrapped in the cream cheese filling before pinching it closed and round it up again. I did not weigh each individual dough for the ears, nose and tail. Let it proof for 15 to 20 minutes before baking it in a preheated oven of 180 degree for 12 minutes.
I tent the bakes 6 minutes into the process to prevent excessive browning. I like to have a whiter looking piggies. 😉