Cream Cheese Loaf

Bake this cake on 7 June 2014 afternoon. After lunch, I make am impromptu decision to bake a loaf using my newly bought pullman loaf. I bought it from taobao.

I bake cream cheese bun before, but I forgot which recipe I use. Hence, I ask Mr Google and found this recipe.

My pullman loaf measurement is consider small compare with other standard pullman tin. Mine is 160*94*77mm. Hence,  I need to tweak the recipe to fit into the pan. I followed the recipe and make one portion of it and then rougly use 3/4 of the dough to fit into my pan. Hence, I could not get the exact square loaf. Will try to add more dough into the loaf, next time.

Ingredients (1 loaf)
160g water
250g bread flour
50g cream cheese, softened (I take out straight from the fridge and cut into small cube)
10g powder milk
15g castor sugar
3g salt
20g butter (I take out straight from the fridge and cut into small cube)
3g dry yeast

Preheat air fryer for at least 5 minutes.
Steps:
1. Place all the dry ingredients except the salt and whisk to combine.
2. + all water -> knead-> dough.
3. + butter + cream cheese -> knead for around 15 to 20 minutes, until pass window pane test.
4. Note that the dough is soft and a bit sticky.
5. Shape the dough into a ball, and put into a bowl and cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double its size (about 1 hour).
6. When proofing is completed, punch down the bread dough to release the air.
7. Divide the dough into 3/4 portion and roll it out the dough into a large rectangle with the shorter end to be the same length as the length of the loaf pan. Starting with the shorter end, roll up the dough swiss roll style and place it into the pullman loaf pan to proof until double its size again (about 30-45 minutes).
8. Put the other 1/3 of the dough into another baking pan, and let it rise until double and keep into the fridge, until ready to be bake.
9. Close the loaf pan and bake in preheated air-fryer at 180C for 15 minutes.
10. Open the pullman cover and bake for around 3 minutes to brown the top.
At this point, take out the remaining dough from the fridge.
11. To check the doneness of the loaf, use a candy thermometer, insert into the middle of the loaf and temperature should be at least 90 degree celcius. But I found that if the temp can reach nearly 100 degree, then the bread would take nicer.
12 . Remove bread from loaf pan to cool completely, using a wire rack. This will prevent condensation of the loaf and the crust become wet.
13. Bake the remaining 1/3 of the dough.
14. Done!