Whipped Cream Fruit Basket Bread

Ingredients:

Dough

1000g Globe First Class Flour

15g Instant Yeast

50g Skimmed Milk

17g Salt

180g White Sugar

50g Whole Eggs

550g Water

100g Unsalted Butter

Filling

300g Ever-whip

10g Strawberry

10g Mango

10g Kiwi

229g Fresh Milk

45g Refined Sugar

16g Cornstarch

46g Egg Yolks

1g Vanilla Extract

1g Iodized Salt

28g Butter

Dusting

40g Powder Sugar

Procedure:

Dough Mixing

1. Sift flour and add yeast in a bowl. Mix in a stand mixer on low speed for 2 minutes.
2. Combine water, sugar, salt, and egg in a separate bowl. Add to the mixer and mix for 2 minutes on low speed.
3. Add shortening, mix for 1 minute. Then switch to high speed and mix for 5 minutes until the dough is smooth and elastic.

Scaling, Molding, and Proofing

1. Scale the dough into 60-gram portions.
2. Round each piece, place in a baking pan, and proof for 90 minutes until doubled in size.

Baking

1. Brush with egg wash.
2. Bake at 150°C for 15 minutes or until done.

Whipped Cream Filling

1. Beat cream on medium speed until thickened and peaks form. Transfer to a piping bag.

Fruits Cutting

1. Clean fruits (strawberries, mango, kiwi).
2. Prepare fruits by cutting into small pieces and removing excess moisture.

Assembly

1. Cut the bread horizontally.
2. Fill the bread with whipped cream.
3. Top with cut fruits.
4. Dust with powdered sugar.
5. Serve immediately or keep chilled if transferring.