Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 7 oz bread flour
• 1 1/4 teaspoons dry yeast
• 1/2 cup plus 1 tablespoon milk
• 1 tablespoon sugar
• 1 tablespoon unsalted butter
• cornstarch, a little
• Scalded dough: 2 3/4 oz bread flour
• Scalded dough: 1 teaspoon sugar
• Scalded dough: 1 teaspoon salt
• Scalded dough: 1/3 cup water
• Filling: 8 3/4 oz cream cheese
• Filling: 1 1/4 oz powdered sugar
• Filling: 1 tablespoon milk
• Filling: lemon juice, a little
• Filling: 5 semi-dried figs

Method

1. Make the scalded dough first: boil its water with the salt and sugar, pour it over its flour, mix quickly into a paste, and cool it completely before using.
2. Combine the main flour, sugar, yeast, milk and the cooled scalded dough and knead for 10 minutes, then knead in the butter for 3 to 5 minutes more until the dough is smooth.
3. Shape the dough into a ball and let it rise for about 1 hour, until it reaches about 2 1/2 times its size.
4. Soften the cream cheese and mix it with the powdered sugar, milk and lemon juice; rinse the semi-dried figs, cut them small, fold them through the cheese, and refrigerate the filling.
5. Divide the risen dough into 8 pieces, round each one, and rest them for 15 minutes.
6. Flatten each piece, wrap a portion of the fig cream cheese filling inside, and pinch the seams closed with the help of a scraper.
7. Dust the tops of the rolls evenly with cornstarch, set them on a pan, and proof for about 40 minutes until doubled.
8. Bake in an oven preheated to 310°F for 14 to 16 minutes, until the rolls are set and only faintly colored, keeping their chewy mochi character.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).