- packaging dry yeast - 2 pieces
- sugar - 3/4 Glass
- water - 1 1/4 Cups
- baked fat - 1/2 cup
- eggs - 3 pieces
- salt - 2 teaspoons
- flour - 6 glasses
- egg - 1 piece
- For filling: packing cream cheese - 1 piece
- sugar - 1/2 cup
- Butter - 2 teaspoons
- cornstarch - 1 1/2 Art. spoons
- eggs - 2 pieces
- coconut milk - 1/2 cup
- bank (480 g) guava - 1 piece
1. 1 egg whisk with 2 tablespoons water. In a large bowl, mix yeast, 3 tablespoons of sugar and 1 glass of warm water. Let stand in a warm place until the yeast starts bubbling. 2. Beat the eggs in a foam. Add the eggs, the remaining sugar, salt and melted fat into the yeast mixture. 3. Gradually add flour to the mixture and mix with a mixer. Continue to beat the dough for 3-5 minutes. 4. Lubricate the large bowl with butter and put dough into it, then turn the dough so that the oiled side is on top. Cover with a damp clean towel. Allow to rise in a warm place for about an hour or until the dough increases in volume. 5. Put the dough on the work surface. Divide the dough into two equal parts. Roll out each piece on a lightly floured surface, forming two loaves about 20 cm long and 7.5 cm wide. Make a cut in the center of each bread. Place the bread on a lightly oiled baking sheet. Cover with a damp clean towel. Warm up in a warm place for about an hour or until bread is doubled in volume. 6. Preheat the oven to 175 degrees. 20 minutes before baking, using an electric mixer, whip cream cheese, sugar, butter and cornstarch in a large bowl. Add eggs, one at a time, and coconut milk, whilst continuing to beat. 7. Put the guava in the food processor and mix to a consistency of mashed potatoes. 8. Lubricate the bread with a beaten egg. Fill the gap with a cream filling, and then mashed the guava. Bake until golden brown, from 30 to 35 minutes. 9. Remove bread from the oven and allow to cool on the grate before cutting.
Servings: 12