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Bread (cream cheese and milk bread) | Recipe transcription by Qiong Cooking

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Qiong Cooking

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Ingredients

卵 : 1個
(A) Sugar : 25g
(A) Milk : 145g
(A) Dry yeast : 3g
(B) Strong flour : 300g
(B) Salt : 3g
無塩バター : 20g
(C) Sugar : 12g
(C) Cream cheese : 50g
(C) Unsalted butter : 15g

Time required

60minutes

Procedure

1) Make the dough 00:01
Crack the eggs into a bowl and add (A) and mix.
Add (B) and mix until the dough is no longer powdery, then add the unsalted butter and knead well.
Once the surface of the dough is nice and smooth, cover with plastic wrap and let rise for 30 minutes.
2) 2次発酵させる 01:53
生地を薄く長方形に伸ばし、(C)を別の小皿に入れ滑らかになるまで混ぜる。
クリームチーズソースをパン生地の全体に広げ塗り、生地を2センチ角にカットする。
マフィン型に8割程度の分量になるようにカットした生地を入れ、ラップをして40分発酵させる。
3) 生地を焼く 02:55
180度のオーブンで15分焼く。
取り出したらお皿に盛り付けて完成。

Point

・Preheat the oven to 180 degrees in advance.
- The dough needs a warm environment to rise, so it is best to let it rise in a warm room or using the rise function on your microwave.
-When putting the cut dough into the muffin tin, the finished product will look better if you put the dough in pieces rather than piling it up in the same place.
- The fermentation time of the dough is not included in the recipe time.