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Bread (coffee bread with cream) | Table Diary 식탁일기's recipe transcription

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식탁일기 table diary

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Ingredients

Breadcrumbs : 200g
(A) Milk : 120g
(A) Sugar : 25g
(A) Egg : 25g
(A) Salt : 3g
(A) Yeast : 3g
Melted unsalted butter : 25g
Skim milk powder : 12g
無塩バター : 40g
粉砂糖 : 35g
卵 : 35g
ケーキ粉 : 40g
コーヒー : 5g
ホイップクリーム : 300g
砂糖 : 30g

Time required

60minutes

Procedure

1) Make the dough 00:10
Add (A) to a bowl and mix with a whisk.
Add melted unsalted butter and mix.
Add the breadcrumbs and skim milk powder and mix with a spatula for 2 minutes.
Remove to a counter and knead.
Place in a bowl, cover and let rise for 1 hour until doubled in size.
Squeeze the air out and remove to a stand.
2) Molding 01:10
Divide 1 into 8 equal parts and roll them into balls.
Leave for 10 minutes.
Squeeze the air out and roll it into a ball.
Place on baking sheet with space between them.
Cover with plastic wrap and let rise until doubled in size.
3) Make the coffee dough 01:41
Place the unsalted butter in a bowl over hot water (not included in the recipe) and stir with a spatula to melt it.
Add powdered sugar and mix.
Add the eggs and mix.
Add some coffee.
Remove from the hot water (not included in the recipe) and add the cake flour and mix.
Chill in the refrigerator for 20 minutes.
Place in a piping bag.
4) 焼く 02:14
3を2の上に円を描くように絞り出す。
オーブンで180度18分焼く。
粗熱をとる。
5) クリームを作る 02:32
容器にホイップクリームと砂糖を入れてハンドミキサーで泡立てる。
絞り袋に入れて、パンに穴をあけて搾り出して完成。

Point

-Recipe for coffee bread with cream.
If you don't have skim milk powder, you can use breadcrumbs instead.
Fermentation time is not included in the required time.
-Preheat the oven to 180 degrees.
- Place a baking sheet on a baking tray.
- When adding cream to bread, be careful not to add too much as it will overflow.