whipped cream bread
Fresh cream bread where you can enjoy nutritious and sweet milk whipped cream with bread. The ratio of milk and whipped cream is 1:1, so the soft taste is very good ^^~
3 serving
Within 999 minutes
키친마니
Ingredients
  • Flour
    400g
  • Dry East
    6g
  • Salt
    6g
  • Sugar
    24g
  • Oil Eggs
    1ea
  • Milk
    140g
  • whipped cream
    140g
  • unsalted butter
    36g
  • whipped cream
    300g
  • Sugar
    30g
Cooking Steps
STEP 1/9
- Prepare butter, whipped cream and milk at room temperature.
- Keep the whipped cream cold and use it as a filling.
STEP 2/9
- Add the rest of the ingredients except butter and mix them in a kneader.
(1st round 2 minutes - 2nd round 3 minutes - 3rd round 1 minute)
- When gluten is caught to a certain extent, add butter at room temperature and knead.
(1st round 2 minutes - 2nd round 4 minutes - 3rd round 1 minute - 1st round 2 minutes)
* The kneading machine is different for each machine, so decide whether or not the machine operates according to the kneading condition.
STEP 3/9
- When you work with a kneader, the area around your cheeks becomes clean and the dough becomes smooth, and if you stretch the dough and make a thin film like bubble gum, the dough is okay
STEP 4/9
- Primary fermentation (approximately 29 degrees from the fermenter)
(If there is no fermenter, put hot water in the ice box and ferment the dough.)
- Fermented for about an hour and a half.
(If you poke it with your finger and the press marks remain, ferment it. If it shrinks, ferment it for another 10 to 20 minutes.)
STEP 5/9
- Divide to approximately 260g * 3.
- 20 minutes of intermediate tissue
(Rest until the dough is ready for plastic surgery)^^)
STEP 6/9
- Roll the dough flat and roll it into a one-loop mold and place it in a mold (Orandatle)
- Secondary fermentation approximately 60 minutes (fermentation machine)
STEP 7/9
- Bake 200 degrees for about 5 minutes / 180 degrees for about 15 minutes.
STEP 8/9
- Cooked bread sufficiently at room temperature.
(Be careful of the temperature because you will charge the cream inside.)
STEP 9/9
Make cream by adding whipped cream and sugar b to baked and cold bread, and then pour fresh cream into the bread.
(When making cream, whip it a little tightly.)
(I can feel the bread getting heavy while squeezing it.)
** If there is no kneader, the order of work will be the same when working by hand. When gluten is caught to a certain extent, add butter and work to hold enough gluten in the dough. ** The bread itself is nutritious and has a good texture, so it's delicious even if you just eat it without filling it with whipped cream.^^~
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