Cream Bread
At last, I tried the cream bread the kids have been begging for! This treat layers a soft, fluffy cake with sweet, fragrant custard sauce and rich fresh cream. It melts in the mouth with an ice-cream-like smoothness — no wonder the kids love it.
Ingredients
Bread flour
160 g
Cake flour
40 g
Yeast
2.5 g
Granulated sugar
35 g
Salt
2 g
Milk powder
7 g
Beaten egg
30 g
Milk
100 g
Butter
25 g
Instructions
1
Step 1
Cut the butter into small pieces and let it soften at room temperature until you can easily press a fingerprint into it. Now make the custard sauce: whisk the egg yolks with the granulated sugar until the sugar melts, then add half of the milk and mix well.
2
Step 2
Sift in the cake flour and mix well, then add the remaining milk and mix well.
3
Step 3
Strain the mixture, pour it into a milk pan, and cook over low heat while stirring constantly.
4
Step 4
Cook until smooth and thick! Transfer to a small bowl, cover with plastic wrap, and set aside.
5
Step 5
Place all bread ingredients except the butter into the bread pan and run the kneading program for 20–30 minutes. After 10 minutes, add the softened butter and continue kneading until the dough reaches the windowpane stage.
6
Step 6
Remove the dough, shape it into a round, cover with plastic wrap, and let it rise at room temperature until doubled in size.
7
Step 7
Divide the dough into 6 equal portions, roll into balls, cover with plastic wrap, and let rest for 15 minutes.
8
Step 8
Take one dough portion, degas it, and roll it out into an elongated oval (leaving a small section at the top unrolled). Stretch the bottom edge of the dough thinner with your fingers so it seals well.
9
Step 9
Roll up from top to bottom, pinch the bottom tightly, position it upright, and use both hands to shape the dough into an olive form with pointed ends.
10
Step 10
Arrange on a baking tray with some space between each piece, then place in the oven for the second rise until doubled in size.
11
Step 11
Brush the risen bread dough with a thin layer of beaten egg. Preheat the oven to 180°C.
12
Step 12
Transfer the custard sauce into a piping bag, snip a small opening, and pipe a layer of custard sauce onto the bread dough.
13
Step 13
Place on the middle rack of the preheated oven and bake at 170°C for about 20 minutes!
14
Step 14
Whip the heavy cream with sugar until stiff peaks form and the pattern holds clearly — the whisk should come out fully coated with cream.
15
Step 15
Let the baked bread cool, then cut through it from top to middle without slicing all the way through the bottom.
16
Step 16
Attach a piping tip and fill with cream. First pipe a line of cream down the middle of the bread, then pipe an S-shaped pattern on top.
17
Step 17
Can't resist taking a bite — soft, fluffy, and sweet!
18
Step 18
A cream bread with some fresh fruit and a glass of milk — an energizing breakfast is ready ✌️
