Egg cream bread has a soft, chewy crust along with a rich, delicious egg milk filling. You can add this bread dish to your breakfast menu to make it more diverse and nutritious. Get cooking with Điện máy XANH and check out the following 2 recipes!
1. Mini bread with egg cream filling
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Preparation
2 hours 30 minutes
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Cooking
17 minutes
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Difficulty
Medium
Ingredients for Mini Bread with Egg Cream Filling For 6 pieces of bread
All-purpose flour 25 gr (type 11 flour) Bread flour 150 gr (type 13 flour) Unsalted butter 15 gr Egg yolks 2 pieces Instant yeast 2 gr Fresh milk 240 ml Vanilla extract 1 teaspoon Sugar 40 gr Salt 1/4 teaspoon
How to make Mini Bread with Egg Cream Filling
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Whisk the egg milk mixture
Put 2 egg yolks and 25g of sugar into a bowl and whisk well until the sugar dissolves.
Next, add 140ml of fresh milk and 25g of sifted all-purpose flour and whisk until the mixture is well combined.
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Cook the Custard Egg Cream Filling
Place a pot on the stove, add the egg milk mixture. Stir constantly over low heat until the mixture thickens.
Finally, add 1 teaspoon of vanilla extract, stir well to finish.
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Mix the bread dough
Put 150g of bread flour, 15g of sugar, 1/4 teaspoon of salt, and 2g of instant yeast into a bowl and mix well.
Note: Do not let the yeast and salt come into direct contact with each other as it will kill the yeast or weaken its activity.Next, add 100ml of fresh milk, and mix well until the mixture is blended, and the flour sticks together.
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Kneading the dough
Place the dough on the table and knead using the Folding and Stretching technique.
First, fold the dough over, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, turn the dough 90 degrees and repeat the two steps above for 15 minutes.
When the dough is smooth, add 15g of unsalted butter to the dough, then continue kneading until the dough forms a ball and does not stick to your hands.
Cover the dough tightly and let it rise for 60 minutes at room temperature until it doubles in size.
How to tell if the dough is ready:
- The dough is elastic and smooth, with good elasticity.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger away, the dough does not stick to your hands.
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The dough can be stretched into a thin film without tearing.
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Check the dough using the Windowpane test. Pinch off a piece of dough and stretch it out. If the dough forms a thin film that does not easily tear and light can pass through, it is ready.
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Shaping the bread
Knead the dough briefly, divide it into 6 equal parts, then roll them into balls, cover tightly, and let the dough rest for 15 minutes. Use your hand to flatten the dough ball, then use a glass with a smaller radius to create the cavity of the bread.
Finally, fill the cavity with egg cream filling, cover the bread completely, and let it rise for the second time for 60 minutes.
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Baking the bread
Preheat the oven to 180 degrees Celsius for 15 minutes.
Brush a thin layer of fresh milk over the bread crust and bake at 180 degrees Celsius for 15 – 17 minutes.
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Finished Product
Soft and chewy cream-filled egg bread, sweet and fragrant with a rich creamy egg layer, incredibly tempting.
2. Bread with cream cheese egg filling
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Preparation
5 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Bread with cream cheese egg filling For 2 pieces of bread
Sandwich bread 4 slices (sandwich bread) Cornstarch 10 gr Laughing Cow cheese 2 pieces Chicken eggs 2 eggs Unsweetened fresh milk 150 ml Sugar 20 gr
How to make Cheese Egg Cream Bread
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Making the bread
For one bread, you will need 2 pieces of sandwich bread combined. First, take out one piece of bread, then use a knife to hollow out the middle into a square shape.
Next, place the cut piece on top of the intact piece of bread. Do the same with the remaining piece of bread.
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Making the egg filling
Add 150ml of unsweetened fresh milk, 10g of cornstarch, 20g of sugar into a pot and stir well until the sugar and starch dissolve completely. Then, add 2 eggs and continue to mix until the mixture is well combined.
Next, place the pot of egg milk on the stove and stir continuously over medium heat until it thickens, then turn off the heat.
Tip:- It is recommended to mix the cornstarch with the milk first, then add the eggs afterward so that the cornstarch dissolves more easily.
- You can adjust the amount of sugar according to your taste!
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Baking the bread
Put the egg cream filling into the empty sandwich bread that was cut earlier. Then, cut the cheese into small pieces and place them on top of the bread.
Finally, place the bread in the oven and bake at 200 degrees Celsius for 10 minutes.
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Final product
The cheese egg cream bread after baking has a golden-brown crust, crispy when bitten, blending with the soft cream filling that melts in your mouth, sweet, fragrant, and rich, it can be said to be super delicious.
Tips for Successful Implementation
- If you are not using instant dry yeast, you need to activate the yeast with warm water or milk at 35 – 40 degrees Celsius, stir well and let it sit for 5 – 10 minutes until the yeast expands into a crab brick-like mass. It should not be hotter as it will kill the yeast or weaken its activity).
- If using instant yeast, it is advisable to use golden instant yeast for fatty and sugary bread types.
- It is important to knead properly to form gluten connections in the dough, so that when baked, the bread has a soft and chewy texture.
Tips for Storing Bread
Store bread in a sealed box/bag, in the refrigerator’s cool compartment. It can be used for about 2 – 3 days.
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With the detailed recipe shared above, Điện máy XANH wishes you success in making these two simple and delicious mini egg cream bread for your morning!
