Delicious and Soft Milk Cream Bread Recipe

How to Make Cream-filled Bread

• 1

  Mix the Dough

  Beat 1 egg, using 40ml of it, and set the remainder aside for brushing the bread surface.Then add 60ml of unsweetened fresh milk and 3gr of yeast to the egg and stir well.

  In a new bowl, add 250gr of all-purpose flour, 10gr of sugar, 1/2 teaspoon of salt, and mix well. Then, add the yeast mixture and mix until the ingredients are combined.

  

  
• 2

  Knead the dough

  Use your hands to knead the dough briefly until it comes together. Then start kneading 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 to press and stretch the dough away, not just down. Next, rotate the dough 90 degrees and repeat the two steps above for 10 minutes.

  When the dough starts to become smooth, add 50gr of unsalted butter, then repeat the kneading for another 15 minutes until the dough forms a homogeneous, smooth, and elastic mass.

  How to tell if the dough is satisfactory:

  • The dough is smooth and has 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.
  • You can stretch the dough into a thin film without tearing it.
  • Check the dough using the Windowpane test. Tear off a piece of dough, stretch it out. If the dough forms a thin film that is not easily torn and light can pass through, it is satisfactory.

  

  
• 3

  Ferment the dough

  Place the dough in a bowl, cover it tightly with plastic wrap, and let it ferment for about 40 minutes until the dough doubles in size.

  Tip: You can check if the dough has fermented properly by pressing your hand deeply into the dough. If the indentation remains, it is satisfactory.

  
• 4

  Shaping the Bread

  Divide the dough into 6 equal parts, then roll them into balls.

  
• 5

  Brushing the Bread

  Mix the remaining egg (about 15ml) with 10ml of unsweetened fresh milk, then use a brush to evenly coat the mixture over the bread.

  

  
• 6

  Baking the Bread

  Preheat the oven for 10 minutes at 190 degrees Celsius to stabilize the temperature.

  Place the dough balls on a baking tray lined with non-stick parchment paper, and bake for 20 minutes at 170 degrees Celsius.

  
• 7

  Making the Milk Cream Filling

  Add 50g of condensed milk to a bowl along with 200g of fresh cream, then whisk the mixture until the ingredients are well combined into a smooth paste. Transfer the mixture to a piping bag.

  

  
• 8

  Fill the bread

  After baking for 30 minutes, take the bread out, and cut each bread into 6 slices with a knife. Use the cream filling to fill the grooves you just cut.

  Put the bread back in the oven, bake for the second time at a temperature of 170 degrees Celsius for 10 minutes to complete.

  

  

  
• 9

  Final product

  Take a bite of the milk cream bread to experience the deliciously crispy flavor, rich cheese, and creamy filling that blend together irresistibly.