쫄깃하고 부드러운 ‘크림치즈 브레드‘ 🍞ㅣCream Cheese Breadㅣ현지타임

Mix strong flour with sugar, salt, and yeast, ensuring they do not touch each other directly.

Add room temperature egg and milk, and knead at low speed until it forms a single dough.

Add room temperature butter and knead at medium speed for 15 minutes.

Let the dough rise for the first fermentation (1 hour).

Divide the dough into 6 equal parts and shape them into rounds.

Let it rise for the second fermentation (15 minutes).

Mix room temperature cream cheese with sugar.

Roll out the dough into a rectangular shape and spread cream cheese on top.

Place in a foil pan and cut into thirds.

Let it rise for the second fermentation (50 minutes).

Melt room temperature butter, mix in sugar, then add sifted cake flour and finish with room temperature milk.

Transfer the completed dough into a piping bag fitted with a basket tip.

Brush the risen dough with egg wash and pipe the butter mixture diagonally on top.

Bake in a preheated oven at 170 degrees Celsius for 15 minutes.

Equipment Needed

Allergens