Milk Cream Bread Recipe

Name: Milk Cream Bread
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6
Cuisine: Korean
Ingredients: 125g Bread flour; 10g Nonfat dry milk; 15g Sugar; 1.5g Salt; 2g Dry yeast; 50g Milk; 40g Water; 15g Unsalted butter; 200g Warm milk; 25g Sugar; 15g Cornstarch; 5g Nonfat dry milk; 2g Vanilla bean paste

by Cooking Tree 2022-02-18

written by Cooking Tree 2022-02-18

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Milk Cream Bread is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a baked milk cream bun by filling the soft bread with moist milk cream~
Powdered milk was added to the bread dough and cream to give it a more savory taste, but if you don’t have it, you can omit it.

This time, the dough for the bread was a little too thick, so I easily kneaded it using the kneading blade of a hand mixer.
The dough sticks well to your hands, so it’s good to work with strong flour on your hands when forming a shape.

Baked at a low temperature, the bread is so soft and childish that I think it goes well with cream.
It doesn’t feel creamy and has a lot of milk taste, so it’s good to eat without feeling burdened.

Baking it in a muffin tin makes it easy to make because it doesn’t need to be specially shaped.
Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Milk Cream Bread

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Rating: 3.8/5
( 5 voted )

Serves: 6 Prep Time: 35 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

125g Bread flour

10g Nonfat dry milk

15g Sugar

1.5g Salt

2g Dry yeast

50g Milk

40g Water

15g Unsalted butter

200g Warm milk

25g Sugar

15g Cornstarch

5g Nonfat dry milk

2g Vanilla bean paste

Instructions

Add skim milk powder to strong flour and mix, make 3 grooves, put sugar, salt, and dry yeast in each groove, mix with flour first, and then mix thoroughly.

Add milk and water and knead for 6-7 minutes. Add soft unsalted butter and knead for another 6-7 minutes until smooth. Cover with plastic wrap and ferment for about 1 hour until doubled in volume. .

Put warm milk and sugar in a pot, mix, add cornstarch, powdered skim milk, and vanilla bean paste, mix, boil over low heat until thickened, transfer to another bowl, cover with plastic wrap, and cool in the refrigerator.

Press the dough to release gas, divide it into 6 pieces, shape them into circles, cover them with cling wrap, and rest at room temperature for 15 minutes. Soften the cooled milk cream and place it in a piping bag.

Spread the dough thinly, squeeze the cream in the middle, wrap it with the dough and stick it well, shape it into a circle, put it in a muffin mold, and ferment it in a warm place for about 1 hour until it doubles in size.

Bake in an oven preheated to 150 degrees for 15 minutes.

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