Condensed milk Cream Bread Recipe

Name: Condensed milk Cream Bread
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Korean
Ingredients: 130g Warm milk; 5g Dry yeast; 250g Bread flour; 30g Sugar; 3g Salt; 1 Egg; 50g Unsalted butter; 1 Egg yolk + 10g Milk; 200g Heavy cream; 50g Condensed milk

Cooking TreePublished: 2023-07-02 Updated: 2023-07-0101.9K views

In Cooking Tree, Condensed milk Cream Bread is on the menu, and we’ll show you how to make it from scratch.

I made cream bread by filling condensed milk cream on bread with a fragrant buttery scent~
Bake the bread slightly and make a slit to make 6 slices, and squeeze the cream in between.

When squeezing the cream, starting from the outside and going inward, I think you have to squeeze it thicker to get a pretty shape~
It’s fresh cream with condensed milk, so it’s more savory and flavorful, so it’s delicious~^^

You can change the cream to your favorite cream, such as custard cream or cream cheese cream.
As the weather is getting colder these days, fermentation can take a long time at room temperature, so I put it on 50 degrees warm water to ferment it, but it takes less time and the fermentation is good.

It is a delicious cream bread that is fun to eat piece by piece.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Condensed milk Cream Bread

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Rating: 5.0/5
( 81 voted )

Serves: 4 Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

130g Warm milk

5g Dry yeast

250g Bread flour

30g Sugar

3g Salt

1 Egg

50g Unsalted butter

1 Egg yolk + 10g Milk

200g Heavy cream

50g Condensed milk

Instructions

Add dry yeast to warm milk and mix.

Mix flour, sugar, and salt in a bread maker. Add egg and milk mixture and knead for about 10 minutes.

Add soft unsalted butter and knead for about 15 minutes until smooth, make a round shape, put it in a bowl, and cover it with plastic wrap.

Put the ball of dough into a bowl of warm water at about 50 degrees and ferment it for about 40 minutes.

Remove the gas from the fermented dough and divide it into 4 rounds, cover and ferment for about 15 minutes.

Drain the gas, shape it into a circle, put it on the oven pan, cover it with cling wrap, and ferment it until it doubles in size (about 40 minutes).

Mix egg yolk and milk, apply on the top of the dough, bake in an oven preheated to 170 degrees for 18-20 minutes, and cool.

Cut the cooled bread into 6 equal parts.

Add condensed milk to the whipped cream and whip it tightly, then fill in the cream between the breads.

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