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Cream cheese Bread Recipe | Cooking tree

Cream cheese Bread Recipe

by Cooking Tree
Published: Last Updated on

Cream cheese 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 cream cheese milk roll with cream cheese filling to make it more moist and flavorful~
As if making hotteok, I filled the cream one by one and put it in a flat mold and baked it, so it came out in a pretty shape.

The dough is very thin, so it sticks to your hands a lot, but if you add butter and knead it until it becomes smooth, it becomes a soft dough.

If you fill with cream cheese cream too much, the bread may crack and burst.

It definitely tastes like cream cheese because of the added cream, and it is twice as moist, so I think it was more delicious.

It’s also fun to eat one by one.
Enjoy watching~♬ Enjoy~

  • Cream cheese Bread Recipe | Cooking tree
  • Cream cheese Bread Recipe | Cooking tree
  • Cream cheese Bread Recipe | Cooking tree
  • Cream cheese Bread Recipe | Cooking tree
  • Cream cheese Bread Recipe | Cooking tree
  • Cream cheese Bread Recipe | Cooking tree
  • Cream cheese Bread Recipe | Cooking tree
  • Cream cheese Bread Recipe | Cooking tree
  • Ingredients Cream cheese Bread Recipe | Cooking tree

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Cream cheese Bread Recipe | Cooking tree

Cream cheese Bread

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 250g Bread flour
  • 25g Sugar
  • 2g Salt
  • 3g Dry yeast
  • 40g Egg
  • 140g Milk
  • 40g Cream cheese
  • 15g Unsalted butter

  • 120g Cream cheese
  • 25g Powdered sugar
  • 8g Cornstarch
  • 8g Lemon juice

Instructions

  1. Put strong flour in a kneader, add sugar, salt and dry yeast, mix, then add eggs, milk and cream cheese and knead for about 10 minutes.
  2. Add unsalted butter and knead for about 10 minutes more. When the dough is smooth, shape it into a round shape and place it in a bowl, cover with cling wrap, and ferment in a warm place for about 1 hour until it has doubled in size.
  3. Soften the cream cheese, add sugar powder, mix, add cornstarch, mix, add lemon juice, mix, put in a piping bag and put in the refrigerator.
  4. Remove the gas from the dough, divide it into 14 pieces of about 35g each, shape them in a circle, and rest at room temperature for 15 minutes.
  5. Remove the gas from the dough and spread it out, put the cream cheese filling in the center, wrap it with the dough, press it lightly to form a flat shape, and place it on the mold.
  6. Cover with cling wrap and ferment for about 40 minutes. Bake in an oven preheated to 160 degrees for 20 minutes. Apply melted unsalted butter on the top.

Notes

Mold size : 22cm

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~β™₯


Enjoy


πŸ‡°πŸ‡· πŸ‡°πŸ‡· See recipe in Korean πŸ‡°πŸ‡· πŸ‡°πŸ‡·

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