Cream cheese Bread Recipe

Name: Cream cheese Bread
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Cuisine: Korean
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

by Cooking Tree 2021-11-12

written by Cooking Tree Published: 2021-11-12Updated: 2021-12-03

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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~

Follow along with the 📝 recipes below👇🏾👇🏾

Cream cheese Bread
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes 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

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.
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.
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.
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.
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.
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.