Perfectly Round Cream Bread. Put the bread flour in a bowl. Add sugar and yeast on the side closest to you, and salt on the opposite site. Combine milk and heavy cream and once it becomes a bit warmer pour it over the yeast.
If you make a chiffon cake and have some egg yolk left, use it to make this custard cream.
If you don't have egg yolk, make it with a whole egg.
This is the perfect loaf of bread to go with a hearty soup or stew.
You can cook Perfectly Round Cream Bread using 15 ingredients and 25 steps. Here is how you achieve that.
Ingredients of Perfectly Round Cream Bread
- You need 1 of Basic bread dough (sweet bread with butter).
- Prepare of Custard Creme.
- It's 2 of Egg yolk.
- Prepare 40 of grams) (If using a whole egg....
- It's 40 grams of Sugar.
- It's 10 grams of Cake flour.
- Prepare 10 grams of Cornstarch (or cake flour).
- It's 200 grams of Milk.
- It's 10 grams of Butter.
- Prepare 1 dash of Vanilla Essence.
- It's of Streusel.
- It's 10 grams of Bread (strong) flour.
- You need 10 grams of Granulated sugar.
- Prepare 10 grams of Butter.
- Prepare 1 dash of Milk (to finish).
I mixed the dough after dinner and baked the bread in the late morning. You could also mix it up early in the day and have fresh-out-of-the-oven bread for dinner. I haven't tried it yet but other flavors can be added to the dough. Brush loaf with egg white if a glossy crust is desired.
Perfectly Round Cream Bread step by step
- (Make the streusel) Put all of the ingredients into a container and combine until clumpy. When done, place in the freezer..
- Refer to "Cream Bread Rolls"for details on the streusel..
- Make the bread dough and let it rise through the first proofing (until it doubled in size)..
- (Make the custard) Combine the flour and cornstarch, and sift..
- Put the egg yolk, sugar, and sifted powdered ingredients into a bowl..
- Use a whisk to mix..
- Gradually add in the milk and stir it gently so that it doesn't form lumps..
- Make sure it's smooth, and then move it to a heat-resistant dish..
- Microwave for 5-6 minutes (take it out to stir 2 or 3 times)..
- (Make the custard - 7) Add the butter and mix it quickly..
- Cover tightly with plastic wrap so that it doesn't form condensation, and let it cool..
- Once cooled, add the vanilla essence..
- Use a rubber spatula to stir until smooth..
- Place it into a pastry bag (tie the tip lightly with a rubber band so that the cream doesn't squeeze out in large dollops. Pinch the top of the bag closed with a clothespin.).
- After the bread has risen the first time, divide into portions. Gently release the gas and form into balls. Let rest for 15 minutes..
- Gently push down on the dough with your hands to release the gas and then use a rolling pin to roll it out into a circle..
- Put the dough into the aluminum foil cups and push down lightly with your fingertips. Use a fork to poke the dough (so it doesn't expand)..
- Fill it up with lots of custard cream..
- Let it rise for the final time (about 30 minutes) until about 1.5x larger. (I used the oven's bread rising function at 40°C. In the summer, let sit at room temperature.).
- Coat the bread dough with milk using a brush (for shine), and top with the streusel..
- Bake in a preheated 180°C oven for 13-15 minutes..
- When you want to reheat them, remove from the aluminum cups, cover with plastic wrap, and heat for 20 seconds in a 500 W microwave. They'll be nice and fluffy again, just like they're fresh out of the oven..
- I formed them into shapes before baking them..
- Instead of streusel, you can use powdered sugar as a topping..
- Top the streusel on muffins, cakes, and sweet breads..
In a stand mixer add the warm water, sugar, salt and yeast. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough. On a floured surface knead the dough until smooth and elastic and form a ball. With a sharp knife or razor, slash the top of the bread. Make light, fluffy cloud bread with three simple ingredients: McCormick® Cream of Tartar, eggs and cream cheese.
