#Cream cheese#Cream cheese bread#No-knead#Hand-kneaded#Mochi bread#Chewy bread#
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hello! I'm "Baking Again Today". 😊
Today, I made cream cheese bread with plenty of cream cheese on a white bread as plump as a baby's butt.
For a chewy texture, the fermentation was shortened and no eggs were added to make it as white as possible without any color.
It's a really delicious bread with a lot of sweet cream cheese on the chewy bread.
It looks like an ordinary cream cheese bread, but the highlight of this bread is its chewy texture.
Please note that it is more chewy and delicious if you eat it after it has completely cooled!
This bread can be made without much difficulty, so if you like cream cheese, be sure to try it!
Well, I hope you have fun baking today too. 😊
* Products used * (As part of Coupang Partners activities, a certain amount of commission is provided accordingly.)
- Cream cheese: ( link.coupang.com/a/bmOE3f )
- Ice cream scoop: ( link.coupang.com/a/bmOG4t )
- Stainless steel scraper: ( link.coupang.com/a/bmOFwo )
- Unsalted butter: ( link.coupang.com/a/bl2elf )
- Instant Yeast: (link.coupang.com/a/bl2etS)
- bread flour: (link.coupang.com/a/bl2eDa)
- Salt: (link.coupang.com/a/bl2eLb)
[Cream Cheese Bread]
▶ Ingredients ◀ 7 cream cheese breads
🔥 Preheat to 320℉(160℃) and bake at 302℉(150℃) for 13-14 minutes.
150g milk
20g sugar
4g salt
3g instant dry yeast
200g bread flour
25g unsalted butter
300g cream cheese
70g sugar powder
◼ Storage method ◼
- If you eat it after it has completely cooled, you can enjoy it with a more chewy texture. Store at room temperature and consume within the same day in summer and within 2 days in winter.
If you want to store it longer, keep it frozen and eat it after thawing at room temperature.
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