I tried the cream cheese bread that I saw quite popular before. The formula is very good and the finished product is delicious, it is recommended to try! Proper fermentation is the most important thing. let enough air enter the dough, and then the bread baked in the oven will be soft and fluffy 😉
The recipe is here:
400g high-gluten flour/bread flour
5g instant dry yeast
60g sugar
60g egg white
205g milk
60g cream cheese
3g salt
30g unsalted butter
First put the high-gluten flour, instant dry yeast, sugar, egg white, milk, and cream cheese into the machine and beat the gluten. Add salt and unsalted butter. Keep mixing smooth.
Round the dough, put in a large greased bowl, and ferment for 80 minutes in an oven at 28C degrees Celsius.
Pour out the table top to exhaust, divide into 20 parts. Shape and round the small dough and place it into the baking pan.
The second fermentation, fermentation in 35C degrees Celsius oven for about 40 minutes.
Sift a layer of milk powder or flour on the surface.
Put it in a preheated oven at 150 degrees Celsius and bake for 25 minutes.
尝试了之前看到挺火的云朵乳酪面包。配方出来成品很不错，很好吃，推荐尝试! 发酵到位是最关键哦。发酵到位，让足够的气体进入，再入炉烘烤的面包才会柔软蓬松哦😉
配方在这里:
400g 高筋面粉
5g 速溶干酵母
60g 糖
60g 蛋清
205g 牛奶
60g 奶油芝士/乳酪芝士
3g 盐
30g 无盐黄油
先把高筋粉，速溶干酵母，糖 蛋清，牛奶，奶油芝士入机子搅打出筋性。加入盐和无盐黄油。继续打光滑。
把面收圆，放入抹油的大碗里，28C摄氏度的烤箱内发酵80分钟。
再倒出桌面排气，分割成20份。收捏圆，摆入模具。
二次发酵，在35C 摄氏度烤箱内发酵 约40分钟。
表面筛一层奶粉或面粉。
入预热好150摄氏度的烤箱，烘烤25分钟。