Plump cheese brioche bread bursting with pulp in one bite

Wheat flour, cream, and cheese are all things that can bring people a sense of satisfaction, and the ingenious fusion brings a subtle sense of happiness~

Today I will share with you a delicious and easy-to-make daily basic bread, which is already delicious in the empty mouth, the bread body is soft and elastic and can maintain softness for two or three days, it is no problem to make burger hot dog caterpillars, and it is a universal choice for creative extension of various fillings!

Ingredients

250 grams of high-gluten flour, 30 grams of caster sugar, 3 grams of semi-dry yeast, 2 grams of salt, 60 grams of whipping cream, 85 grams of milk, 1 egg (about 45 grams), butter 20 grams, filling

70 grams of cream cheese, 200 grams of whipped cream, 27 grams of powdered sugar

steps

1. Mix the ingredients except salt and butter and stir on the kitchen machine on 3rd low speed to form a dough.

2. Turn the M6 kitchen machine to Variable 6 and whip until the thick film can be pulled out.

3. Add salt and softened butter, stir on low speed on 2nd speed to fully integrate the butter and dough.

4. The kitchen machine is adjusted to Variable 6 to beat the noodles to a near-complete state, and the dough is smooth and elastic, because it is not necessary to make toast without beating the glove film.

5. The dough is divided into 8 parts without kneading directly into a circle, spraying water on the surface in a thin mist form, the temperature is 30 °C, the humidity is 75%, and the fermentation is about 40 minutes to 1.5 times larger.

6. The fermented dough is light and fluttering in your hand, pat the dough to exhaust, form a circle again or wrap your favorite filling (purple potato, taro paste or others) to close the mouth, spray a thin mist on the surface, the temperature is 37 °C, the humidity is 85%, and the fermentation is about 1.5~2 times larger for about 40 minutes.

7. Brush the surface of the bread crust with whole egg liquid and bake it in a preheated oven at 180°C for 15 minutes.

8. Now to prepare the filling, soften the cream cheese with an electric whisk until it is delicate and smooth, then add powdered sugar and light cream to continue beating until there is an obvious three-dimensional texture, because the cream cheese is added, it is better to whip it, and put it in a piping bag for later use.

9. Bake the bread and let it cool and cut it three times, cut to the bottom but do not cut it.

Squeeze in the fragrant and silky cheese cream and sift the powdered sugar~~ Goodong... Ah! I couldn't help but swallow

Sweet contentment, happy and beautiful day...

Tips:

Semi-dry yeast is used in the recipe, because the weather is cold, the semi-dry yeast has high activity and is easy to ferment, which can save a lot of time! It can also be replaced with fresh yeast, the dosage is 3 times, and the dry yeast that is resistant to high sugar can be the same amount as the recipe.