Hi! I'm "Baking Again Today". 😊 Today, we will make baked cream cheese bread with plenty of cream cheese filling in a soft and moist bread. Cream cheese bread Recipes suitable for each language can be found by clicking "See more" at the bottom of the video. Add milk to the bowl. (Cold in summer, around 20℃ in winter) Add 55g of room temperature eggs (1 large egg). I didn't have enough so I added a little more. Add sugar, salt, and instant dry yeast and mix well. Add the bread flour and mix in a circular motion with a spatula. Add room temperature unsalted butter and mix by kneading with your hands. Once the butter is somewhat incorporated, fold the dough for about 2-3 minutes until the bowl comes out clean. The dough may feel very sticky at first, but the more you fold it, the less it sticks to your hands. Now cover with a wet cotton cloth or plastic and let rest for 20 minutes. In cold weather, we recommend putting hot water in a closed space such as a microwave or oven and letting it rest for 20 minutes. If the weather is warm, you can leave it at room temperature for 20 minutes. Let’s do the first folding! Lightly dust your hands with bread flour and remove the gas in the dough. Before folding the dough, sprinkle a little bit of bread flour on the bottom so it sticks less. Fold the dough until it is smooth throughout. Press firmly while folding the dough to remove any gas. I folded it a total of 7 times. The dough is smoother and more elastic than before. Please rest for another 20 minutes. As before, I will put hot water in the microwave and let it rest for 20 minutes.
If the weather is warm, you can leave it at room temperature for 20 minutes. I will do the second folding. Sprinkle some bread flour and remove the gas. Just fold the dough as before. This time I folded it 4 times! Although it is less than machine kneading, you can see that gluten has formed like this! I will do the first fermentation until the dough doubles in size. To ferment in the oven, first set the temperature to 302℉ (150℃) and preheat for about 10 seconds. Turn off the oven after 10 seconds. Then, put the bowl containing hot water and the bowl containing the dough together and ferment.
I fermented it for about 1 hour. Check whether the water has cooled down from time to time, and when it has cooled down, add hot water again. Let’s make the cream cheese filling. Loosen room temperature cream cheese with a spatula. Press down firmly with a spatula to remove any lumps. Add sugar and mix well. Put it in a piping bag and place it in the refrigerator to harden. When the dough is fully fermented, the finger marks should remain like this. Place it on a work surface and remove any gas from the dough. Divide into 10 equal portions of approximately 68g each. Make the divided dough into a round shape. Cover with cotton cloth or plastic and let rest for 15 minutes. Lightly sprinkle additional flour and use a rolling pin to stretch the dough. Sprinkle some bread flour on top and use a rolling pin to stretch the dough. Pull both ends of the dough to make it as rectangular as possible! Squeeze out about 30g of cream cheese. The hole in the piping bag was a little small, so I knitted 4 lines.
When squeezing cream cheese, you need to squeeze it slightly inside the edge of the dough. Fold the dough inward once and pinch it well to prevent the cream cheese from coming out. Gently fold the dough inward and cut the remaining dough into 5 equal parts with a scraper. Pinch the bottom and attach it well. Place the dough at an appropriate distance in a 25x25x4cm square pan. You can do it like this. Now let’s do the second fermentation! For the second fermentation, preheat to 302℉ (150℃) for 10 seconds, then turn off the oven, add the pan and hot water, and ferment. Replace the hot water with new water from time to time while fermenting.
I fermented it for about 55 minutes. Let’s make egg wash. Add milk to 20g of well-beaten eggs (whole eggs) and mix well. It is best to use the finished egg water by filtering it through a sieve like this. Just ferment it like this until the empty part in the center is filled. Apply egg wash carefully so as not to scratch the dough with the brush. Preheat at 356℉(180℃) for 15 minutes and bake at 330℉(165℃) for 19-20 minutes. I lightly applied melted butter to give it a little more shine. It can be omitted. Look at the texture stretching out like mozzarella cheese. 😊 It's fluffy and soft. Bread texture that looks soft There is a lot of soft cream cheese filling inside! Just eating the bread alone makes it really moist and soft! It's really delicious even if you eat it the next day. Be sure to make it! “Like” and “Subscribe” are a great help in video production.
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