Korean Cream Bread

Soft, fluffy and creamy, the Korean Cream Bread is just the perfect comfort food. Wonderful on its own, as a simple packed lunch with peanut butter and jelly or serve alongside soup for dipping.

INGREDIENTS

DoughQuantity
Bread Flour250g
Cream125g
Water75ml
Salt5g
Sugar20g
Saf-instant® Gold Instant Dry Yeast3g
Magimix® Green (optional)1g
Magimix® Softness (optional)3g
Butter13g
Cochineal liquid colouring3ml

FEATURED PRODUCT

Saf-instant® Gold

PREPARE THE DOUGH

  1. Place all the ingredients into the mixer except for the cochineal liquid colouring.
  2. Mix the ingredients for 4 minutes on low speed and 7 minutes on high speed.
  3. Divide the dough in 2 equal portions and keep 1 portion raw.
  4. Take one of the dough, add in the cochineal liquid colouring and mix for 3 minutes on low speed.
  5. Final dough temperature should be approximately 25˚C.
  6. Cover both doughs and let them rest for 60 minutes at 30˚C.

SHAPING

  1. Shape each dough into a round ball and let it rest for 20minutes.
  2. Take the plain dough, flatten by hand and roll it out so it’s flatter and wider.
  3. Repeat step 2 with the coloured dough.
  4. Place the coloured dough on the plain dough.
  5. Starting with the end furthest from you, roll the combined dough towards you to form a batard shape.
  6. Place the dough into a tin.
  7. Cover the dough lightly and let it rest for 90 minutes at around 35˚C.

BAKING

  1. Preheat the oven at 180 ˚C.
  2. Bake the bread for 30 minutes at 180˚C.
  3. Let it cool before slicing to serve.

*For optional ingredients, please do adjust the mixing and proofing timing accordingly if they are not included in the bake.

Watch the recipe video here.