How to make a special giant cream Bread! (hand kneading) 

#Cream bread#Cream bread#Creamy bread#Creamy bread#Making bread#Whipping cream bread#Whipping cream bread#
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hello! Baking today too. 😊
A Korean company released a special bread to commemorate the 60th anniversary of cream bread, and today we are going to make that bread.
It was sold out a lot for a while and hard to find, but it doesn't seem to be hard to get it now.
The size is about 4 times the size of a traditional cream bread!
The huge cream buns sold at convenience stores contain butter cream, but I wanted to make it a little more delicious, so I added plenty of whipped cream.
I made a fluffy and moist bread with plenty of fresh cream, and I took a bite with some cool milk! And when I ate it, it was really, really delicious. 👍👍
If you want to make it in mini size, just divide the dough into 4 pieces. 😊
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.)
- Whipped cream: ( link.coupang.com/a/bxBW40 )
- dry yeast : (link.coupang.com/a/bxBXbC)
- bread flour : (link.coupang.com/a/bxBXeh)
- Unsalted butter: ( link.coupang.com/a/bxBXg1 )
◼ Giant cream bread ◼
▶ Ingredients ◀ Enough for 1 cream bread about 26cm in diameter
🔥Preheat at 338℉(170℃) for 15 minutes and bake at 330℉(165℃) for 13-14 minutes. (giant cream bread)
For mini size, preheat at 338℉(170℃) for 15 minutes and bake at 330℉(165℃) for 10-11 minutes.
✏ Bread dough
105g milk
30g eggs
35g sugar
4g salt
4g instant dry yeast
200g bread flour
25g unsalted butter
✏ Cream
300g whipping cream
30g sugar
◼ Storage method ◼
- After refrigerating, let it sit at room temperature for about 10 minutes before eating. You can consume it within 2 days.
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