Exclusive bread filled with cream

Pour 260 grams of milk and 5 grams of yeast into the stand mixer.

Pour 400 grams of bread flour, 100 grams of low-gluten flour, one egg, 5 grams of salt, and 60 grams of sugar into the stand mixer together.

Then start the mixing program. Mix until both surfaces are smooth and elastic.

Add the butter and continue to mix for five minutes, then continue mixing until the dough can stretch into a smooth membrane.

Then knead the dough into a smooth dough and place it in a stainless steel bowl.

At a room temperature of 30°C and humidity of 75%, cover with a damp cloth and ferment for 50 minutes to make sweet dough.

Divide the dough into 60g pieces, roll each into a ball, cover with a damp cloth, and let rest for 20 minutes.

Take a portion, roll it into a long strip, shape it into an olive-shaped dough, and place it into a baking tray lined with parchment paper. Place them into the tray one by one. Ferment at 30 degrees Celsius and 75% humidity for 50 minutes, then put it into the oven with a bowl of boiling water at the bottom. Then brush with a layer of egg wash.

Place in a 42-liter Galanz oven and bake with the top heat at 200°C and the bottom heat at 180°C for 13 minutes. The temperature and time may vary depending on the brand and size of each oven.

Whip the cream until it is very stiff.

Take it out to cool, make a cut in the middle, and squeeze in the light cream.

Finished product image.