Roman cream bread, a simple hand-kneaded recipe, soft and sweet, double the satisfaction.

First, take 75g of warm milk and 3g of yeast, mix evenly, and let sit for 5 minutes to activate the yeast.

Add 20 grams of white sugar, 2 grams of salt, 40 grams of light cream, 1 egg yolk, and activated yeast milk, and mix well.

Sift in 170 grams of bread flour.

Mix well and then knead into a dough.

Cover with plastic wrap and let it rest for 15 minutes.

After the dough has relaxed, add 20 grams of unsalted butter.

First, knead with your hands for 3-5 minutes, making sure all the butter is fully incorporated.

Then slam and knead the dough.

After about 4 minutes, you can get a relatively thin membrane, which is enough for making regular bread. (If you want an even thinner membrane, you can continue to slap and knead the dough)

Shape them into balls, wrap with plastic wrap, and let ferment at room temperature until doubled in size.

Take out the fermented dough and release the gas.

Divide into 8 parts.

After rolling into a ball, place it in the oven and let it ferment until it is 1.5 times its original size.

Take out the fermented dough and brush a layer of egg wash.

Preheat the oven to 190℃ and bake for about 12-14 minutes. After the surface is browned, cover with aluminum foil to prevent it from burning. After baking, take it out and let it cool for later use.

Next, make the cream filling. Take 250g of light cream and 25g of granulated sugar, whip until it reaches a relatively firm 80-90% peak, then put it into a piping bag and refrigerate for later use.

Completely cooled bread, cut a slice in the middle, but do not cut all the way through.

Squeeze in the cream, then spread it evenly.

Sprinkle a layer of powdered sugar as a garnish.

Roman cream bread, done O(∩_∩)O

Bite it in your mouth, soft and sweet

Double satisfaction, very healing.