Bursting with Delicious Flavor | Summer Must-Make Iced Bread | Recipes in Pistachio, Chocolate, and Bubble Tea Flavors

Make the chocolate sauce and two flavors of custard sauce one day in advance: Chocolate Sauce: 30g 54% dark chocolate + 20g heavy cream, heat over a double boiler and stir until smooth. Black Tea Custard Sauce: Add 2g of black tea bag to milk while boiling, bring to a boil, then turn off the heat and steep for 10 minutes to fully release the tea aroma. The other steps are the same as the original recipe. 👇Use this custard sauce recipe. There's a conversion button in the ingredient list: Original flavor × 0.5, Black tea flavor × 0.25. That's the amount needed in this recipe. https://www.xiachufang.com/recipe/104352902/

After the cream cheese has softened at room temperature, beat it until smooth with an electric mixer. Add the chilled heavy cream and granulated sugar, and beat until it reaches a soft peak stage (90% whipped). Divide the whipped cream into 3 equal portions, 100g each.

Add plain custard sauce to 2 portions and milk tea custard sauce to 1 portion. Mix well, then add pistachio sauce and chocolate sauce to each separately, and mix well. Leave the milk tea custard sauce plain.

Place each ingredient into a piping bag and refrigerate until needed. Cook some more brown sugar pearls, stir with brown sugar syrup, and then place in a piping bag. I used this recipe to make the brown sugar pearls 👇 https://www.xiachufang.com/recipe/106048650/

To make the tangzhong: Add flour and water to a small saucepan, stir well, and heat over low heat, stirring constantly, until the batter reaches 60 degrees Celsius and thickens (like yogurt). Immediately turn off the heat. Seal the surface with plastic wrap and refrigerate or freeze until cooled before use.

Start mixing the dough: Add all ingredients except salt, yeast, and butter to the stand mixer, including the tangzhong (water roux). ⚠️I used 75g of milk in the recipe, which has a high water content. Beginners can reserve 20g to add later depending on the situation. If the water content is low, the mixing time should be shortened accordingly.

The machine is timed for 11 minutes. At speed 2, it runs for 1 minute until no dry powder remains. Then, it runs for 10 minutes at speed 7, until a thick film with 70-80% elasticity is formed.

Video reference: The recipe has a high water content, so the dough will look like this at the beginning. It won't clump together and will stick to the bottom of the bowl. This is normal, don't worry. During this period, pause and scrape the bowl twice.

Add salt, yeast, and butter. Incorporate the yeast into the dough, avoiding direct contact with the butter and salt. Test the dough temperature before adding ingredients. If the dough temperature is above 22 degrees Celsius, refrigerate for 40-60 minutes or freeze for 30 minutes. Let it cool to below 20 degrees Celsius before adding the other ingredients and mixing.

4th gear scores 1 point, 5th gear scores 1 point, 6th gear scores 2-3 points, achieving a 9-10 glove-like finish.

The kneaded dough looks like this: it no longer sticks to the bottom of the bowl, it clumps together tightly, and the surface is smooth.

Remove the product from the vat, round it, keep the surface temperature below 26 degrees Celsius, seal it well, and place it in an environment of 26-28 degrees Celsius for the first fermentation.

Ferment until it increases in volume to 1.5-2 times its original size; a light press will leave a fingerprint.

Transfer to the work surface and divide into 9 equal portions, 60-65 grams per portion.

Round off all the pieces, seal and let them relax at 26 degrees Celsius for 20 minutes.

After relaxing, reshape again: Sift dry powder onto the surface to prevent sticking.

Flatten directly

Round it again and place it on a baking tray. Proof it a second time in a proofing box at 32 degrees Celsius and 80% humidity.

Ferment until it increases in volume to 1.5-2 times, then dust the surface with flour for decoration.

Place in a preheated oven (CAS 750S), middle to lower rack, without a heat preservation plate, using the original baking tray, at 140°C top heat and 180°C bottom heat, bake for 15 minutes.

Remove from the oven, shake to release steam, and let cool.

After the bread has completely cooled, use chopsticks to poke into the side and break up the inside, being careful not to poke through the rim. Pipe in the filling, 60-70 grams per bread, 3 pieces per flavor, with brown sugar pearls piped in last.

Squeeze it and eat it immediately, or refrigerate it for about 30 minutes or freeze it for about 20 minutes before eating. It tastes even better when it's chilled.

Super soft bread, filled with a cool and silky filling, bursts with flavor with every bite, offering a rich, sweet, and smooth texture, just like eating ice cream—a pure bliss experience with every bite! Three divine flavors are ready to provide you with a refreshing and sweet summer. Come and unlock your favorite flavor!

🫒Pistachio Ice Bread: The filling is delicate and silky, with a subtle pistachio aroma, and every bite is filled with a natural, rich flavor. Each bite is refreshing and comforting, instantly chasing away the summer heat! 🍫Chocolate Ice Bread: A sweet and delightful surprise, a chocolate lover's delight! The rich chocolate filling has an incredibly smooth and cool texture. One bite, and the intense chocolate aroma spreads across your tongue, bringing an overwhelming sense of happiness. 🧋Pearl Milk Tea Ice Bread: A fresh interpretation of the classic flavor, this bread is packed with pearl milk tea! Chewy and soft pearls are hidden within the silky milk tea filling, offering a delightful texture with every bite. The rich milk and tea aromas intertwine, recreating the classic milk tea taste from your memories. The cool and refreshing taste is like a sip of iced milk tea, with the added softness of the bread, doubling the joy—a collision of classic and innovative deliciousness!

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⚠️⚠️Storage Method: Seal in a bag and freeze at -18°C. Thaw at room temperature for about 1 hour before eating. The bread will be very soft, and the filling will be cool. Regarding the controversy about whether refrigerated bread will stagnate, don't worry about it. Try refrigerating a loaf for 1-3 days yourself. I specifically took 3 loaves and tested them in the refrigerator for 3 days, observing them daily. The whole loaf and the halved loaf were still quite soft after 3 days, with no obvious aging. The halved loaf showed obvious aging and became a bit dry and hard. However, this does not mean that everyone will be like this after 3 days. Beginners should not refrigerate bread, as it will age faster if not done properly, affecting the taste. 🚫Summary: Refrigeration is not recommended; it's unnecessary.