Recipe for Iced Cheese Bread

The required ingredients are: high-gluten flour, sugar-tolerant yeast, scalded dough, granulated sugar, salt, butter, milk powder, and milk.

First, make the scalded dough: 20 grams of high-gluten flour and 100 grams of purified water.

Pour flour into water, heat, and stir constantly.

The batter should be cooked at a temperature of around 65°C.

Pour into a plate, seal tightly with plastic wrap, and refrigerate overnight.

Pour the high-gluten flour, scalded dough, sugar, milk powder, yeast, eggs, and milk into the mixing bowl.

First, stir at low speed until well mixed.

After the dry powder is gone, adjust the mixer to medium-high speed.

Whisk until a thick film forms.

Tear the dough apart and add softened butter and salt.

First, turn on medium speed and wait for the butter to be incorporated into the dough, then turn on high speed.

Continue until a glove-like film forms (it took me about 16 minutes in total, this time is just a reference).

Place the dough in a bowl, cover it with plastic wrap, and let it rise for the first time.

I used a steam oven at 38 degrees Celsius for 35 minutes to ferment the food, and it roughly doubled in size.

This is the dough after fermentation.

Divide the large dough into two portions, each weighing approximately 250 grams.

After degassing the dough, roll it into a ball and place it on a baking sheet lined with parchment paper for a second proofing.

Place the dough in the oven, and you can put a bowl of warm water underneath to increase humidity.

Here, ferment at 35 degrees Celsius for 45 minutes.

Brush the fermented dough with egg yolk wash. (Egg yolk wash is made by mixing one egg yolk with 5 grams of milk until smooth.)

Preheat the oven to 170 degrees Celsius, then bake the bread for 20 minutes.

This uses both top and bottom heating elements.

This is the result after baking.

Cut the bread into four pieces after it has cooled down.

To make cream, you need mascarpone, heavy cream, and granulated sugar.

Whip 100g mascarpone cream, 100g heavy cream, and 12g sugar with an electric mixer.

This is the current state.

Spread the whipped cream on the cut surface of the bread, then coat it with milk powder. The bread will taste even better after being refrigerated.