Bursting with filling in every bite | A must-make summer iced bread | Recipes for three flavors: durian, taro, and lychee rose.

Prepare three fillings: durian flesh, taro paste, and lychee jelly. 1️⃣ Remove the seeds from the durian flesh and roughly mash it (not too finely). If the frozen durian flesh has too much moisture, air fry it at 180 degrees Celsius for 20 minutes before using. 2️⃣ Steam the taro until cooked, then add condensed milk, butter, heavy cream, and purple sweet potato powder, and mash into a puree (adjust the sweetness to your liking; add more condensed milk if you prefer it sweeter). 3️⃣ Remove the seeds from the lychee flesh and dice it. Place it in a bowl along with its juice. Soak the gelatin sheets in ice water until softened, drain the water, and melt them over a double boiler. First, add some lychee juice and stir well, then pour it back into the bowl of lychee flesh and stir well. Refrigerate until set, then dice.

Beat the cream cheese until smooth with an electric mixer. Add the chilled heavy cream and granulated sugar in small amounts several times. Beat until stiff peaks form (90% whipped). Divide into 3 equal portions, 100g each.

Add durian pulp, taro paste, and rose petal jam to each ingredient separately, and beat with an electric mixer on low speed until smooth. For the lychee rose flavor, add lychee jelly and mix well. If the color is not enough, add 1 drop of pink food coloring. Transfer each ingredient to a piping bag and refrigerate until ready to use.

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.

Remove the dough 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.

Use powder to prevent sticking, and a scraper to help move the item onto the work surface without damaging the smooth surface.

Divide into 9 equal portions, each weighing 60-65 grams. If sticky, sprinkle with powder again.

Round each piece, place them on a baking tray, seal, and let them rise a second time at 30-32 degrees Celsius and 80% humidity. The time should be approximately 40-60 minutes.

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 retainer plate, using the original baking tray. Bake at 130°C (top heat) and 180°C (bottom heat) for 15 minutes. For other home ovens, refer to 140-160°C (top heat) and 180°C (bottom heat) for about 15 minutes. Adjust the temperature according to your own oven and experience; it should be similar to the temperature you would use for baking small bread rolls. The recipe contains condensed milk and a slightly higher sugar content, which makes it easy to brown. However, ice cream bread doesn't need to brown too much, so observe the color closely and cover with aluminum foil if it starts to brown.

Growing well, plump and white

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

Once the bread has completely cooled, use chopsticks to poke into the side and crumble the inside, being careful not to pierce through the rim. Pipe in the filling, 60-70 grams per bread roll, and make 3 rolls of each flavor.

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!

😝Durian Ice Bread: A rich and intense flavor explosion, you'll be hooked in one bite. The cotton-soft bread is filled with sweet durian cream, the fruit fibers and cream blending perfectly – every bite is a durian lover's delight! 😜Taro Ice Bread: Gentle taro flavor, pure bliss. Carefully blended taro puree and cream, it's rich in milky aroma, sweet but not cloying, smooth and silky – one bite and you'll be overwhelmed with happiness! 😛Lychee Rose Ice Bread: A romantic encounter, a sweet upgrade. When sweet lychee pulp meets fragrant rose jam, the cream bursts with a double surprise of floral and fruity aromas! Pink and delicate, one bite and summer romance unfolds on your tongue – beautiful and delicious!

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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.