CC) 부드럽고 쫄깃쫄깃한 노버터 생크림식빵 만들기🍞 / Fresh Cream Bread Recipe / 生クリームパン作り / 스윗미미


When you make bread, you have a lot of fresh cream left. So today I decided to make fresh cream bread. Fresh cream always waiting in the refrigerator 450g strong flour 8g dry yeast Cover dry yeast with flour. 8g salt
40g cane sugar 160g water
180g fresh cream When the ingredients are mixed, knead on medium speed. 45g unsalted butter
Add the butter when it’s clean up. Loosen butter at low speed and knead at medium speed. Knead to the final level of gluten 100%. I’ll check the dough. The dough is stretched well enough to see the shine and fingerprints. Put it in batter bowl and put plastic wrap to do the first fermentation. Ferment until the dough is 2.5 ~ 3 times bigger. The fermentation ended after 45 minutes. Check with your fingers to make sure the fermentation is successful. I’ll give you 250 grams each because I’ll put the lid on the cup pan. If you do not cover the lid, divide by 280g. I’ll bake the remaining small. When the split is done, round it up. Put on the plastic wrap and let it ferment for 15 minutes. Fan the cube pan. Round the middle fermented dough one more time. Put it on the cube pan and press it with the back of your hand. Second fermentation in a microwave oven warmed for 5 minutes. Please confirm the second fermentation. When covering the lid, ferment it to 0.5 ~ 1cm below the pan top. If there is no lid, ferment to 0.5 ~ 1cm above the pan top. Bake in a 180 degree oven for 20-25 minutes. I baked it without the lid. – Ingredient –
450g strong flour
8g dry yeast
8g salt
40 cane sugar
160g water
180g fresh cream
45g unsalted butter
3 cube pans 10x10x9.5cm If you like the video, please subscribe and like it. Thank you for watching

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