Rice Cream Cheese Soboro Bread
It's a good season to make fermented bread. Try making bread with delicious cream.
4 serving
Within 90 minutes
popo
Ingredients
  • Powerful rice flour
    200g
  • East
    5g
  • Salt
    3g
  • Sugar
    23g
  • powdered milk
    6g
  • Eggs
    18g
  • Water
    105g
  • Butter
    20g
  • Cream cheese
    120g
  • Sugar powder
    10g
Cooking Steps
STEP 1/4
Add all the ingredients and knead. Rice baking leaves out the first fermentation. Cover the container or plastic at room temperature and bench time for about 5 minutes. After resting, divide it into 45-50g and circle it. Bench time for about 5 minutes again
STEP 2/4
During the bench time, beat the cream cheese well and mix it with the sugar powder. I have dried blueberries, so I mixed about 20g. You can skip the requirements After finishing the tissue, spread the dough flat, add the cream cheese dough, and pinch it well.
STEP 3/4
If you have a soboro, apply it evenly on top or sprinkle it. The dough is a bit moist, so even if you don't apply water on top, it sticks well with sobo.
STEP 4/4
Panning, second ferment to double size and bake in preheating oven at 180 degrees for 14 minutes.
You can add the filling in the bread to your liking. You can omit it with Soboro.
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