Italian cream bread. Making maritochi

10K Recipe

I made Italian cream bread, maritozzo. The characteristic is the whipped cream filled between the brioche-style bread.

6 serving

Within 999 minutes

달달키친

Ingredients

Cooking Steps: STEP 1/16

[Bread dough] Place all ingredients except butter in a mixing bowl.

STEP 2/16

Mix it for 2 minutes at low speed and 2 minutes at medium speed.

STEP 3/16

When the dough is agglomerated, add butter and mix for 2 minutes at low speed and 5 minutes at medium speed. Hold the gluten 100%.

STEP 4/16

Round the dough and ferment in a bowl for about 40 minutes at room temperature.

STEP 5/16

Divide the dough by 50g and make a circle.

STEP 6/16

Let dough rest at room temperature for 15 minutes.

STEP 7/16

Round the dough and ferment at room temperature for about 40 minutes.

STEP 8/16

Apply milk to the dough.

STEP 9/16

[Whipping cream] Add whipped cream and sugar to the mixing bowl.

STEP 10/16

Add foam until cream is firm and not flowing.

STEP 11/16

Refrigerate the finished whipped cream if not used immediately.

STEP 12/16

Bake for 10 minutes in an oven preheated to 200. (Connection oven: 180 for 9 minutes)

STEP 13/16

When the bread cools, cut it horizontally using a knife.

STEP 14/16

Place whipped cream in piping bag and squeeze 50g each between bread.

STEP 15/16

Apply whipped cream neatly using a spatula.

STEP 16/16

Sprinkle sugar powder on top and finish.

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