SugarCreamBreadHow to make it delicious?What ingredients are needed to make sugar cream bread at home?Ingredients？Cooking NetworkThe editor of the cooking network provides a simple and clear method for making sugar cream bread, allowing even beginners to create a tasty treat.

Introduction to sugar cream bread ingredients

High-glutenFlour(160g) Low-gluten flour(40g) Milk fat(27g) Egg liquid (25g) Water (75g) Salt (2g) Yeast (2g) Surface decoration () Cream filling () Milk fat (80g)Sugaror powdered sugar (10-15g) Silicone brush 1 piece (for surface brushing) 28*28 golden baking pan 1 piece ()

Steps to make sugar cream bread:

1. Finished product photo.

2. Put all the main ingredients for the dough except the butter into the bread maker in the order of liquid first, then categorically, with sugar and salt diagonally opposite each other, and yeast placed at the center of a small pit.ButterStart the bread maker to knead until it reaches a thick membrane state. Add softened butter and continue kneading.

3. Knead until fully developed, able to form a relatively strong film.

(For baking small breads, the level of dough strength is not as high as for loaves. Those who cannot achieve the glove membrane can refer to my recipe: "Teach you how to knead with 15 minutes handwork and easily get the glove membrane". No matter if it's machine-kneaded or hand-kneaded, the principle remains the same.4. Round up the dough, place in a container, cover with cling film for basic fermentation.Temperature during fermentation should be 26-28 degrees Celsius and must not exceed 28 degrees.5. Once fermented to twice its size, poke it with your finger; if no indentation or collapse occurs, the fermentation is complete.）

6. Remove the dough from the container gently and weigh and divide into six equal parts.(When taking out the fermented dough from the container, do not pull it out but lift it out by hand.

7. Round up and cover with cling film to rest for 15 minutes.

8. Once rested, roll the dough into an oval shape, flattening any bubbles on the edges.
9. Flip over and lay horizontally.）

10. Fold both sides from the top towards the middle third, making sure the edges meet without overlapping.

Refer to image!

11. Fold again along the central seam, pressing tightly together as shown in the image.12. Ensure all seams are sealed tightly to prevent disintegration during secondary fermentation.13. Bottom side down, shape completed.14. Complete this for all dough portions and arrange on non-stick baking sheets with spacing.

I used a golden pan; if your oven is 36L or larger, you can use the original rectangular tray horizontally to fit perfectly.

15. Place in the oven with a tray of hot water at the bottom. Let it rise in an environment of 38 degrees Celsius and 75% humidity.

16. Once risen to 1.5-2 times its size, take out and gently remove any air bubbles.

Preheat your oven to 180 degrees Celsius.17. While preheating the oven, brush each unbaked bread with milk.(Brushing with milk gives a rich creamy aroma when baked!18. Sprinkle some white sugar evenly.

19. Bake in the preheated oven on the middle rack at 175 degrees Celsius for 18 minutes.

20. Take out and cool on wire racks.Notice how golden it looks under natural light compared to the dim lighting!

(Compare with this image, which was taken in a dimly lit room.21. Cool each bread individually on wire racks.Look at those beautiful caramelized threads!
22. If using a 28*28 golden pan, four baked breads will stick together slightly; separate them after cooling.）

23. Try eating one while it's still warm.

The interior is incredibly soft and fluffy! It's super sweet!

Even if you don't add cream, it makes a great snack bread!Whip the milk fat, starting at high speed then low speed until you get a small peak when lifted.Prepare a piping bag with a flower tip and fill it with the whipped cream.）

26. Make a shallow cut in the middle of each bread or make two parallel cuts and remove the center piece to create an indentation, then fill with cream.Both methods are fine.27. This is how it should look after making the indentation.！

The cream will stay inside without spilling out like cutting a hole in the middle.

(Since I didn't take this step, I borrowed Red Leaf's image to illustrate for you.

28. In winter, the cream doesn't melt easily, so it’s okay to fill them all now.If it's summer or not urgent to eat, you can add the cream just before serving.To whip small amounts of cream efficiently, use a smaller bowl and take out one beater; this will make the process much easier!29. Finished product photo.30. Finished product photo.

31. Finished product photo.If you take photos in direct sunlight, it might look more glittery and beautiful!

Unfortunately, we've had continuous rainy weather recently...
Or cut two parallel slashes in the middle and remove the bread from inside, leaving a groove, then fill with butter.Either method works.

27. This creates a groove effect.So the butter will stay inside.Unlike cutting one slit, where the butter would overflow.
(Since I did not capture this step, I am using Red Leaf Sister's photo to illustrate it.）

28. It is winter now, and the butter does not melt easily, so filling it up is fine.If it were summer or if you are not in a hurry to eat, you can also add the butter just before eating.Less butter is easier to whip in a large bowl, but putting it in small cups and whipping with one beater will be much more convenient!

29. Finished product image.

30. Finished product image.

31. Finished product image.If taken in the sun, the sugar would shine even prettier, wouldn't it!Unfortunately, there has been continuous rain recently…