Twisted Cream Bread
What if I used a little bit of custard cream to make cream bread??
Since there is cream rolled into the bread, it's quite fluffy when it's baked.
When removing it from the pan, be careful not to make it fall apart.
It's safest to line the pan with baking paper or grease with shortening.
I didn't line the pan with anything this time and had some trouble getting the bread out. Recipe by Anmika
Twisted Cream Bread
What if I used a little bit of custard cream to make cream bread??
Since there is cream rolled into the bread, it's quite fluffy when it's baked.
When removing it from the pan, be careful not to make it fall apart.
It's safest to line the pan with baking paper or grease with shortening.
I didn't line the pan with anything this time and had some trouble getting the bread out. Recipe by Anmika
Cooking Instructions
- 1
Make the custard cream. Use a whisk to mix the egg and granulated sugar in a heatproof bowl.
- 2
Sift in the cake flour and mix well. Gradually add the milk while continuously stirring. Lightly cover with plastic wrap and microwave for 1 minute. Mix it well and then microwave for another 40 seconds.
- 3
Mix until smooth and then stir in the butter. Transfer the cream to a flat dish and cover with plastic wrap so that the surface doesn't dry out. Chill until it thickens to a paste.
- 4
Use the bread dough function on the bread maker to make the bread dough.
- 5
When the dough has completed its first rising, remove from the bread maker and punch out the gas. Divide into 2 portions and form into balls. Cover with a tightly wrung out damp cloth and let rest for 10~15 minutes.
- 6
Use a rolling pin, roll out each ball of dough to a 15 x 20 cm flat and smooth rectangle.
- 7
Thinly spread half of the custard cream onto each rectangle of dough. Evenly sprinkle 2 teaspoons of granulated sugar over the cream on each.
- 8
Roll up the dough from the edge as if rolling up a Swiss Roll cake. Seal the seams closed.
- 9
Use a sharp knife to slice the dough down the center. Make sure to leave one end connected!
- 10
Twist the two sections of dough together with the internal cross-section facing out and place into the cake pan (It's best if you line the pan with parchment paper or shortening).
- 11
Leave for the second rising until they have doubled in size. Top with sliced almonds and bake in a preheated 190°C oven for 18~20 minutes.
- 12
Once they have finished baking, let them cool on a rack. When cooled, dust with powdered sugar and they are complete.
- 13
Wrap and give away as gifts.
- 14
Here's the cross-section.
- 15
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Twisted Bread Using a Chocolate Fold-in Sheet Twisted Bread Using a Chocolate Fold-in Sheet
This is my youngest child's favorite.When folding the dough into thirds, dust it generously with flour on both sides! And then brush off the flour from the folded-in side carefully, and mist it lightly with water. This way the dough will stick more easily.Be sure to use a knife to cut the folded dough! If you press to cut using a pastry scraper, the layers may get mashed together and the marbling will get blurred. Recipe by Nagiry
-
Twisted Sweet Potato Bread Twisted Sweet Potato Bread
This is the sweet potato version of my soft twisted pumpkin bread. The filling is made with both sweet potato and cheese. I tried over and over to get this recipe right.Adjust the amount of water in the bread dough based on how watery the potatoes are. Since there's a lot of filling being used, don't twist the dough too much or the filling will squeeze out. The point is to twist them lightly and gently, and then tuck the ends underneath. Recipe by Kechauru recipe -
Strawberry Cream Bread Strawberry Cream Bread
The bread dough is flavoured with strawberry puree because it is in season. I make the strawberry cream very often.My friend visits me with her daughter so I wanted to make something for her.I use 150 g of strawberries to make puree, but only used 145 g of puree. (I lost about 5 g of it because I can't scrape all the puree out of the mixer.)At Step 9 I baked until the bread is slightly golden brown but if you want to finish the bread pink, check 10 minutes before and remove it from the oven. Recipe by La Land -
Milk-flavored Cream Bread Milk-flavored Cream Bread
I used my family's favorite milk bread recipe and folded in some custard cream to bake. These handmade cream breads tastes mild and delicious.Also check out my "Fluffy Bread with Honey and Apples": [].Brushing on some egg mixture at the end makes it really glossy when baked. Add a small amount of rum into the custard cream to improve its flavor. The cream gets hard when cooled down, so divide it into eights to make things easier. Keep your eyes on them and cover with aluminum foil before they burn. Recipe by Nanohana uchan -
Perfectly Round Cream Bread Perfectly Round Cream Bread
Using the same recipe as my cream bread rolls, I put the bread dough in aluminum cups to shape them easily.If you make a chiffon cake and have some egg yolk left, use it to make this custard cream. If you don't have egg yolk, make it with a whole egg.I used size 10 aluminum cups from the 100 yen shop. Recipe by DUFFYchan -
Rolled Bread with Cream Rolled Bread with Cream
I made a large loaf of bread with custard cream.Streusel is convenient to use as a topping for muffins, cake, sweet breads etc.When you make a chiffon cake and have egg yolks left over, use it to make this custard cream, so that you don't waste any part of the egg. The pound cake pans are 20 x 8 cm (height 6 cm). For 2 pound cake pans' worth. Recipe by DUFFYchan -
Delicious Cream Bread Rolls Delicious Cream Bread Rolls
I made this because my husband loves cream pastries.You can also make them into simple round shapes. Recipe by Panko625 -
Cute Braided Bread Cute Braided Bread
I saw this cute bread at a bakery, and I wanted to make one myself. After trial and error, I came up with this recipe.For cute braids, roll out the dough so that the center is fatter and the ends are skinnier. It is rather easier since you make it just like a regular braid. Make sure to soften the cranberries or raisins by soaking them in warm water then wipe them dry. Adjust the oven temperature as necessary for your oven. Recipe by shoken mama -
Creamy Chocolate Bread Creamy Chocolate Bread
I love fondant chocolate so I tried making a pastry of it.-By extending the edges of the dough and putting the chocolate in the middle "mountain", air doesn't go in from around the edges of the chocolate.-You'll be able to make 9 if you make each one about 52. For 9, each about 170 kcal. Recipe by Kuribo -
Rich and Creamy Bread Rolls Rich and Creamy Bread Rolls
I had some heavy cream left over so I used it in bread. You can freeze bread so the heavy cream doesn't go to waste.Either line the pan with parchment paper or lightly grease it.Of course you can knead by hand or use a bread maker! It's a very stretchy dough, so for the first rise if it expands to about 1.5 times it's original size, it's good to go. Recipe by Yukibomu
More Recipes
Comments