Soft & Fluffy Cream Cheese Bread Roll | 4K
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- čas přidán 9. 07. 2021
- Today we are going to make a bread that is often seen in bakery, cream cheese bread rolls. The fluffy bread are filled with layers of cream cheese, and adorned with a few raisins. It is golden and attractive, with a strong fragrance, which will definitely make you appetite.
🍞Recipe for 2 rolls, 6x3”cake pan
Bread Ingredients:
Bread Flour 280g
Caster Sugar 28g
Salt 4g
Instant Yeast 4g
Milk powder 8g
Egg 38g
Cold Water 90g (in the winter or in a dry climate, you may need about 10g more water)
Cold Milk 55g
Unsalted Butter 28g ( Softened )
Filling:
Cream Cheese 90g (Softened)
Caster Sugar 10g
Raisin 35g(Soak in hot water for 15-30 minutes)
Topping:
Cake Flour 10g
Icing sugar 10g
Whole egg 10g （Room temperature）
Unsalted Butter 10g (Softened)
Preheat the oven to 350°F/180°C, and bake for 23 minutes on middle lower rack.
🍞Recipe for 1 rolls, 8x3” cake pan
Bread Ingredients:
Bread Flour 250g
Caster Sugar 25g
Salt 3.5g
Instant Yeast 3.5g
Milk powder 7g
Egg 33g
Cold Water 80g (in the winter or in a dry climate, you may need about 5-10g more water)
Cold Milk 50g
Unsalted Butter 25g ( Softened )
Filling:
Cream Cheese 60g (Softened)
Caster Sugar 6g
Raisin 15g(Soak in hot water for 15-30 minutes)
Topping:
Cake Flour 5g
Icing sugar 5g
Whole egg 5g （Room temperature）
Unsalted Butter 5g (Softened)
Preheat the oven to 350°F/180°C, and bake for 30 minutes on medium and low rack. - Jak na to + styl
老師的影片是最棒的！很详细 ,谢谢妳很用心无私的分享 👍👍💕💕
Baru siap keluar oven... Sangat lembut... Sedap... Terima kasih share recipe 👍👍👍. Sudah tekan like 👍
Beautifully done ! Thanks for sharing👍
This is absolutely delicious and taste soft and fluffy cheese bread roll Thank you for sharing your recipe that you made.
Wow awesome recipe 👍 it's look so yammy delicious recipe 👍❤️ thanx for sharing this amazing recipe 👍❤️❤️❤️😋
很開心看到老師的影片👍😍
谢谢支持哦😄
wow so yummy cheese roll bread😍😍
Heyyyy. Hope you’re doing well. I’m a big fan of yours. You always have great baking recipes. I haven’t seen any your new videos. Hope to have an update soonnnn ❤
I will make it soon. Thanks for ur recipe
Look very delicious 🤤 😋
your work is sooo neat thanks
老師好手藝、非常特別的造型、一定要來試試看！謝謝老師！
谢谢🙂
Thank you!
Thank you for sharing the recipe. The softness lasts for days in room temp. However, for the 8 inch pan, I added 30% to the original recipe for higher breads, which would look better as a hamper.
Mouth watering 👍😋
超喜歡老師麵食教學超療癒，我有試著做餐包，還有吐司都超好吃，感謝老師不吝分享，值得按讚喔！👍👍👍👍👍👍💖💖💖👸👸👸👍👍👍👍👍👍
Отличная выпечка.. Спасибо за ХОРОШИЙ рецепт..很棒的烘焙食品..谢谢你的好食谱..
thanks
非常美妙😇！我會試做，謝謝分享！
我今日試做,但麵包不大發得起,我猜想其中原因, 是我將酵母放在冰櫃內的，取用時可能激活不夠，再加上倒下冰水，所以第一、二次發酵的麵團都長得不太高，不知是否這原因？ 請指教！ 😄
Wow nice recipe
Wow
Woooww is wonderful rezept my Italian ❣️❣️❣️❣️❣️🔝🔝🔝
感謝老師分享 ^_^
So beautiful bread. Soft and fluffy! 🥰👍🏻
Trima Kasih 🙏🙏🌹🤗
终于等到老师的影片了😍
谢谢你的支持😊。上周末和孩子们去骑单车，看着是阴天太阳不大就没抹防晒霜，结果回来后手臂都晒伤了，耽误了视频的制作
哎哟，老师在什么国家这么热到晒伤了？好好照顾自己，我们可以等🥰
在加拿大。 其实那天温度只有23°Ｃ，大人小孩他们都没有问题，就我被晒伤了😂
老师，那应该是因为你的皮肤白才容易晒伤吧😆
话说我把老师这个食谱变成中种，终于烤出完美的黄金线🥰
Very nice
Love the tips! Thank you!
特別喜歡老師做面包的過程，超治癒的👍👍👍我肯定會試著做，而且在這裡特別聲明一下，老師教的湯種做出來的面包真的很鬆軟，保濕效果非常好，鎖水性也很強👍！我經常使用老師教做湯種紫薯手撕面包的配方，一做就做2⃣️條吐司，真的很好吃😋
👍👍感谢你的支持哦😊
我也做过烫种生吐司，超赞的食谱！
@@AllCookingStuff 感謝讓我遇見你😁👍
@@fanfan3909 是的，面包真的很鬆軟：
谢谢你的支持
老师，这个面包看过去好好吃，我一定会做来试试。特别喜欢您的视频，很多人的烘培教学视频感觉就是抄来抄去。您的视频特别与众不同，一看就是很用心很认真，想着您这么好的视频，背后一定付出了很多很多精力，谢谢您的分享！
谢谢您的理解和支持！🤝
Wonderfull !.....😊😊😊 amazigh !.....
Yummiest bread
Last week I made " chilli beef roll bun" it was amazing the whole family loved it. Thank u 4 ur delicious recipes.
👍👍！I’m glad you like it. Thanks!
Kue yang cantik dan tampak enak
I just try it so yummy thanks Mam for sharing 😘😘😘God bless you🙏
Hello chef...boleh guna cara YUDANE untuk roti ini? berapa gram ye tepung yudane? tq
we just made one and ate it right away,it was sooooo delicious .thank you for sharing
I like your receipt already try for pumpkin ❤️. Amazing chef .... Can i have receipt for one whole egg for this receipe? thank you .
yes，You can try。 you may need to adjust the amount of water。
تحيه من مصر
Hi there, I made your Swiss roll cake a while ago and really liked your recipe. I wanted to make it again but this recipe is not listed anymore. Is there a way to find it again? Thank you.
رائع
你好！请问榴莲季节到了你有 榴莲面包 和火龙果面包 的食谱吗？期待你下次做。谢谢你！😃🌺🌲🌻🍎🍔🍰☕🍞
谢谢你的建议，我会考虑的
can we use dry yeast? how much should use then?
HAPPY NEW YEAR'S 2022
Thanks, Happy new year
Καλησπέρα σας πολύ ωραία η συνταγή σας μακάρι να ήταν και η μετάφραση στα ελληνικά ώστε να γράψουμε και εμείς τη συνταγή και να την εκτελέσουμε όπως εσείς μπράβο συγχαρητήρια για την ωραία συνταγή σας!!!!!
تحية من المغرب وصفتك روعة نريد منك ان تكتبي لنا الوصفات بالعربية او الفرنسية وشكرا .
Hornea esto rollos hoy y son deliciosos🤤 y perfecta la receta
Can you make Japanes milk pan bread when l travel to Singapore love to eat thanks for recipes ❤️
Will do it later. thanks for your suggestion.
@@AllCookingStuff thanks for your reply 🥰
👍👍👍
Deliciouuuss😍😍😍😋😋😋
Have you tried to reverse the roll, so the filling is inside, instead of outward?
yes, you can do that. I have tried that way, it turn out good too.
看起来好好吃～请问，墨西哥酱必须要糖分嘛？可以换成糖嘛？谢谢
可以，换成糖影响不大
@@AllCookingStuff 感谢，明天就试试
請問老師奶酪餡可以多做些？
要冰藏還是可以冰冷凍要用再退冰？謝謝妳！
冷藏就可以了
@@AllCookingStuff 謝謝老師嘍！
老師我很喜欢看你製作面包的视频，在視频里你回復纲网友你住在加拿大，住在那个省份呢？我也住在加拿大多倫多，在你製作面包的视频里也学到了很多做面包的经验，很感谢你细心的解释回復。
我也是在多倫多，有机会大家可以交流交流哦
老师，烤一个6寸的是直接配方减半吗？tks
是的。
شهي جدا..من فضلك الترجمة الى اللغة العربية لطفا
就是喜欢cheese 的味道！爱吃 breadtalk 知名的 earthquake cheese loaf, 不知老师的食谱里有这款面包吗？很是期待！呵呵
老师，请问最后要揉到大概多长才切半
铺上内馅卷好后，搓成38-40cm长。
老師請問水可以全部換成牛奶嗎？
謝謝你
可以的
謝謝您的分享，请問老師桌上型攪拌機是什么牌
是KitchenAid Proline 7Qt
@@AllCookingStuff 謝謝您
試做了真的非常好吃！
老师，為什么面包烤好了，放涼後会回宿。
检查一下，这几个问题：是否在最后发酵的时候，发的太高。
面包是否完全烤熟。
还有面包出炉时，要立刻轻轻震一下烤盒，让面包里的热气尽快释放，这样也可以避免面包回缩。
谢谢老师
没有厨师机能不能手揉 这样要揉多久时间呢？
可以。这款面包我到没有试过，一般需要30-40 分钟。放黄油时和揉面结束时可以参看视频中的拉膜检查。
@@AllCookingStuff 好的 谢谢是不是就是一直肉面
老师好，为什么会放冷水
冷水主要是为了控制面团温度。打面的时间比较长，面团温度会缓慢上升，温度高了面团就不容易出膜。所以一开始要用冷的液体材料。
请问想做一个一个的话烤的时间一样吗
烘烤时间是一样的
@@AllCookingStuff 那一个建议几克呢😛，谢谢
老师 为什么我做出來的面包不会松軟
面包松软和揉面，发酵有很大关系，请参看视频的相关部分
Can I use warm milk and warm water instead?
You can if your room temperature is low. Otherwise, if you use warm liquid it will be very hard to knead the dough. For this dough you knead very good gluten, so you would need more time to knead. And since when you knead the dough temperature will rise, it better to use cold liquid to control the temperature
@@AllCookingStuff I m confused. Many other videos demonstration would use warm water for the yeast to ferment the yeast . However your recipe uses cold water which slows down the fermenting process . My guess for the difference in these 2 method are the time involved, since yeast will ferment in either cold or warm water. Right?
Yes, if you alway make bread with warm ingredients, maybe you can try my cold ingredients method. You should see the difference in the bread texture.
@@AllCookingStuff noted with thanks.
@@AllCookingStuff can I make half the portion as per your recipe?
沒有奶粉，可用什麼代替？或不加呢？
面团中的奶粉可以不加
@@AllCookingStuff 謝謝老師🤗🤗
اريد.المقادير.بل.العربي
Переведите рецепт на английский или на русский язык.
In french please?
I don't know french, maybe you can use google translate.
Фантастическое тесто, может, кто-нибудь переведёт на русский
Por favor....poderia traduzir para o português do Brazil ?
Massa :
280g farinha de trigo
3g Fermento em pó
4g sal
28g açúcar
8g leite em pó
38g ovo
55g leite
90g água fria
28g manteiga sem sal
Recheio :
90g cream cheese
10g açúcar
35g passas
Cobertura :
10g farinha de trigo
10g açúcar de confeiteiro
10g ovos
10g manteiga sem sal
@@KenedyAraujo obrigada 🤩
Frensh traduction please
I wish it was broken down in the measurement of USA cooking. It looks delicious.
拿上手好像很沉重
面包松软和揉面，发酵有很大关系，请参看视频的相关部分