i’d seen this going on and on in china but decided to get down to this after a friend told me just how unbelievably delicious it was…
ok.. i took a bite after the pictures… it’s O.M.G.
you try it yourself… am using the killer toast recipe to try this out
这奶酪面包近期在国内被网友炒得超火爆。。迟迟不做。。
后来是闺蜜和我提起后，才决心试做
ok。。拍照后，咬了一口。。我的那个天。。
么么哒～～hin 好 hin 好次！！！
今天选来之前夺命软吐司的食谱为底
ingredients (6 inch round pan with removable bottom, greased)
dough
110g bread flour
20g cake flour
20g sugar
1g salt
1.5g instant dry yeast
25g egg
65g milk
15g butter
filling
90g cream cheese
10g icing sugar, sifted
10g milk
1 tsp vanilla paste
finishing
15g skim milk powder
5g icing sugar
食材（6寸圆形活动底模具，抹油）
面团
面包粉 110克
蛋糕粉 20克
糖 20克
盐 1克
即溶干酵母 1.5克
蛋液 25克
牛奶 65克
黄油 15克
内馅
奶油奶酪 90克
糖粉 10克，过筛
牛奶 10克
香草糊 1小匙
收尾
脱脂奶粉 15克
糖粉 5克
Directions/做法
mix all dough ingredients (except butter) and knead till you get a soft dough
add butter and continue kneading till window pane stage
(kneading time 20 mins)
面团食材（除黄油）混合
和面成团后加入黄油，搓揉至拓展状
（全程搓揉时间 20分钟）
shape dough into a ball and place inside greased pan
面团搓成圆球，放入抹了油的烤盘
cover pan with cling wrap and allow to proof with a pot of boiling water in the oven till double in size
(took me about 90 mins)
烤盘盖上保鲜膜，和一锅烧开的水放入烤箱发酵至双倍大
（我用了 90分钟）
bake in second lowest rack, preheated oven of 170 degrees C for 25-30 mins
(i baked for 28 mins. tent bread with foil if it browns quickly)
allow bread to cool on wire rack completely
送入预热至 170摄氏度倒数第二层烤箱烤 25-30分钟
（我烤了 28分钟~ 烘烤过程中，适当时候将面团盖上锡纸）
面包出炉后在冷却架子上完全冷却
meantime, prepare filling
beat cream cheese with sifted icing sugar (using low speed) over a pot of simmering water till mixture is no longer lumpy
面包冷却当儿制做内馅
奶油奶酪和过筛糖粉（以慢速）隔热水搅拌直到奶酪糊无颗粒
scrap bowl down
刮盆
add milk in 3 additions, mixing well before adding in the next portion
牛奶分三次加入，每加入一份拌匀后再加入下一份
pour in vanilla paste and mix well
倒入香草糊、拌匀
chill mixture for 30 mins
冷藏 30分钟
sift skim milk powder with icing sugar onto a plate
脱脂奶粉和糖粉过筛到碟子上
slice bread into quarters
面包分割成四等份
take each quarter and make 2 slits (do not cut through)
将个等份切两刀、可别切断哈
spread filling into the slits
抹入内馅
then spread filling onto the sides of the bread
面包侧面也抹上内馅
finally, press sides of the bread onto sifted milk powder/sugar
最后将面包两侧都沾上过筛奶粉和糖粉
feast! enjoy~~
开餐咯！
Personal notes/温馨小贴士:
– i used hokkaido milk, bread flour and skim milk powder. if possible, do try to use hokkaido milk powder ~ i do think it makes a difference
我用了北海道制的牛奶、面包粉和脱脂奶粉。如允许，尽量用北海道的奶粉～听说是有分别的哈
亲，我也看中了这个面包，Bookmark 了几个月了也是迟迟未动手。现在啊，很想马上动手了。。。
Hi Dear, can I replaced the vanilla paste to vanilla extract?
Hello , you can 🙂
Hi dear, sorry for asking again. I think in my country I can\’t find skim milk powder. Do you have any idea to replaced it? Or maybe just omit it?
Hi Natasya, please do not omit. the cake isn\’t what it\’s intended to be if that is omitted. you can replace with normal milk powder
Okay noted dear.. I will try to make this bread soon. And will let you know.. Thank you for the time Dear 🙂
Hi dear,if I am making double portion of this bread,how long should I bake for?
If baking in two separate tins, baking time shouldn’t make a difference. If you mean one big dough (and since I do not know how big a tin you are using), please bake till internal temp of dough reaches 96 degrees C. That’s my best advice to you
hi Viictoria, at first I thought the recipe is using cream cheese in it (not as a filling). Since this is using the Killer Toast base recipe, how come I see the texture of this bread and Killer Toast is abit different? This one looks so much like a cake the texture.
That’s because this bread has been sliced instead of torn apart. If you portion the dough when baking, tear it apart it will look like bread
Oic Lol !! It looks really pretty! Will try soon thx!
Hi! I tried this bread recipe today cos I am very curious how the bread turns out. Hope you can advise me on the kneading part.. Before adding the butter, the dough is quite sticky to handle even after I knead for 10mins. After I added the butter, the dough started to come together nicely. But when I continue kneading longer, it started to be sticky again like before and I had to stop kneading. Is this normal? Did I over knead? Because I don’t think it reached the window pane stage so I continue to knead. Total kneading time is about 15 mins. You stated 20 minutes for kneading time. Is it machine knead or hand knead? Luckily after proofing, the dough is less sticky. The final bread is quite soft and tasty. Hope you can help me on my doubts. Thanks for the recipe though!
can i make it eggless?8