This way to make very fluffy and soft soufflé bread! No egg! 10 minutes to prepare!
65g Cream cheese
50g (4 tbsp) Sugar
180g (3/4 cup) Milk
3g (1 tsp) Yeast
300g (2 cups) Bread flour/wheat flour
3g (1/2 tsp) Salt
28g (2 tbsp) Unsalted butter
dish size 23x23cm
1. 65 grams cream cheese, 50 grams (4 tablespoons) sugar. Mix well, 180 grams (3/4 cup) milk, 3 grams (1 teaspoon) yeast. Mix well, 300 grams (2 cups) bread flour/wheat flour, 3 grams (1/2 teaspoon) salt. Mix into a dough, then knead the dough by hand.
2. Transfer the dough to the mat and prop it out, 28 grams (2 tablespoons) unsalted butter. Wrap the butter in the dough and knead it into the dough. Then continue kneading for about 8 minutes to make the dough smooth. Then round up the dough and put it in a bowl. Cover the dough and let it rise for about 1 hour.
3. After 1 hour, the dough is fermented very well. Take out the dough and deflate it. Divide into 9 parts. Take out one part of the dough and knead it round. Put it on a baking tray, the size of the tray is 23x23cm. Continue to round up the rest of the dough. Once done, place all the dough neatly on the baking sheet. Cover and let it rise for about 50 minutes.
4. After 50 minutes, sprinkle some flour on top of the fermented dough. Put in the middle of the preheated oven and bake at 170°C (340°F) for 22 minutes. Out of the oven, it’s so tempting! Let it cool a little and you can enjoy it, it’s very fluffy and soft, like a cloud.