The combination of soft cream and strawberry is so good, right? The fluffy bread is filled with cream and strawberries, so it’s a healing taste if you take a bite. I made the bread in the shape of a shell so that the cream could be put in beautifully. Create with your favorite combinations such as whipped cream, custard cream, strawberries, and bananas. It’s delicious even if you transform it into an egg sandwich or potato sandwich. Enjoy a lot of delicious seasonal strawberries.

[8 pieces]

✤ Ingredients

300g Bread flour

5g (0.8Tbsp) Instant dry yeast

40g (4Tbsp) Sugar

5g (1.5tsp) Salt

56g, 1 Room temperature egg

40ml Warm water

100ml Warm milk

50g Room temperature unsalted butter

✤ flour cooking oil

10g (1Tbsp) Wheat flour

20g (2Tbsp) Cooking oil

✤ Materials to apply

1Tbsp Egg + 3Tbsp Milk (before baking)

15g Melted unsalted butter (after baking)

✤ fresh cream

250g Heavy cream

40g Mascarpone cheese

20g (2Tbsp) Sugar

✤ Decor and Filling

Strawberry

Strawberry jam

Sugar Powder

✤ Tips

– Fermentation time is longer in winter than in summer.

– Can be changed to banana, blueberry, etc. instead of strawberry

– It’s delicious even if you fill it with sandwich or hamburger ingredients.

– In the video, the dough was divided into 10 parts, but it was small so I changed it to 8 parts.
(The result is the size of 8 equal parts.)

✤ Recipe

1. 5g (0.8Tbsp) Instant dry yeast, 40ml Warm water. After dissolving the yeast in water, 40g (4Tbsp) Sugar, 56g, 1 Room temperature egg, 100ml Warm milk, 300g Bread flour, 5g (1.5tsp) Salt. After coating the flour with salt, mixed everything.

2. Knead by hand. If it is moist without raw flour, 50g room temperature unsalted butter. Finally, add butter and knead. If the butter soaks in and becomes smooth, let the dough rise until it doubles in size.

3. After removing all gas from the dough, divide into 8 equal parts. Make a ball, cover with plastic wrap to keep from drying out. 10g (1Tbsp) Wheat flour, 20g (2Tbsp) Cooking oil. Prepare a dough, then sprinkle with flour to prevent sticking. Roll it out with a roller. After spreading it to a width of 10 cm x 12 cm, apply the flour cooking oil you made. I’ll show you why I put this on later.

4. Fold it in half. After trimming the bumpy shape with a kneading knife. Gently scoop it up and transfer it to the oven pan, ferment at room temperature to double the size (20-30 minutes).

5. 1Tbsp egg + 3Tbsp milk. The milk ratio must be high to avoid the fishy smell of eggs. Transfer to an oven preheated to 170°C (338°F). Bake for 10-13 minutes in the middle layer at 338°F on the top and 302℉ on the bottom. If you can’t control the bottom temperature, install an additional fan.

6. 15g Melted unsalted butter. Butter the bread so that it cools down gently. While the bread is cooling, make whipped cream, 40g Mascarpone cheese, 20g (2Tbsp) Sugar, 250ml Heavy cream. Add a little whipped cream, loosen the cream cheese, and then. Add the rest of the whipped cream, whipping at high speed. Waves form and the texture begins to harden, finish by whipping for 1-2 minutes at low speed. Hard texture for sanding.

7. If you apply flour cooking oil, they don’t stick together, and they come off like this. Strawberry Jam, spread strawberry jam on top and bottom. Fill with whipped cream, add strawberries to add beauty and freshness. Powdered sugar. Bread screaming to eat quickly and smiling brightly, strawberries are already occupying the nostrils.