Bread Alien’s Summer Joy — Ice Bread
A very popular ice bread, icy cold and delicious. Previously I made ice-heart bread using flavored custard + cream: Almond Milk Dew Bread: https://mp.weixin.qq.com/s/lW_asFkZmEwqFVf8qAk0FA Coffee Sweetheart Mini Bread: https://mp.weixin.qq.com/s/UEQfSkuFFn452ykUSfIuhg This time the ice filling uses cream cheese + cream or mascarpone cheese + cream. The two give different textures and flavors, both are very tasty. You can adjust according to the ingredients you have on hand. Also, the bread itself is excellent even eaten on its own~ Key tips before you start: ① Beginners should reserve some liquid at the beginning of kneading and adjust the water amount flexibly according to their flour. ② The amount of dry yeast is 1/3 that of fresh yeast. ③ Please strictly control the dough temperature. ④ Preheat the oven thoroughly. Start preheating before the final proof is finished, to avoid over-proofing while waiting for the oven to be ready. ⑤ Storage of ice bread: it’s recommended to pipe in the filling, then freeze. Before eating, let it thaw naturally at room temperature for about 60 minutes for the best texture.
Ingredients
Steps
① Make the tangzhong (it’s recommended to prepare this 1 day before making the bread) Bread flour 500 g Salt 4 g 95°C hot water 500 g Put the bread flour and salt into the stand mixer bowl, fit the paddle attachment, and start mixing on speed 3 or so. Slowly pour in 500 g of hot water at around 95°C while mixing until evenly combined.
Because the amount is relatively small and not easy to handle, I usually make a large batch using the paddle of a stand mixer or a food processor. After it comes together into a mass, let it cool, then refrigerate. This recipe only needs 100 g. You can also just make 10% of the above amount, in which case you won’t need a stand mixer.
② Make the choux topping (can be prepared during bulk fermentation or final proof) Method: https://mp.weixin.qq.com/s/n3Nxroj_B1dGK3qd7pDqkA
Tips: At the time of making, room temperature was 25.5°C and humidity 35%. Use flour at room temperature, refrigerated eggs and heavy cream, water and milk that have been lightly frozen for about 1 hour until slightly slushy, and chilled tangzhong.
Put all dough ingredients except the butter into the M6 stand mixer bowl and set the timer to 12 minutes. Mix on low speed 1 or 2 for about 30 seconds; once there is no dry flour, increase to speed 6–7 to knead. It’s normal for the dough to be sticky at this stage, don’t worry, just keep going. PS: Beginners, remember to reserve some water to adjust. Stand mixers are not great at handling very high-hydration doughs, so you can add the liquids in portions while kneading. After about 6 minutes, as the dough is kneaded, it will gradually become less sticky and you can stretch it into relatively rough, large sheets of gluten.
Now add the softened butter and knead on speed 3 for about 1–2 minutes until the butter is incorporated into the dough.
As the butter is absorbed, the gluten structure gradually develops. Switch to speed 6 and continue kneading until the dough reaches full extension. At this stage you should be able to pull out a thin, almost transparent membrane with very good elasticity.
Take the dough out and shape it into a ball. The dough temperature should be around 26°C. Place it in a container and bulk ferment for 60 minutes at about 28°C and 75% humidity.
Ferment until the dough is about 2.5 times its original size.
Take out the dough and divide into portions of about 65 g each. Be careful not to pull or tear the dough.
Shape each piece into a tight ball and let rest for about 20 minutes at 28°C and 80% humidity.
Take a relaxed dough ball and gently flatten it to press out large air bubbles.
Shape it into a ball again.
Repeat with all dough pieces, arrange them on a baking tray, and leave enough space between each piece.
Proof at about 32°C and 80% humidity until the dough doubles in size. Pipe the choux topping on the surface and dust with icing sugar.
Place in a fully preheated Hauswirt EAT-SP50 deck oven, using the SN1314 baking tray. For SP50 units purchased before the end of January 2022, bake at 200°C top and bottom heat for about 13 minutes. For SP50 units purchased after the end of January 2022, bake at 200°C top, 180°C bottom for about 13 minutes. Adjust flexibly according to your actual baking results. For other oven models, refer to the temperature and time you usually use for similar breads.
Remove from the oven, tap the tray to release steam, then de-pan and cool completely.
While the bread is cooling, make the cheese cream ice filling. Soften the cream cheese or mascarpone, add icing sugar, and mix on low speed until smooth.
Add one-third of the heavy cream and mix on low speed until combined.
Add the remaining heavy cream.
Whip until clear lines form and it holds its shape.
Divide the filling into 3 equal portions.
Add cocoa powder and matcha powder respectively to two of the portions, mix well, and transfer each flavor to a piping bag for later use.
Once the bread has cooled, poke a hole in each one with a chopstick.
Pipe in the filling, about 30 g per bread.
Place them in freezer bags and store in the freezer.
This one was eaten after 50 minutes of thawing at room temperature (26.5°C).