Thai Milk Tea Bread with Cheese Fillings - Household warmth and closeness is often obtained in uncomplicated methods. One of them is cooking and serving food for the family. As a housewife, naturally you don't would like to miss a meal together suitable? Cuisine also can be the crucial to a satisfied loved ones, a lot of really feel homesick since their cooking has been found elsewhere.
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Thai Milk Tea Bread with Cheese Fillings is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Thai Milk Tea Bread with Cheese Fillings is something that I’ve loved my entire life. They are nice and they look wonderful.
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To get started with this recipe, we must first prepare a few ingredients. You can cook thai milk tea bread with cheese fillings using 21 ingredients and 7 steps. Here is how you cook it.
Ingredients needed to make Thai Milk Tea Bread with Cheese Fillings:
- Sponge dough:
- 180 g baker’s flour
- 150 ml water
- 1/2 tsp yeast
- 2 nd dough:
- 250 g baker’s flour
- 40 g caster sugar
- 1 tsp salt
- 1 tbsp yeast
- 25 g milk powder
- 100 ml whipping cream
- 100 ml milk tea (I used instant Thai milk tea)
- 40 ml fresh milk
- 1 egg
- 40 g unsalted butter
- Fillings (mix all ingredients below together):
- 25 g all purpose plain flour, pan roasted
- 30 g milk powder
- 20 g cheddar cheese, grated
- 30 g caster sugar
- 50 g unsalted butter
So soft, fluffy, not sweet but sweet enough. Sometimes a simple breakfast will consist of a cup of milk, tea, or coffee taken with one or more pastries, bread rolls (including crescent-shaped kifli), toast, other pastries with different fillings (sweet and savory), butter, jam, or honey and a bun or a strudel or cereal like muesli, yogurt, kefir, and perhaps fruit. Transfer half the batter to the loaf pan. Dollop the Cream Cheese Filling on top and smooth in an even layer with a spatula.
Directions to serve Thai Milk Tea Bread with Cheese Fillings:
- Make sponge dough the night before and keep it in the fridge for at least 10 hours
- The next morning, make the 2nd dough. Mix all of the wet ingredients with yeast and rest for 5 mins until bubbly.
- In a big mixing bowl, mix all of the dry ingredients.
- Make a hole in the middle and pour the wet ingredients bit by bit. Add the sponge dough from the night before.
- Knead until it’s ready for 1st proofing (signs: smooth and stretchy dough. If you’re using stand mixer, the sides of the mixer should be cleaned like in the picture. This means the dough is ready for proofing). Let it rest for at least an hour or until double in size.
- Heat the oven to 180degree. Punch air out of the raised dough. Divide dough into 12 equal size and make round balls. Let it rest for 10-15 mins. Then repeat the steps while add the cheese fillings. Then glaze the dough with a mixture of melted butter & a bit of fresh milk. Let it rest again for another 10 mins before placing them in the oven for 20 mins.
- Take the bread out of the oven and glazed with melted butter & honey. Enjoy! 😊
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