Making Blueberry Cream Cheese Bread (Useful Tips to Make Molding Easy)

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Hello!
Today, I made bread after a long time.
It is a chewy bread baked in white without adding eggs, but with plenty of milk.
I put a lot of blueberry cream cheese in it and baked it, and it was really delicious!
Today, I kneaded it by hand without using a machine.
Also, when molding bread with cream cheese, if you add a lot of cream cheese, the thin cream cheese will all come out, making it very difficult to mold. In this video, I've included useful tips that can be molded easily without such difficulties!
I've put the specific length in the video, such as how many centimeters the dough is stretched to form it and how much it needs to be fermented, so please don't miss it and watch it~ ^^
The blueberry cream cheese bread I made this time is chewy and delicious to eat right after making it, but if you eat it the next day after cooling it and sealing it well, its chewiness seems to be doubled.
Seal some of them well and eat them the next day. hehe
When I made blueberry cream cheese, I put blueberry jam, but I put St. Dalfour blueberry jam! This jam contains more blueberries than other jams, and because it is made with only blueberries without sugar, the flavor and taste are very rich and delicious. Although it is more expensive than regular jams, it is definitely delicious, so I recommend trying it with St. Dalfour Jam.
Be sure to make blueberry cream cheese bread with plenty of blueberry cream cheese while being chewy! ^^
So I hope you have a fun dessert time today too ^^
◼ Blueberry Cream Cheese Bread ◼
▶ Ingredients ◀ Ingredients for 8 pieces.
220g bread flour
20g sugar
4g salt
4g instant dry yeast
150g milk
25g unsalted butter
270g cream cheese
130g blueberry jam (I used St. Dalfour blueberry jam. It is made only with blueberries, so it contains a lot of blueberries and has a strong taste. )
A few sliced almonds (for topping)
◼ Please be prepared ◼
Prepare all ingredients at room temperature
■ Storage method ■
If you seal it well and eat it the next day, the chewy bread tastes better. It is also recommended to try it the next day.
Store at room temperature for 2 days and frozen for up to 2 weeks. It is not recommended to keep the bread in the refrigerator as it loses its taste when placed in the refrigerator.
It tastes better when you thaw it at room temperature after storing it in the freezer :)
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◆ Re-upload of images and secondary editing is prohibited ◆
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[@곽도영-s5i]

오늘 만들어봤는데, 정말 맛있어요. 댓글 잘 안다는데, 진짜 쫀득하면서 쫄깃하고 부드러워요. 저는 크림치즈만 슈가파우더랑 섞어서 놨는데, 어떤 크림을 넣어도 맛있는 반죽이에요. 👏🏻👏🏻

[@bakingagaintoday5151]

맛있게 만들어드셨다니 정말 기쁘네요 😊 속은 크림치즈+슈가파우더 섞은걸로 넣으셨군요! 그것도 맛있었겠어요 👍 후기 댓글도 달아주시고 정말 감사해요 😊 오늘도 좋은하루 보내세요 ~♡ 😁

[@LinhNguyen-xj7hk]

kept finding the recipe of this bread after watching mukbang until I found your video. I tried the recipe and it worked. OMG, it's so delicious, the bread is chewy which is definitely my style and the blueberry cream cheese makes the bread to another level. thank you so much for the recipe ❤

[@마미아랑]

역시 오늘도 베이킹님은 자세한 설명과 꿀팁까지 알려주셔서 훨씬 수월하게 만들수 있어요 감사합니다 ~ 혹시 블루베리 잼 말고 콩포트로 만들어서 넣는다면 질어지거나 너무 달까요?? 전 콩포트 식감을 좋아해서요ㅎㅎ

[@yunsung7674]

블루베리 크림치즈 조합이, 끝이네요 ㅎㅎ

[@bakingagaintoday5151]

색감도 좋고 맛도 좋더라구요 ㅎㅎ 감사합니다! 😊

[@황정은-u7c]

오늘도베이킹님😃늘 맛있는 레시피 알려주셔서 감사합니당😄😄
혹시 이번 빵 반죽 온도는 최종 몇도인지 알 수 있을까요?😃

[@rubberhsuehg7898]

정말 부드럽고 쫄깃해용
넘 맛있어용!!
기분탓인지는 모르겠는데 반죽이 안익은건 아닌거같은데 좀 덜익었을때 나는 반죽맛이? 나는거같은?데
원래그런건같아요?
스메그오븐에 150도예열 140도 영상에서는 11분 구우셨는데 저는 위에색이 나서 총8분굽고 빼긴햇거든요

[@cook_heee.2119]

실온에서 지름 8.5cm까지 발효시키는 시간은 어느정도 걸렸을까요??

[@김정은-f6y3r]

1등!엄청 쫀득쫀득 할것 같아요!

[@bakingagaintoday5151]

다음날 먹으면 더 쫀득해지더라구요! 크림치즈도 듬뿍 들어가서 정말 맛있었어요 ㅎㅎ 오늘도 감사합니다 ~ 😊

[@성정원-s5x]

발효 몇 분 하셨나요?

[@kjwcjstk93]

여름인데 실온보관해서 2일먹어도 괜찮겠죠?

[@bakingagaintoday5151]

크림치즈가 들어간거라 여름엔 당일안에 드시는걸 권해드립니다. ^^

[@seungjjy]

강력분으로 만들었는데 빵색이 하얀건 낮은 온도에서 구웠기 때문일까요~?

[@bakingagaintoday5151]

말씀하신 것처럼 빵색이 하얀건 낮은 온도에 구운것이 원인이 되기도하고 반죽에 달걀이 들어가지 않는것도 빵색이 하얀 이유가 되기도 합니다. 😊

[@아윤-t8n]

2차 발효 생략해도 되나요?ㅠㅠ

[@lifefunfun4415]

이거 반죽기돌리면 더 괜찮겠죠???

[@bakingagaintoday5151]

반죽기로 만드시면 조금 더 수월하게 만드실 수 있을것같아요. 😊

[@뉼하-m7c]

안녕하세용 혹시 강력분 대신에 중력분 사용해도 되나요?

[@bakingagaintoday5151]

안녕하세요! 중력분으로도 사용가능합니다. 대신 빵의 부드러움이 부족할수 있는 점 참고해주세요! ^^

[@user-hr1se4ec9l]

영상에서 강력분 체에 내리는 장면이 없는데 그냥 사용하신건지 궁금해요 베이킹 영상에 항상 체에 내리는 장면을 봐가지고 헷갈립니다ㅠㅠ

[@bakingagaintoday5151]

쿠키나 케이크 등 제과를 만들때는 밀가루를 체 쳐서 넣어주지만 이렇게 발효하는 빵을 만들때는 체에 내리지 않고 그냥 넣어주시면 됩니다. ^^

[@user-hr1se4ec9l]

감사합니당

[@꼬미꼼-q4d]

기계반죽시 레시피가 아예 달라질까용?

[@bakingagaintoday5151]

기계반죽도 동일하게 해주시면 됩니다. ^^