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After You Thai milk cream bread is a delectable dessert that combines the rich flavors of Thai milk cream with a soft and fluffy bread. This indulgent treat has gained immense popularity for its irresistible combination of textures and flavors. If you are a fan of this delightful delicacy and wish to recreate it at home, you have come to the right place. In this guide, we will walk you through the steps to make After You Thai milk cream bread that is not only soft and fragrant but also delicious beyond words. Get ready to embark on a culinary adventure that will have your taste buds dancing with delight.
40 Minutes Preparation
140 minutes For
After You milk cream bread is a famous cake from the brand of the same name, a must-try cake when coming to Thailand. If you have not had the opportunity to try this cake, you can still make it yourself at home, follow this article of Cfis.edu.vn to know how to make it in detail!
Ingredients for After You Milk Cream Bread
420g flour number 13
180ml filtered water
150g powdered sugar
1.5g of yeast
80g condensed milk
20g melted butter
1 chicken egg
2 egg whites
1 teaspoon lemon juice
Milk cream powder
How to make After You milk cream bread
Step 1Mix and incubate the dough for the 1st time
Put in a large bowl 280g flour number 13, 3g yeast, 180ml filtered water , mix well and then incubate the dough for 1 – 1 and a half hours until the dough doubles.
Step 2Mix and incubate the dough for the 2nd time
You put the dough in a bowl containing 140g of flour 13, 50g of powdered sugar, 2g of salt, 1.5g of yeast, 80g of condensed milk, 20g of melted butter, 1 egg. Use a machine or hand to knead the dough for about 15-20 minutes until it becomes a smooth dough, pulling a thin film.
Then let the dough rise for 1 hour to double in size.
Step 3Shaping and baking
Divide dough into 50g each, roll out dough, roll, turn face and roll again.
Put the cake into the mold with a thin layer of butter and flour, let it rest for 15 minutes. Preheat the oven for 10 minutes at 150 degrees C, then put the cake in the oven at 150 degrees C for 20 minutes.
Step 4Make milk cream
Place a bowl on a pot of boiling water, add 2 egg whites, 1 teaspoon of lemon juice, 100g of sugar, wait for it to heat up to about 70 degrees, then take it out, continue beating until the eggs are fluffy, then let cool.
After cooling, add unsalted butter and divide into 3 to beat with eggs.
Step 5Cover the cake with cream
After the cake is finished baking, you make small holes in the surface to inject the cream into the cake, you spread the cream to cover the surface of the cake. Then sift the milk cream powder and you’re done.
Step 6Finished product
The finished cake looks very eye-catching, making everyone want to try it right away. If you are a fan of this After You cake, try it now!
The finished cake is soft and spongy, the filling is fatty and fragrant, and the top is covered with cream powder, all combined to create an attractive cake that everyone loves to eat. So what are you waiting for without going to the kitchen to show off your talent right away!
Above is the recipe for soft and delicious After You milk cream bread that Cfis.edu.vn wants to send to you. Hope you will successfully make this cake for the whole family!
Watch Tiktok clip how to make After You milk cream bread:
In conclusion, making After You Thai milk cream bread soft, fragrant, and delicious takes some time and effort, but the results are truly satisfying. By following the step-by-step instructions provided, one can achieve that perfect, pillowy texture and delightful aroma. The key lies in using high-quality ingredients, ensuring precise measurements, and being patient during the rising process. Additionally, personal customization with fillings and toppings allows for a unique touch to the bread. Whether enjoyed as a delightful breakfast, a delectable snack, or a sweet treat, this homemade Thai milk cream bread recipe is sure to impress family and friends. So, go ahead and give it a try – the outcome will be a mouthwatering bread that you will not be able to resist.
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