Why is iced bread called iced bread?

Do you know what ice bread is? Does it taste good？ What's so special about iced bread? What's the way to make iced bread? Come and have a look today!

What is iced bread?

Eight Paradise from Hiroshima, Japan

Founded in the eighth year of Showa (1933), it is an old shop specializing in making cream bread, with a history of more than 80 years, which can be said to be true and ancient. There has never been any conflict with old shops or anything, and there is no overwhelming publicity on the Internet. It is a real low-key strength. However, this store has not been smooth along the way. It has also experienced many difficulties such as store losses and employees leaving their jobs one after another. At that time, the president was ready for bankruptcy. It is this kind of cream bread that saved the growing sales of Eight Paradise, and the store was able to turn losses into profits. It mainly includes five kinds: original flavor, Castrol, matcha, red beans and chocolate, as well as strawberries, nuts and mangoes according to seasons.

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The practice of freezing bread

Mix the dough materials except salt and butter and knead until smooth. Finally, add salt and butter and knead until it is completely finished, and then you can pull the film.

Cover the dough with plastic wrap and put it in a warm place for basic fermentation. Time is about 30 minutes.

Wait for the fermentation time, you can make stuffing first. First, stir the egg yolk, sugar and corn starch evenly, pour in the cooked milk, stir quickly with an egg beater until there is no graininess, filter again and pour into the pot.

Heat with medium heat, and stir quickly with an egg beater while heating to avoid caking. Stir-fry until it is thick, turn off the heat and add butter, melt with the remaining temperature and stir well. Refrigerate for later use.

Add powdered sugar to the softened cream cheese and stir until smooth. In addition, the whipped cream will be delivered to 70%.

Add cream cheese and whipped cream into the frozen milk paste, stir well and refrigerate for later use.

Take out the fermented dough, divide it into 75g dough, knead it round, and relax it at room temperature for 20-25min.

Beat the dough evenly and exhaust it, then knead it separately and put it into a big round mold.

Put it in a fermentation box for fermentation for about 60 minutes. The dough is fermented to twice its size.

Preheat oven, fire up and down 170℃. Bake in the oven for about 10- 12 minutes. Let the bread cool after demoulding. The surface of bread can be screened out with moisture-proof powdered sugar.

Pour the frozen stuffing into a paper bag and pour it into the bread with a puff nozzle.

Made bread, sealed and frozen overnight, is iced bread!

When you want to eat, you should soften at room temperature in advance. Bite down, the bread is soft, and the filling is as cold and slippery as ice cream, so satisfying ~

Of course, eating directly is also great!

Bread origin

Egyptian slaves fell asleep and invented bread.

Legend has it that around 2600 BC, an Egyptian slave made cakes for his master with water and flour. One night, before the cake was baked, he fell asleep and the stove went out. In the evening, the bread began to ferment and expand. By the time the slave woke up, the dough cake was twice as big as last night. He quickly stuffed the bread back into the stove, thinking that no one would know that he had fallen asleep before finishing his work. The cake is baked, loose and soft. Perhaps the flour, water or sweetener (perhaps honey) in the bread is exposed to wild yeast or bacteria in the air. When they are heated for a period of time, yeast will grow and spread all over the cake. Egyptians continued to experiment with yeast and became the first generation of professional bakers in the world.

Edible processing method of bread

If it can be eaten within the shelf life, put it at room temperature. Whether it is soft and sweet soft bread or universal toast, it should be sealed at room temperature (both fresh-keeping bags and boxes can be used). Don't put it in the refrigerator, or the bread will dry, harden and fall off more easily. This is because, at lower temperature, the dehydration speed of bread is accelerated and the starch is aged. Need to be reminded that stuffed sandwiches, hamburgers and other "stuffed" bread are easy to deteriorate. If you haven't finished eating that day, it's safer to put it in the refrigerator as soon as possible. Before eating bread stored at room temperature, you can spray a layer of water mist on the surface and bake it in an oven at 150℃ for 5~7 minutes.

Freeze what can't be eaten during the shelf life. If you can't eat it all at once, the bread should be sealed and put into the freezer, so that it can be kept for a long time. Frozen bread should be taken out in advance, thawed at room temperature, and then heated as mentioned above. Crispy bread, such as croissants and Danish bread, should be eaten on the same day. If you want to freeze, it is best to completely seal it and eat it within 3 days, otherwise the taste will be greatly reduced. The frozen shortcake is thawed at room temperature, and then baked in an oven at 200℃ for 3~5 minutes.