Method of producing frozen dough for bread containing filling and method of producing cream-filled bread by employing the frozen dough

A method of producing cream-filled bread, the method comprising:

• preparing a first dough by mixing flour, salt, yeast, a baking improver, milk and water in predetermined proportions and kneading the mixture;
• measuring a temperature of the first dough, and when the temperature reaches 20 to 24° C., storing the first dough in a refrigerator maintained at a temperature in a range of 0 to 10° C. for 12 to 15 hours, to prepare a sponge dough;
• preparing a second dough by mixing the sponge dough with raw materials including flour, sugar, salt, eggs, a baking improver, butter, water and yeast;
• measuring a temperature of the second dough, and when the temperature reaches 25 to 30° C., firstly fermenting the second dough for 10 to 30 minutes;
• dividing the firstly fermented dough into pieces each weighing 30 g to 70 g;
• leaving the fermented dough pieces to be benched for a bench time of 5 to 15 minutes;
• inserting a filling into the each benched dough piece in weight ratio of 20˜40 to 40˜60 and enclosing a filling-containing dough;
• quickly freezing the filling-containing dough at a temperature in a range of −15 to 20° C.;
• thawing the frozen dough to reach a temperature in a range of 15 to 20° C. and shaping the thawed dough;
• secondly fermenting the thawed dough for 60 to 70 minutes in a fermentation room conditioned at a temperature in a range of 28 to 35° C. and humidity of 70 to 95%;
• baking the second fermented dough at a temperature in a range of 150 to 230° C. for 6 to 10 minutes to produce a baked filled bread;
• cooling the baked filled bread at room temperature for 20 to 60 minutes;
• and
• injecting cream into the cooled, baked filled bread.