One embodiment of the present invention provides a method for manufacturing a cream cheese and squid ink bread, which comprises the following steps: (A) mixing 2-5 wt% of a squid ink, 10-15 wt% of strong flour, 75-85 wt% of a fine soft mixture, 20-30 wt% of liquid eggs, 15-25 wt% of shortening, 3-6 wt% of cooking oil, 1-2 wt% of a soy sauce, 0.1-1.5 wt% of salt, and 20-30 wt% of water to manufacture a dough； (b) mixing 55-65 wt% of cream cheese, 10-25 wt% of sugar, 0.1-0.3 wt% of salt, 0.3-0.8 wt% of Triple Sec and 2-5 wt% of fresh cream to manufacture a baking filling； (c) injecting 50-150 wt% of the baking filling with respect to 100 wt% of the dough to manufacture an original form and panning the original form； and (d) baking the original form. It is an object of the present invention to provide the method for manufacturing the cream cheese and squid ink bread in which the nutritional components are balanced so as to have healthiness and improved texture and flavor.본 발명의 일 실시예는 (a) 오징어 먹물 2~5중량부, 강력분 10~15중량부, 파인소프트 혼합물 75~85중량부, 액란 20~30중량부, 쇼트닝 15~25중량부, 식용유 3~6중량부, 간장 1~2중량부, 소금 0.1~1.5중량부 및 물 20~30중량부를 혼합하여 반죽을 제조하는 단계； (b) 크림치즈 55~65중량부, 설탕 10~25중량부, 소금 0.1~0.3중량부, 트리플 섹 0.3~08중량부 및 생크림 2~5중량부를 혼합하여 빵소를 제조하는 단계； (c) 상기 반죽 100중량부에 대해 상기 빵소 50~150중량부를 주입하여 원형을 제조한 후 패닝하는 단계； 및 (d) 상기 원형을 굽는 단계；를 포함하는 크림치즈 오징어 먹물 빵의 제조방법을 제공한다.
