Delicious and not out of date(hao chi bu luo wu niu nai pai bao )

Delicious and not out of date

Introduction:

"Custard sauce method: mix the yolk and sugar until the color turns white and the volume expands. Then add hot milk in several times and stir it. Finally, sift in the low powder and heat it over low heat until it becomes fluidity. The dripping sauce will not disappear. Let it cool for later use. "

Production steps:

Step 1: mix the materials.

Step 2: knead the dough to the expansion stage with the post oil method.

Step 3: first fermentation for 1 hour.

Step 4: ferment to 2.5 times of the size, poke a hole and do not retract.

Step 5: divide into 12 parts / 53 g, roll round and relax for 15 minutes.

Step 6: then rub it into a short stick.

Step 7: knead a dough into long strips, and knead both ends more finely.

Step 8: Cross and fold.

Step 9: line up in six rows with the opposite side closed down.

Step 10: ferment for about 45 minutes, brush the surface with egg liquid, squeeze on custard sauce and bake for about 30 minutes at 180 degrees.

Step 11: complete.

Materials required:

High gluten flour: 360g

Sugar: 125g

Yeast: 5g

Salt: 5g

Water: 145g

Egg: 50g

Honey: 13g

Butter: 30g

Egg yolk: 1

Sugar: 25g

Milk: 125g

Low powder: 15g

Note: Mr. Shishang's custard sauce material is very simple, instant custard powder and milk. As a result, the first time I made it, I used my home custard powder and milk to completely turn it into liquid, so I didn't want to heat it for a while, but added some custard powder. As a result, it turned into the following. If it was heated for a long time, it would solidify. When the tragedy happened, I broke the brick.. Mr. Kishi powder is custard powder, just like double skin milk powder, once cooled, it becomes double skin milk.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Hao Chi Bu Luo Wu Niu Nai Pai Bao