Cream bread(nai lu mian bao )

Cream bread

Introduction:

Production steps:

Step 1: pour all the dough ingredients except butter into the toaster and stir for 20 minutes.

Step 2: add butter and stir for another 20 minutes until the expansion stage.

Step 3: put the stirred dough into the container, cover it with plastic film and ferment to 2-2.5 times the size.

Step 4: garnish with custard sauce method: 2 yolks and 50 grams of sugar stir evenly.

Step 5: first add a small portion of warm milk, and then pour in 25 grams of low flour.

Step 6: mix well.

Step 7: add the remaining milk in batches and mix well.

Step 8: filter into a small milk pan.

Step 9: set the fire on a low heat, stir while boiling, and leave the fire when the custard sauce becomes thick, smooth and delicate.

Step 10: add a few drops of vanilla essence, cover with plastic wrap and refrigerate for 1 hour.

Step 11: divide the fermented dough into 8 equal parts after exhausting, round the dough and relax the fresh-keeping mold on the back cover for 10 minutes.

Step 12: make it olive shaped.

Step 13: put it on the baking tray for secondary fermentation.

Step 14: brush a layer of egg liquid on the fermented dough, put the custard sauce into the flower mounting bag, and extrude the line shape.

Step 15: preheat the oven at 170 ℃ for 15 minutes. Take out and let cool

Step 16: sandwich butter cream method: soften the butter, add powdered sugar to mix slightly.

Step 17: cut the bread in the middle with a knife.

Step 18: put the butter cream into the flower mounting bag with chrysanthemum mouth and squeeze it into the bread.

Step 19: finished product drawing

Step 20: finished product drawing

Step 21: finished product drawing

Step 22: soup method: add 100g high powder into 500ml water and stir evenly. Put it on the fire and keep stirring. When it is heated to 65 degrees, leave the fire. At this time, there will be lines when the batter is stirred

Step 23: put it into a container, cover it with a fresh-keeping cover to prevent water loss and surface crusting, and then use it after it is lowered to room temperature. PS, if it is made according to the dosage in the formula, it is easy to paste the pot, and the weight will be insufficient due to water loss after heating. So you can do more, good soup paste, if not used up, can be sealed into the refrigerator for 1-2 days, if the soup paste becomes gray, can not be used.

Materials required:

High flour: 210g

Low powder: 56 G

Milk powder: 20g

Sugar: 42g

Salt: 1 / 2 tsp

Yeast powder: 4.5g

Whole egg liquid: 30g

Water: 85ml

Butter: 22G

Egg yolk: 2, about 40g

Fine granulated sugar: 50g

Milk: 250g

Powdered sugar: 70g (original 90g)

Note: soup, in baking, means that flour is heated after adding water to make starch gelatinize, or adding hot water at different temperatures to make starch gelatinize. The gelatinized batter is the soup seed. The biggest difference between tangzhong bread and other breads is that starch gelatinization increases the amount of water absorption, so the texture of bread is soft and elastic, which can delay aging and meet the taste of modern people.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Lu Mian Bao