Cream steak(nai you pai bao )

Cream steak

Introduction:

"Half a box of light cream left in the egg tart is used to make this cream paibao. In order to highlight the milk flavor, I didn't add any stuffing. The soft bread is very delicious. The baking tray I use is 28mm * 28mm. The dough is chubby and squeezed on the plate. It's lovely, but it seems too crowded. I'll reduce it a little next time. "

Production steps:

Step 1: put the materials other than butter into the bread barrel, and start the "he mian" program

Step 2: when the dough is basically formed, stop the machine, pinch the dough with your hand to check the hardness and softness of the dough. At this time, the dough should be soft and there is little dough on your hand

Step 3: at the end of a dough mixing process, add softened butter and start the "dough mixing" process again

Step 4: at the end of the second mixing procedure, take a small piece of dough and slowly stretch it. At this time, you can pull out a large film that is not easy to break

Step 5: knead the small dough and the large dough together, round them again and put them into the bread barrel

Step 6: cover a piece of baking paper on the top of the bread barrel and flick some small drops of water with your hand

Step 7: cover with a wet towel that dries the water and cover with the cover of the toaster

Step 8: ferment to 2-2.5 times the size, stick your finger with flour and poke it. It's ok if it doesn't collapse or retract

Step 9: take out the fermented dough, press it to exhaust, divide it into 10 equal parts evenly, roll it round, cover it with plastic film and relax for 15 minutes

Step 10: roll the loose dough into an oval shape

Step 11: turn over, roll up and rub into long strips

Step 12: make 10 strips in turn and place them in the baking pan

Step 13: ferment again to twice the size, brush with egg liquid and sprinkle some almond slices on it,

Step 14: put it into the middle layer of the preheated oven, bake at 160 ℃ for about 20 minutes, and the surface will be golden

Materials required:

High gluten flour: 400g

Egg liquid: 54 G

Condensed milk: 26G

Cream: 83g

Milk: 127g

Milk powder: 18g

White granulated sugar: 50g

Salt: 3 G

Yeast: 5g

Butter: 36g

Note: 1. I only have 83 grams of light cream left in this box. This can be put according to the materials available at home, and the milk can be added according to the moisture absorption of flour. When the dough is basically formed, the machine can be stopped and the dough can be squeezed by hand. If the dough is soft (slightly softer than steamed bread), and there is only a little flour on the hand, it means that the dough is soft and hard Finally, the baking temperature should be set according to my oven. My oven temperature is on the high side. I set it at 160 degrees, which has actually reached 180 degrees. Baking time should also be flexibly controlled. Press the bread with your hand, and it will rebound immediately, that is, it is baked. If the coloring is enough, but the bread still needs to be baked, cover it with a piece of tin foil to avoid too deep coloring.

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai You Pai Bao