Sweet, tender and smooth custard custard custard bread(xiang tian nen hua de ka shi da dan nai jiang ka shi da xiao mian bao )

Sweet, tender and smooth custard custard custard bread

Introduction:

"It's delicious that the soft skin is wrapped with the smooth and tender kastar sauce. The custard custard custard sauce with vanilla essence is soft, smooth, not greasy, full of warm aroma. I have to try. "

Production steps:

Step 1: first, make custard custard, weigh all the ingredients, add 20 grams of white sugar to the yolk, and stir well with an egg beater.

Step 2: sift corn starch and low flour together, add 50ml milk and stir well.

Step 3: then pour the mixture of corn starch, low flour and milk into the egg yolk, mix well and set aside.

Step 4: Mix 1 / 2 teaspoon vanilla extract with 20 grams of sugar and 200 ml of milk, weigh them into the milk pot, heat them with low heat until they are boiling, remove them from the heat, and then slowly add them into the mixture made in step 3, pour and stir.

Step 5: sift the mixture in step 4 into the milk pot.

Step 6: heat again with low heat, cook and stir until thick. Remove from the heat, add 10 grams of butter immediately, stir until melted. Seal the plastic film while it's hot to avoid drying. It can be used when it's completely cool.

Step 7: now make the dough. In addition to the butter in the dough material, stir the gluten and add the butter.

Step 8: knead to the expansion stage, that is, the film can be pulled out.

Step 9: twice as big in the warm.

Step 10: exhaust, divide into 8 parts, round and relax for 15 minutes.

Step 11: roll the dough into a round cake shape, turn over the bread, add appropriate amount of custard custard sauce, close the mouth tightly, and make it into a round shape with the mouth down.

Step 12: put into the baking tray and ferment.

Step 13: load more custard custard into the mounting tape.

Step 14: after 2 times of fermentation, brush egg liquid on the surface of dough, and then mount the pattern.

Step 15: middle level, 170 degrees, about 20 minutes.

Materials required:

High flour: 270g

Low powder: 30g

Yeast: 1 / 2 teaspoon

Egg: 1 (about 50g)

40g sugar

Salt: 1 / 8 teaspoon

Milk: 150ml

Butter: 30g

Egg yolk: 1

Corn starch: 10g

Notes: 1. The custard custard custard sauce is solidified and inconvenient to weigh. It can be divided into 8 parts, and part of it can be used to decorate the surface. 2. Vanilla essence can be replaced by vanilla powder.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiang Tian Nen Hua De Ka Shi Da Dan Nai Jiang Ka Shi Da Xiao Mian Bao