Cream bread(nai huang mian bao )

Cream bread

Introduction:

"Miss an likes milk yellow bags very much. She first bought them from the supermarket, and then made them by herself. Some time ago, when I saw the cream moon cake made by everyone in the gourmet world, I was itching and always wanted to make it at any time. The toast for the child was almost finished. I asked her what she wanted to eat? She said you can do it by yourself. It's better to have stuffing, yellow and sweet. I immediately thought of the milk yellow filling. It's done! Let's make cream bread. The recipe for cream filling refers to Tuo Tuo Ma's ice skin cream moon cake, and I used double quantity; the recipe for bread and crispy granules refers to the free recipe. The finished product is very good, and the taste is also very good! "

Production steps:

Step 1: put all the ingredients except butter in the bread maker and knead until the gluten expands and the surface is smooth; then add butter and knead until the expansion stage.

Step 2: put it in the oven and use the fermentation function for basic fermentation to 2-3 times the size

Step 3: after fermentation, take out the dough and exhaust, divide it into 12 even pieces (about 64g each), and relax for 15 minutes after rounding;

Step 4: divide the cream filling into 12 pieces (about 35g each);

Step 5: roll the loose dough into a circle and put in the cream filling;

Step 6: turn the tightening mouth over and brush the surface with even egg liquid;

Step 7: grasp the end of the dough by hand, put the egg brushing part down into the crispy plate, and evenly coat with crispy particles;

Step 8: close the mouth down, put it in the paper cup, and then place it on the baking tray;

Step 9: put it in the oven and use the fermentation function for final fermentation;

Step 10: at the end of fermentation, put into the oven preheated at 180 ℃ for 15 minutes.

Materials required:

High flour: 320G

Low powder: 80g

Fine granulated sugar: 60g

Milk powder: 20g

Egg liquid: 50g

Water: 200g

Butter: 40g

Instant dry yeast: 5g

Salt: 5g

Note: for the production of cream yellow filling, please refer to: http://home.meishichina.com/space-203922-do-blog-id-446747.html Methods: raw materials: butter 30g, sugar 30g, low gluten powder 70g production: 1. Butter softened, add sugar stir well; 2. Add low gluten powder sifted, mix well, then hand rub into small particles; 3. Endless crispy granules can be frozen.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Huang Mian Bao