Cream bread(nai huang xiao mian bao )

Cream bread

Introduction:

"I like all kinds of buns. This is the first time I've made this kind of cream buns. It's delicious. "

Production steps:

Step 1: prepare materials.

Step 2: according to the general bread making method of Heidegger cook machine, knead the dough material into dough until it can pull out the film.

Step 3: cover the dough with plastic film and ferment it to twice the size. Dip your fingers in flour and poke holes in the dough without retraction or collapse.

Step 4: when the dough is fermented, make the yolk filling, pour the egg white and yolk into the large bowl, and mix well

Step 5: mix the low gluten flour and corn starch, sift them into a large bowl, and stir well with a scraper.

Step 6: pour in sugar and milk in turn

Step 7: after mixing, sift one or two times

Step 8: sift, cover with plastic wrap, heat in microwave oven for 2 minutes, remove and stir. Heat for another two minutes, remove and stir.

Step 9: add butter while it is hot, mix well, cover with plastic film, cool and refrigerate.

Step 10: exhaust the fermented dough, divide it into 25 parts, knead it round again, and let it stand for 15 minutes.

Step 11: take a piece of middle fermented dough, press it flat, then wrap it with cream filling, wrap it up like a bun, close it up and drain it into the baking pan.

Step 12: put the baking tray into the oven and ferment in the environment of 38-40 ℃ and 85% humidity for about 40 minutes.

Step 13: after twice fermentation, brush a layer of whole egg liquid on the surface

Step 14: add some cream filling

Step 15: put into the preheated oven 180 degrees for about 20 minutes until the surface is golden

Step 16: come out

Materials required:

High flour (dough material): 150g

Low flour (dough material): 150g

Milk (dough material): 80g

Warm water (dough material): 80g

Egg white (dough material): 40g

Egg (cream): 1

Egg yolk: 3

Milk (cream): 250g

Sugar (dough material): 15g

Yeast (dough material): 5g

Butter (cream): 45g

Low powder (cream): 20g

Corn starch (cream): 15g

Condensed milk: 30g

Sugar (cream filling): 50g

Note: This recipe temperature is suitable for Heidegger oven, you can slightly adjust it according to your oven temper.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Nai Huang Xiao Mian Bao