How to make custard bread with custard cream (raisin and natural yeast)(ka shi da xiao mian bao ru he zi zhi ka shi da nai you xian pu tao gan tian ran jiao mu )

How to make custard bread with custard cream (raisin and natural yeast)

Introduction:

"It used to be a favorite bread in China. Now I do it at home, which is more authentic. Parsley pods are used to make custard cream, raisins and natural yeast are used to make bread. The taste and taste are really good. "

Production steps:

Step 1: Bread part: I forgot to take pictures when I gave the materials. Melt the yeast into warm water, then add flour, sugar, half of the egg's liquid (and half for brushing) and honey. Low speed and rough mixing. Tear the natural yeast dough into small pieces, add it to the dough, mix it evenly at low speed, turn it to high speed for about 5 minutes, until the dough is completely expanded, and the film can be pulled out, the surface is very smooth and beautiful. After adding salt, stir well. Ferment at about 15 ℃ for about 3 hours until the volume is doubled.

Step 2: custard cream filling part: take a vanilla pod, cut it along the long side, and scrape out half of the pith in the pod.

Step 3: mix egg yolk with 10g sugar.

Step 4: beat the yolks until they start to turn white.

Step 5: sift the corn flour into the egg yolk and stir well.

Step 6: Boil the milk, vanilla pulp and 10g sugar. Let's cool down a little bit.

Step 7: add two spoonfuls of milk into the yolk, stir well, and then pour the yolk into the milk while stirring.

Step 8: continue to heat the milk over low heat and keep stirring until it becomes pudding. The water content is no longer reduced and obvious lines appear when stirring. Turn off the fire.

Step 9: cut the butter into small pieces and stir in. Wait till it's cool.

Step 10: the shape of custard cream filling after cooling.

Step 11: shape of dough after fermentation.

Step 12: divide the dough into six 55g dosage forms and round them respectively. Let stand for 20 minutes.

Step 13: press the powder into a circle, and pack about 20g of custard cream stuffing in each.

Step 14: after wrapping, close up and pinch. The second fermentation was carried out in a warm environment for about 1 hour.

Step 15: brush the surface with egg liquid. Squeeze the custard cream filling in circles on the surface with a squeeze tube. Preheat the oven to 200 degrees, push in the bread and bake at 180 degrees for about 12 minutes.

Materials required:

High gluten flour: 120g (bread part)

Sugar: 10g (bread part)

Dry yeast: 3G (bread part)

Salt: 1 point (bread part)

Warm water: 55g (bread part)

Egg: one (bread part)

Butter: 20g (bread part)

Honey: 10g (bread part)

Raisin natural yeast: 100g (bread part)

Milk: 200g (kastar sauce)

Vanilla pods: Half Root (kastar sauce)

Mayonnaise: 2 (custard sauce)

Corn flour: 15g (kastar sauce)

Note: Note: this bread can't be baked with hot air. If the hot air is too hot, the filling will not look good. Bake over high and low heat.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ka Shi Da Xiao Mian Bao Ru He Zi Zhi Ka Shi Da Nai You Xian Pu Tao Gan Tian Ran Jiao Mu