Custard chrysanthemum bread(ka shi da ju hua mian bao )

Custard chrysanthemum bread

Introduction:

"1. Custard sauce: 1. Bring milk and 1 / 2 sugar (20g) to a boil; 2. Mix the other half sugar and egg yolk; 3. Sift in the low flour, corn starch and vanilla powder; 4. Mix the milk cooked in" 1 "; 5. Mix the butter; 6. Return to the pot, boil over low heat until smooth and thick; 7. Take out the bowl and cover The plastic wrap and the cold custard sauce will thicken up a little bit. 2、 The method of kastar chrysanthemum bread is as follows:

Production steps:

Step 1: pour all the ingredients into the bread maker, start the dough process, knead until the surface is smooth, the gluten expands, and ferment to twice the size

Step 2: divide the dough into 8 small pieces and roll for 15 minutes

Step 3: flatten a small dough and roll it into a circle

Step 4: Pack custard sauce

Step 5: pinch

Step 6: turn it over and flatten it and roll it into a circle again

Step 7: use scissors to cut the edge of the round surface

Step 8: cut out four equal distance openings

Step 9: cut out two equal distance openings in each quarter of the circular surface, and so on, a total of 12 equal distance openings will appear

Step 10: screw the two surfaces together from the outside to the inside

Step 11: relax for 20 minutes

Step 12: Brush egg liquid on the surface, remove crushed almonds in the middle, preheat oven 180 degrees, and bake in the middle for 25 minutes

Step 13: Brush egg liquid on the surface, remove crushed almonds in the middle, preheat oven 180 degrees, and bake in the middle for 25 minutes.

Materials required:

Milk: moderate

High gluten flour: 275g

Egg yolk: 2

Low powder: 15g

Egg: 1

Sugar: 40g

Corn starch: 15g

Butter: 10g

Vanilla powder: a little

Olive oil: 15g

Milk powder: 15g

Custard powder: 5g

Sugar: 25g

Yeast powder: 2.5G

Custard sauce: right amount

Crushed almonds: right amount

Salt: 2G

Note: original address http://blog.sina.com.cn/s/blog_ 522224850100vx7f.html

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Vanilla

Chinese PinYin : Ka Shi Da Ju Hua Mian Bao