Orange Vanilla pudding(xiang cheng xiang cao bu ding bao )

Orange Vanilla pudding

Introduction:

"Lucky Nana's Puff said, want a sweet bread, full, a bite of happiness. I hope this bread can satisfy your little wish_ O ~ soft bread with Orange Vanilla pudding. It's fresh and full-bodied. Finally, squeeze some cream, and it'll be even better with oranges. "

Production steps:

Step 1: Bread part: the fresh yeast is melted in a moderate amount of warm milk. Beat the eggs into liquid.

Step 2: mix the milk with yeast, the remaining milk, flour, sugar, 30g egg liquid and natural yeast at low speed, then turn to high speed to mix for 3 minutes until a smooth dough is formed. The remaining egg liquid will be used to brush the bread later.

Step 3: add butter, stir evenly at low speed, and stir at high speed for 5 minutes until film appears.

Step 4: add salt and stir well. Pour into the basin, put on the plastic bag, and ferment at about 28 ℃ for 45-60 minutes.

Step 5: the fermented dough has obvious volume growth.

Step 6: divide into 8 pieces, each about 60g dosage, respectively round. Wake up for 20 minutes.

Step 7: take a dough and flatten it into a circle with the palm of your hand.

Step 8: fold about 1 / 3 of the area under the circle to the middle.

Step 9: fold the top 1 / 3 down and pinch while folding.

Step 10: finally close the mouth tightly and naturally become an olive shape.

Step 11: fold down, place on a baking tray covered with baking paper, and ferment for the second time. Because I had to go to class, I put it in the refrigerator and fermented it for 4 hours, then fermented it for about 2 hours at room temperature. If there is time, the second fermentation can be carried out at 28 ℃ for about 1 hour. But the amount of yeast has to be capped.

Step 12: the fermented dough has obvious volume growth. Brush with the egg. Put in the preheated oven, 180 degrees, about 16 minutes.

Step 13: take out the baked bread and let it cool.

Step 14: the specific operation process of pudding part is shown in < ahref=“ http://home.meishichina.com/space-298117-do-blog-id-219841.html "target="_ blank"> http://home.meishichina.com/space-298117-do-blog-id-219841.html 。 The slight difference is that we need more "solid" pudding here. After the pudding is finished, turn off the fire, sift in about 10g of starch, stir evenly, then open fire and keep stirring until the pudding is no longer liquid. Add more starch if necessary.

Step 15: drain the canned orange. The reason for using canned oranges is that you have to peel and remove the tendons from the peeled oranges. If you are not afraid of trouble, it is better to use fresh oranges. Then spoon it into the pudding and crush it properly. It's not liquid at all, because I'll take this sandwich to eat later.

Step 16: cream.

Step 17: cut a hole in the cold bread, don't cut it.

Step 18: fill as much orange and vanilla pudding as you can in the middle.

Step 19: in order to sell, use the chrysanthemum head to squeeze the whipped cream. How much to eat and how much to make, otherwise the bread will taste bad.

Materials required:

Medium gluten flour: 265g

Sugar: 20g

Salt: 1 point

Fresh yeast: 6 to 8g

Dry yeast: 3 to 4G

Egg: 1

Milk: 85g

Canned orange: About 200g per can

Cream: 100g

Vanilla pods: 1 root

Egg yolks: 4

Starch: right amount

Note: 1. If you like pudding, you can also give less or no starch and add it very thinly. In that case, it's more difficult to eat. If you bite one end, you'll lose the other. 2. If the hardness of cream is not enough, consider adding cream stabilizer or Jiding tablets. 3. The pudding part can be made with pudding powder, which is much simpler. 4. If there is no natural yeast, use water: Flour = 1:1, add a very small amount of dry yeast, mix well, and leave at room temperature for one night. Bubbles appear, and the taste is sour. When making bread, you need to add 5g more dry yeast.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Xiang Cheng Xiang Cao Bu Ding Bao