Custard chrysanthemum bread
1、 Custard sauce:1. Put milk and 1/2 of granulated sugar (20g) into the pot to boil;2. Mix the other half of the sugar with the egg yolk;3. Sift in low flour, corn starch and vanilla powder and mix well;4. Pour the boiled milk in "1" and mix well;5. Pour in butter and mix well;6. Put it back into the pot, boil it over a low heat until it is smooth and sticky, and stir constantly during the process;7. Take it out of the bowl and cover it with plastic wrap. The cooled custard sauce will become more viscous.2、 Custard chrysanthemum bread:Original address http://blog.sina.com.cn/s/blog_522224850100vx7f.html
Step 1 . Pour all the materials into the baker to start the dough making process, knead until the surface is smooth, the gluten expands, and the dough is basically fermented to twice the size
Step 2 . Divide the dough into 8 pieces and roll it to relax for 15 minutes
Step 3 . Take a small dough, flatten it and roll it into a circle
Step 4 . Wrap it with Custard sauce
Step 5 . Pinch mouth
Step 6 . Turn the surface and flatten it and roll it into a circle again
Step 7 . Use scissors to cut the opening on the edge of the circular surface
Step 8 . Cut four equally spaced openings
Step 9 . In each quarter of the circular surface, cut two more equally spaced openings, and so on, a total of 12 equally spaced openings appear
Step 10 . Each two cut faces are screwed 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 the oven for 180 degrees, and bake in the middle layer for 25 minutes
Step 13 . Brush egg liquid on the surface, remove crushed almonds in the middle, preheat the oven for 180 degrees, and bake in the middle layer for 25 minutes.
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