Soft and soft custard paibao
I accidentally saw the custard paibao in @ Zhai and on the road, and saw the soft tissue. I was very excited. I tried it once, and it was highly praised by Lao Yang and Xiao Bao. Therefore, this bread has almost become a regular guest of our weekly holidays. I usually make the custard sauce on Friday evening. I can make the custard bag when I get up on Saturday morning. It's very convenient.I completely refer to the practice of @ house and road, but the prescription has been changed a little.
Step 1 . Kastar sauce production:< br /> Mix the eggs and fine granulated sugar, stir well, heat the milk to 100 °, pick up the milk pan, and then pour the egg liquid into the milk to mix well.
Step 2 . Sift the high gluten flour, pour it into Step 1, stir well, put the milk pan in the stove, and continue to heat it over low heat.
Step 3 . Keep stirring the bottom of the pot, boil it until it is thick and paste, add butter, mix well, pour it into a bowl, cool it, cover it with plastic wrap, and refrigerate it for more than 5 hours.
Step 4 . Bread making:< br /> Put sugar, salt, custard sauce, coconut powder and milk into the basin, add high powder and yeast, and stir the dough evenly. Add the butter and continue to stir. Take out the dough, beat or knead it by hand until it reaches the expansion stage. (I don't have a toaster at home, so I have to use my hands. It's tiring......)
Step 5 . Put the dough in a basin, cover it with plastic wrap, and ferment it to 2-2.5 times the size in a warm place. (My method is to put some warm water in the rice cooker, put the basin on the water, and cover it. I feel that the heat preservation effect is good. In winter, it can be delivered in an hour.)
Step 6 . Take out the dough, exhaust the air, weigh it, divide it into 10 small dough, roll it round, cover it with plastic wrap, and ferment it for 15 minutes.
Step 7 . Take a small dough, flatten it, roll it into the shape of a cow tongue, slowly roll it up along the long side, and make it into a long strip with slightly sharp ends. (I forgot to take pictures. My hands are full of powder. It's not easy.)
Step 8 . Put a piece of oil paper on the baking tray, arrange the twisted strips on the oil paper, put them on the upper layer of the oven, and put a basin of hot water on the bottom layer for secondary fermentation. (About 40 minutes)
Step 9 . Fermentation to twice the size. Take out the baking tray, preheat the oven at the same time, brush the whole egg liquid on the bread, and squeeze the jam (I used strawberry jam, which is very sweet, and I have also tried homemade apple jam, which is also very delicious, and I have also tried salad jam, which is not too cold, hehe), put it in the preheated oven and bake it for 18 minutes at 220 degrees.
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