Brandy mayonnaise sandwich bread (with mayonnaise)-You Are Foodie

By Armstrong
47

Brandy mayonnaise sandwich bread (with mayonnaise)

The extremely soft bread with the wine and milk flavored sauce heart, I have to say that the Japanese master Fangzi is really good! However, the key is to operate by yourself, master the fermentation degree, and the shape can be changed at will

Main Ingredients

salt 3 g
warm water 90ml (about 30 degrees)
yeast 4 g
High gluten powder 200g

Auxiliary Ingredients

Step 1 . Production of custard: break up the egg liquid and add sugar

Step 2 . Beat the egg liquid manually until it foams. Don't send it away

Step 3 . Add the sifted low gluten flour and mix well to form a batter

Step 4 . When the milk is heated to about 35 degrees, try it with your fingers. It won't be hot

Step 5 . Pour some milk into the batter and mix well. Leave some milk in the pot

Step 6 . Pour the batter back into the milk pot, turn on a medium to low heat and stir quickly until thick

Step 7 . Turn the heat down, add butter and mix well

Step 8 . Turn off the heat, add brandy and mix well. Put the milk pot in a cold water basin and continue to stir to prevent caking

Step 9 . Put the prepared sauce in the refrigerator for cold storage

Step 10 . Pour high gluten flour into the basin and add salt, sugar, yeast and egg liquid. Slowly pour warm water into it and stir it. Put it into the bread maker and noodles for 20 minutes

Step 11 . Take out the dough from the toaster and add butter. Continue kneading for a while, and then pull out the film

Step 12 . Knead the dough round and put it in a basin, cover it with fresh-keeping film, and ferment at about 30 degrees for 60 minutes

Step 13 . Fermented dough, chubby

Step 14 . Divide the dough into 6 equal parts, round, exhaust, cover with fresh-keeping film and wake up for 25 minutes

Step 15 . Wake up the dough, sprinkle a little hand powder, roll it into a little oblong

Step 16 . Put custard on it

Step 17 . Fold in half, like dumplings. Gently press the edge with your hand

Step 18 . Cut a few small openings with a knife, cover with fresh-keeping film, and finally ferment. The oven is about 40 degrees, and put a plate of hot water about 70 degrees on the lower layer, fermenting for 28 minutes

Step 19 . Finally, after the fermentation is completed, brush the egg liquid, preheat the oven 180 degrees, and bake the middle layer for 18 minutes

Step 20 . In the same sentence, everyone adjusts the temperature and time according to their own oven

Step 21 . Finally, I want to say that everyone's materials may be different, and the temperature in each place is also different. You need to adjust the temperature and time appropriately, rather than blindly following others' recipes

Step 22 . The cooled bread is really soft, and the sauce heart is faint with wine and milk fragrance

Step 23 . Take a final look, and you're about to go into your stomach, haha

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