Chinese Food
Custard bread
(776019 views)
The recipe of Hu's direct method was modified to low-temperature fermentation.
Cooking ingredients
Cooking Steps
Step1:After the oil method, the flour is rubbed until the thin glove film is pulled out. It is refrigerated and fermented.
Step2:Take it out and return to room temperature. Exhaust. Divide it into 9 equal parts. Let it relax for 15 minutes after rounding. Roll it into a round shape. Squeeze the right amount of kastar sauce into the middle of the dough. Close up and squeeze tightly. The dough is round. Put in the baking tray. Spray some water on the surface and ferment in the oven for 50 to 60 minutes. Make it 2 to 2,5 times larger.
Step3:Brush the surface with egg white. Screw on the casserol
Step4:Put in the middle layer of the preheated 170 degree oven. Heat up and down for 18 to 20 minutes. The surface is golden.
Step5:Put it on the grid to cool after it is put out of the furnac
Step6:Put it into a fresh bag when there is waste heat. Keep it frozen after eating. Preheat the oven 150 ℃ for 3 to 5 minutes when eating.
Cooking tips:The bread fermented at low temperature has a slow aging and soft taste. This method is suitable for people who don't have enough time or need to go out. It is time-saving and labor-saving. There are skills in making delicious dishes.
