Chinese Food
Vanilla fruit bread
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I feel like I haven't made bread for a long time. My hands are itchy Cubic meter ^So I made this Japanese bread today. The bread tastes soft. The inside filling is Cassida sauce and yellow peach pulp. The vanilla is strong but not sweet. There are quinoa and sugar on the surface. It's super delicious. In the moment of coming out-
Cooking ingredients
Cooking Steps
Step1:Stir the dough into dough at medium speed. Add butter again as shown in the figure. Stir at high speed. Please use ice water and noodles for high temperature in summer
Step2:Stir until the film can be pulled out, but not the glove film. At this time, the dough temperature is the best at 25 ° C. Put on the lid for the first fermentation. The temperature is about 30 ° c1h.
Step3:At the same time of fermentation, make vanilla casserole mayonnaise, add sugar and beat until white. Add low flour and corn starch and mix well.
Step4:Boil the milk with vanilla seeds and pods. Pour it into the yolk paste several times. Stir quickly to avoid the eggs being scalded.
Step5:Mix the yolk paste and sift it.
Step6:Low heat. Stir quickly until thick and boiling. Turn off the heat. Add butter while hot, stir well and smoothl
Step7:Cool down in ice water bath. Keep the film on the surface for standby.
Step8:It means that the fermentation is completed if the dough does not rebound or collapse.
Step9:Divide the dough into 10 parts. 63g or so. Round. Cover the wet cloth and let it relax for 15min.
Step10:After standing, shaping - roll the dough into a round shape, squeeze a bunch of vanilla Cassida, put 45 pieces of yellow peaches which are pre diced and dried.
Step11:Then squeeze on casda to cover the yellow peach.
Step12:Wrap it. Close it up.
Step13:Close down. Put it on the baking tray. Carry out secondary engine - temperature 38 ° C, humidity 75%. Time about 45min.
Step14:After fermentation, spray water on the surface. Sprinkle quinoa and sugar on the surface. Use scissors to cut the cross. Let the inner stuffing exposed.
Step15:Put it into the preheated furnace and steam for 3S. 210 ° c15min.
Cooking tips:The time and temperature depend on the personal oven. If there is no steam, you can use boiling water to pour the slate or baking pan to make steam. You can also spray water on the bread 1 min before entering the oven. Of course, it's OK not to add it. The purpose of water vapor is to make the mouth more open and help the bread expand. There are skills in making delicious dishes.
