Chinese Food
Casda small meal bag
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The first time IKEA vadane small cake baking tray was selected, it was really super happy. I waited patiently for a week. The small cake baking tray finally came to my arms. It's made of aluminum alloy. It's super light. The next day I opened it up and used it. I made a small meal bag. The baking tray is very good to clean uncle Liang's another casda bread. He added casda sauce to the bread in the recipe. He always liked it The taste of custard sauce. I tried to make a small meal bag. 15 grams of custard sauce made by myself was added to the dough. The middle part was covered with some. Sprinkle some almond slices on the surface. The taste was really good-
Cooking ingredients
Cooking Steps
Step1:First, make the custard sauce. Heat the milk on a low heat and boil i
Step2:Mix egg yolk and sugar evenl
Step3:Sifted low gluten flour and corn starc
Step4:Stir well with egg puff. No dry powder particle
Step5:Add the hot milk to the yolk paste a little bit. Stir while adding. Until the milk is all i
Step6:Sift through the stirred liqui
Step7:Heat over low heat. Stir while heating until the custard sauce is thick. Turn off the heat and let it cool
Step8:Then make the hot dough. I use normal temperature water to add high gluten flour and mix it evenly
Step9:After that, heat it over low heat. Stir while heating until the flour changes color. Then sit in cold water to cool down
Step10:Keep 15 grams of custard sauce. Put the rest into a fresh-keeping bag. Use a scraper to make a uniform strip. Put it aside for future use
Step11:High gluten flour, low gluten flour, milk powder, sugar and custard sauce added to the main dough in the bread barre
Step12:Add cool and perm materials. Add milk to start the kneading process. Knead the materials into dough. Because the weather is hot, avoid premature fermentation of dough. I put yeast later
Step13:The dough is well kneaded. Cut a small piece. The internal tissue is compact. There are few pores
Step14:Add yeast at this time. Continue to start the kneading process. Knead the yeast evenly. Do not see the yeast particles
Step15:Add the frozen butter and salt. Continue the kneading process. Knead the materials evenl
Step16:Cut a small piece of kneaded dough. It can stretch out the glove film
Step17:After that, the dough is kneaded smooth. The plastic wrap is fermented to twice the size at room temperature
Step18:Fermented dough. There's a round hole in the dry powder on your finger. Just rebound slightly
Step19:Take out the dough. Press to exhaus
Step20:Then divided into 12 equal part
Step21:Knead each dough until the surface is smooth. Relax the plastic wrap for 15 minutes
Step22:Take out the custard sauce. Divide it into 12 equal parts. You can cut it in the middle first. Then divide each part into three parts. Cut each small part into two parts. It's 12 equal parts
Step23:Take a loose dough and roll it with a rolling pin to form a circle
Step24:Then turn the dough over. Put the smooth side down. Wrap a piece of custard sauce. Close up
Step25:Finish the round shape after closing and pinchin
Step26:Then put it in the paper cu
Step27:After finishing, put them into the mould together. Put a bowl of hot water in the oven for secondary fermentatio
Cooking tips:1. The humidity of each region is different. The water absorption of flour is different. The consistency of custard sauce and hot noodles is different. It is suggested that the amount of milk should be kept around 30g first. It depends on the softness of flour to add 2. It's active to like the stuffing. It can be boiled a little less when cooking sauce. It can be refrigerated before putting into the fresh keeping bag 3. Each oven has different temperature. You should be familiar with it. The temperature of the ACA oven I use is just A reference value. In the baking process, you should observe the specific situation of bread in the oven. You have skills in cooking and delicious food.
