This is a kind of bread that is very friendly to novices. It does not require high requirements for the dough, and the shaping is very simple. The baked product is full of custard flavor and soft like a cake.
Ingredients
- High-gluten flour 250g
- fine sugar 10 grams
- condensed milk 50 grams
- milk 110g
- whole egg liquid 55g
- fresh yeast 9 grams
- butter 25g
- Salt 4 grams
Instructions
- Put all the ingredients except butter and salt into the machine and start kneading the dough until the dough produces gluten and has a certain tensile strength. Then add butter and salt and continue kneading the dough until it reaches the expansion stage.
- Gently shape the kneaded dough into a round shape, put it into a basin, seal it with plastic wrap, and place it in a warm and moist place for fermentation.
- When the dough has fermented to almost 2.5 times in size, take the dough out onto the chopping board and press gently to release the air.
- Divide the dough into two equal portions, press and deflate each portion, roll gently into a round shape, close the edge downward, cover with plastic wrap, and let rest for 20 minutes.
- Take a piece of loose dough, tap it to deflate, use a rolling pin to roll it into a rectangular shape, turn it over, fold 1/3 from the top, and then fold 1/3 from the bottom. Fold both doughs well, cover with plastic wrap and let them rest. 15 minutes.
- Take a piece of loose dough, tap it to release the air, use a rolling pin to roll it out, turn it over, roll it down from top to bottom, roll it out a little longer, pinch it tightly and place it downwards, do the same for both doughs.
- Place the two shaped doughs into the baking tray, cover with plastic wrap, and place in a warm and moist place for fermentation.
- After fermentation has doubled in size, preheat the oven in advance and use a flour sieve to sift a thin layer of flour on the surface.
- Then use a scraper to make 5 cuts lengthwise.
- Place in the preheated steam oven, level 3, and bake at 180 degrees for 19 minutes.
- In the last four minutes, when I thought the color was ready, I covered it with tin foil and continued baking.
- When the completion prompt sounds, the custard hass is ready to be baked.
- Take it out and put it on the drying net to dry before slicing it. The whole thing is very soft and has a rich milky flavor.
