A cognac custard with bread
By VicentaLakin
A very soft bread with a fragrance of wine and milk. I must say, the Japanese master Fang is really good! But the key is to do it on its own
Recipe Recommendations
- high-gluten flour 200 grams
- yeast 4 grams
- warm water 90ml
- salt 3 grams
- milk 200ml
- sugar 40 grams
- egg liquid 40 grams
- butter 10 grams
- brandy 10ml
- low-gluten flour 20 grams
- hand powder appropriate amount
- milk fragrance
- roast
- half an hour
- ordinary
Steps for A cognac custard with bread
1
Eggsauce production: egg fluids spread to sugar
2
It's an egg ooze
3
Add sifted low-banded powder and mix it into paste
4
Milk burns to around 35 degrees. Hands
5
Some of the milk pours into the face and some of the milk is left in the pot
6
The paste pours back to the milk pot, and the burning side of the fire is very thick
7
Turn the fire and mix it with butter
8
Turn off the fire and join the brandy. Put the milk pot in the cold water basin and keep it mixing in order to prevent the block
9
I'll put the sauce in the freezer
10
High-banded flour pours salt, sugar, yeast, egg fluid. Temperature slowly pours into one side and mixs it into a toaster and face for 20 minutes
11
Take the dough and butter out of the toaster. Keep rubbing your hands for a minute
12
Spectrums round the basin, fermenting about 30 degrees for 60 minutes
13
It's fermented and fat
14
The face is divided into six equals, rolling round, exhausting, 25 minutes of waking up on the mask
15
It's just a little bit of a round-shaped
16
Put the mayo on
17
Like dumplings. Put a little pressure on the side
18
Cut a few little mouths with a knife, cover the film with a final fermentation, about 40 degrees in the oven, and put a plate of hot water around 70 degrees in the lower floor for 28 minutes
19
Final fermentation complete, egg fluid brushed, oven preheated 180 degrees, mid-level roasted for 18 minutes
20
The same thing. People adjust their temperature and timing to their ovens
21
Finally, each individual may have different materials, as well as different temperatures everywhere, and need to adjust his temperature and time properly, rather than simply keeping it in line with others' recipes
22
It's really soft after cooling
23
One last look, you're gonna get in