It used to be one of my favorite bread in China. Now making it at home is more authentic.
Use coriander pods to make castista cream, and raisin natural yeast to make bread. The taste and taste are very real good.
Casda buns
Recipe Recommendations
- milk fragrance
- baking
- several hours
- ordinary
Steps for Casda buns
1
Bread part: I forgot to take pictures when giving the ingredients. Melt the yeast in warm water, then add flour, sugar, half of the egg liquid (and half of the egg to brush the surface later) and honey. Stir roughly at low speed until evenly. Tear the natural yeast dough into small pieces and add it to the dough. After mixing well on low speed, turn to high speed for about 5 minutes until the dough is fully expanded and the film can be pulled out. The surface is very smooth and beautiful. Add salt and stir well. Place it at about 15 degrees C and ferment for about 3 hours until the volume doubles.
2
Casta cream filling part: Take a vanilla pod, along the long side, cut open it, and scrape out half of the pod.
3
Mix egg yolk with 10g of sugar.
4
Beat the egg yolks until they start to turn white.
5
Sift the corn flour into the egg yolks and stir well.
6
Bring milk, vanilla pith and 10g sugar to a boil. Wait for a while to cool down.
7
Add two spoonfuls of milk to the egg yolks, stir well, then pour the egg yolks into the milk while stirring.
8
Continue to heat the milk over low heat and stir constantly until it becomes pudding shape, the water no longer decreases, and obvious lines appear when stirring. Turn off the fire.
9
Cut the butter into small pieces and stir in. Wait for the cold.
10
The form of castellated cream filling after cooling.
11
The shape of the dough after fermentation.
12
Divide the dough into 6 doses weighing about 55g and round them. Let stand for 20 minutes.
13
Press the ingredients into a round shape, and wrap about 20g of the prepared castellar cream filling in each.
14
After wrapping, close your mouth and pinch tightly. Keep your mouth closed down and carry out the second fermentation in a warm environment for about 1 hour.
15
Brush the surface with egg liquid. Use a squeeze tube to squeeze the castian cream filling in circles on the surface. Preheat the oven to 200 degrees, push in the bread, and bake at 180 degrees for about 12 minutes.Casda buns Make Tips
Tip: Be aware that this bread cannot be baked with hot air. The hot air is too dry, and if you bake it, the area where the surface is squeezed through the Castel cream filling will crack, making it look bad. Bake over high and low heat.