Casta chrysanthemum bread

1. Practice of castella sauce:

1. Put milk and 1/2 sugar (20 g) into a pan and boil;

2. Mix the other half of the sugar and egg yolk well;

3. Sieve in low flour, corn starch and vanilla powder and mix well;

4. Pour in the cooked milk in "1" and mix well;

5. Pour in butter and mix well;

6. Pour back into the pan, turn on low heat and cook until smooth and sticky, stirring constantly;

7. Remove it and put it into a bowl, cover with plastic wrap, and the cooled casta sauce will become more viscous.

2. The practice of Casta Chrysanthemum Bread:

Recipe Recommendations

milk appropriate amount
high-gluten flour 275g
egg yolk of 2
low powder 15 grams
eggs one
sugar 40 grams
corn starch 15 grams
butter 10 grams
vanilla powder a little
olive oil 15g
milk powder 15g
custard powder 5g
white sugar 25g
yeast powder 2.5g
Casta sauce appropriate amount
salt 2g

vanilla
baking
several hours
simple

Steps for Casta chrysanthemum bread

Pour all the ingredients into the bread machine and start the dough spreading process, knead until the surface is smooth, the gluten expands, and basically ferment to twice the size

Divide the dough into 8 small pieces, roll and relax for 15 minutes

Take a small dough, flatten it and roll it into a round shape

Wrap it in casta sauce

Tighten the mouth

Turn it over and flatten it and roll it into a round again

Use scissors to cut the exit on the circular edge

Cut out four equally spaced slits

Cut two more equally spaced openings in each quarter-circular surface, and so on, cut a total of 12 equally spaced openings

Every two cut surfaces are screwed together from outside to inside

Relax for 20 minutes

Brush egg liquid on the surface, remove chopped almonds in the middle, preheat the oven to 180 degrees, and place in the middle layer to bake for 25 minutes

Brush egg liquid on the surface, remove chopped almonds in the middle, preheat the oven to 180 degrees, and place in the middle layer to bake for 25 minutes。