Lucky Nana's puff said that she wanted a sweet bread, stuffed it full, and she would be happy with each bite.
I hope this bread can satisfy your little wish O(④_④)O~
Soft bread with orange and vanilla pudding. Fresh and rich. Finally, squeeze in some cream and add even better with oranges.
Orange and Vanilla Pudding Bag
Recipe Recommendations
- medium-gluten flour 265g
- sugar 20g
- salt 1 Knife tip
- dry yeast 3至4g
- egg one
- milk 85g
- cream 100g
- egg yolk of 4
- starch appropriate amount
Steps for Orange and Vanilla Pudding Bag
1
Bread portion: Melt fresh yeast in a moderate amount of warm milk. Beat the eggs into egg liquid.
2
Mix the yeast melted milk, remaining milk, flour, sugar, 30g egg liquid, and natural yeast evenly on low speed, then turn to high speed and mix for 3 minutes until it becomes a smooth dough. Use the remaining egg liquid to brush the bread later.
3
Add butter, stir evenly on low speed, and stir on high speed for 5 minutes until a thin film appears.
4
Finally add salt and stir well. Pour into the basin, place on a plastic bag, and ferment at about 28 degrees for 45-60 minutes.
5
The fermented dough has a very significant increase in volume.
6
Divide into 8 doses, each of about 60g, and round them separately. Wake up for 20 minutes.
7
Take a dough and flatten it into a round shape with the palm of your hand.
8
Fold about 1/3 of the area under the circle towards the middle.
9
Fold the top 1/3 down and pinch the edges tightly.
10
Finally, the mouth was pinched tightly and it naturally became an olive shape.
11
Cover the mouth face down, place on a baking sheet covered with baking paper, and ferment for a second time. Because I had to go to class, I threw it in the refrigerator and fermented for 4 hours, and then fermented at room temperature for about 2 hours. If there is time, the second fermentation can be carried out at 28 degrees for about 1 hour. But the amount of yeast has to be given at the upper limit.
12
The fermented dough has a significant increase in volume. Brush with egg liquid. Place in preheated oven at 180 degrees for about 16 minutes.
13
Take out the baked bread and let it cool.
14
For the specific operation process of the pudding part, see <ahref="http://home.meishichina.com/space-298117-do-blog-id-219841.html"target="_blank">http://home.meishichina.com/space-298117-do-blog-id-219841.html. A little different is that we need a relatively "solid" pudding here. After the pudding is ready, turn off the heat, sieve in about 10g of starch, stir well, then open fire again, stirring constantly until the pudding is no longer liquid. Add more starch if necessary.
15
Drain canned oranges. I use cans because the oranges I peel myself need to be peeled and removed. If you don't worry about trouble, it's certainly good to use fresh oranges. Then use a spoon to stir into the pudding and crush appropriate amounts. The form is not liquid at all, because I will eat it with bread later.
16
Beat with cream.
17
Cut open the cold bread without cutting it.
18
Stuff as much orange and vanilla pudding as you can in the middle.
19
For the sake of appearance, use chrysanthemum tips to squeeze out the whipped cream. Make as much as you eat, otherwise the bread will taste bad.Orange and Vanilla Pudding Bag Make Tips
1. If you like the pudding, you can also give less or no starch and add it very thinly. In that case, it will be difficult to eat. If you bite one end, the other end will flow out. 2. If the hardness of the cream is not enough, consider adding cream stabilizer or guildin tablets. 3. Of course, you can buy pudding powder to make the pudding part, which will be much simpler. 4. If there is no natural yeast, add water: flour =1:1, add a very small amount of dry yeast, mix well, and leave at room temperature overnight. Bubbles appear and the taste will smell sour. When making bread, consider that dry yeast needs to be added to 5g more.