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Custard Bread | Qiong Cooking's recipe transcription

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Number of Videos
345本

Ingredients

  • 中力粉 : 350g
  • 砂糖 : 25g
  • 牛乳 : 210g
  • ドライイースト : 4g
  • 食用油 : 15g
  • (A)卵黄 : 3個
  • (A)砂糖 : 60g
  • (A)コーンスターチ : 20g
  • (A)ケーキ用小麦粉 : 20g
  • (A)牛乳 : 200g
  • 無塩バター : 45g

Time required

60minutes

Procedure

  1. 1) Make a custard filling 00:13

    Mix the ingredients of (A) well and put the unsalted butter in a warm frying pan.
    Heat while stirring until creamy.
    Transfer to a container, cover with plastic wrap, and store in the refrigerator.

  2. 2) Mix the ingredients of the dough 02:00

    Mix sugar, milk and dry yeast, add little by little to the flour in a bowl and mix.

  3. 3) Knead the dough 01:00

    Add cooking oil and knead by hand.
    When the dough is put together, transfer it to a mat and knead it well by hand.

  4. 4) 生地を分割する 03:24

    長い棒状に生地を伸ばし、14分割する。
    生地を丸め、乾燥しないようにラップを被せる。

  5. 5) 生地を成型する 03:59

    Extend the custard filling into a long stick and divide into 14 pieces and roll.
    Take the dough out on a mat and spread it flat.
    Turn the dough over and roll it with a rolling pin.
    Wrap the custard filling, place it on baking paper and place it in a steamer.

  6. 6) 生地を発酵させる 05:29

    蒸し器の蓋をして約60分発酵させる

  7. 7) 生地を蒸す 05:43

    水が沸騰した後、10分蒸す。
    火を止めて5分後に蓋を外し完成。

Point

・ Sift the cornstarch.
・ Heat the custard filling over medium-low heat while stirring.
・ If the custard filling is soft, the bread will easily crumble, so make it stiff.
・ Keep the milk for the dough warm on the human skin.
・ Divide the dough into 14 pieces with about 41g.
・ Custard filling is divided into 14 pieces with about 25g.
・ Dust the mat so that the dough does not stick to it.
・ When rolling the dough with a rolling pin, make the center thick and the sides thin.
・ Wrap the custard as if you pinch it with your fingers.
・ Because the bread swells, arrange it in a steamer at intervals.
・ After fermentation, the dough becomes lighter, and if you press the surface and slowly return it to its original state, fermentation is complete.

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