#Bread #For children #breakfast #Complimented rice #Popular YouTuber (more than 100,000 registered users) #Over 10,000 views

Custard Bread ｜ Qiong Cooking's recipe transcription

お気に入りに追加

Qiong Cooking

Number of Subscribers: 203.0万人
Number of View: 3.2億回
Number of Videos: 419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) 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) 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) 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) 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) 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) 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) 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.