#aca烤明星大赛#casda Braid Bag
1.
First make the custard sauce: mix 1 egg, 200 grams of milk, 10 grams of sugar, and 15 grams of corn starch and mix well.
2.
Pour into the milk pot and cook on medium-low heat, stirring while boiling.
3.
Cook until it is sticky and remove from heat. Put it in cold water and continue to stir until it is warm.
4.
Take 150 grams of custard sauce (the remaining decorative surface) and other materials and knead it in oil until the film is formed. The basic fermentation is 2 times larger.
5.
Take out the exhaust and divide into 9 parts, spheronize and relax for 15 minutes.
6.
Take a portion of the dough and roll it into a tongue shape.
7.
After turning it over, thin the bottom edge.
8.
Roll up from top to bottom.
9.
Make all the dough in turn, take three portions, and knead them separately.
10.
Start braiding in the middle.
11.
First edit the following part.
12.
After editing it, adjust it and edit the upper part as well.
13.
Make three braid buns in sequence. After the final fermentation is complete, brush the whole egg liquid, squeeze the custard sauce back and forth, and then sprinkle the almond slices, put in the oven, and heat up and down at 180 degrees for 18 minutes.
Tips:
Everyone has different thickness of custard sauce, so milk should be added according to the situation when making noodles. Don't add all the portions at once.
The custard sauce used here is a simple and easy-to-operate whole-egg version. If you use egg yolks, add 2 pieces.
