Brandy and Egg Custard Sandwich Bread (with Egg Custard Method)
1.
Custard production: beat the egg and add sugar
2.
Manually beat until the egg foam foams, no need to beat
3.
Add the sifted low-gluten flour and mix well to form a batter
4.
The milk is heated to about 35 degrees, use your fingers to try not to burn your hands
5.
Pour part of the milk into the batter and mix well, leave part of the milk in the pot
6.
Pour the batter back into the milk pot, turn on a medium-to-small fire and stir quickly while burning until thick
7.
Turn to low heat, add butter and mix well
8.
Turn off the heat, add brandy and mix well. Put the milk pan in the cold water basin and continue to stir to prevent lumps
9.
Put the prepared sauce in the refrigerator for later use
10.
Pour high-gluten flour into a basin, add salt, sugar, yeast, and egg liquid. Slowly pour in warm water while stirring, put it in the bread machine and knead the noodles for 20 minutes
11.
Take out the dough from the bread machine and add butter, continue to knead for a while, and then pull out the film.
12.
Knead the dough and place it in a basin, cover with plastic wrap, and ferment for 60 minutes at about 30 degrees.
13.
Fermented dough, chubby
14.
Divide the dough into 6 equal parts, round, vent, cover with plastic wrap and proof for 25 minutes
15.
After proofing the dough, sprinkle a little hand powder and roll it into a somewhat oblong shape.
16.
Put on egg custard
17.
Fold in half, like dumplings. Press lightly with your hand on the side
18.
Cut a few small openings with a knife, cover with plastic wrap and ferment at the end. Put a plate of hot water at about 70 degrees in the lower layer in the oven at about 40 degrees, and ferment for 28 minutes.
19.
Finally, the fermentation is complete, brush with egg liquid, preheat the oven to 180 degrees, and bake the middle layer for 18 minutes
20.
Again, everyone adjusts the temperature and time according to their own oven
21.
Finally, I want to say that the materials of each person may be different, and the temperature in each place is also different. You need to adjust the temperature and time appropriately, instead of blindly following other people’s recipes.
22.
The cooled bread is really soft, and the heart of the sauce is slightly wine and milky
23.
One last look, it’s about to be done, haha
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