Custard Triangle Bread

Name: Custard Triangle Bread
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: Dough 185g High-gluten flour; 5g dough Matcha powder; 2g dough Dry yeast; 35g dough Caster sugar; 2g dough salt; 90g dough milk; Dough 25g egg; 20g dough butter; 1 Eggs (Casta); 35g Caster sugar (Casda); 12g Low-gluten flour (Casta); 125g Milk (Casta); 10g Butter (Casta); 30g Powdered sugar (Mexico); 30g Butter (Mexico); 28g Eggs (Mexico); 28g Low-gluten flour (Mexico)

by Silver big baa

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Living in Guangzhou, Hong Kong-style food has been greatly influenced, and the love of crispy bread has become a habit. For the making of puff pastry, it is really clumsy. The method of "patting the puffs" is not able to do it after seeing it. Fortunately, the Mexican straw hat can also give me a kind of pastry bread.
And it’s relatively easier to operate, okay, silver is a slacker;
As for the custard sauce (also translated as Klimt sauce), it has a creamy taste similar to stewed eggs, but also has the sweetness of egg tart paste. Wrap her as a filling under a Mexican straw hat to form a strong taste. The collision, but the shelf life of this custard can be consumed [only on the day];
The dough with matcha powder adds a touch of springiness. If it is replaced with cocoa powder, the bread may become suffocating.

Custard Triangle Bread

1. Custard sauce:
① Mix the eggs, fine sugar, and low-gluten flour evenly;
②Add warm milk and stir;
③The mixture is sieved, and the milk pot is heated on low heat and stirred continuously;
④ Heat until the rice paste is like add butter, keep stirring from the heat until it is thick;
⑤Pour into the container while it is hot;
⑥ Close the surface with plastic wrap and refrigerate for later use.

2. Mexican sauce:
①Stir butter and powdered sugar, add a small amount of egg liquid several times and mix well;
② Sift in low-gluten flour, turn and press evenly;
③The mixed Mexican sauce is moist but not runny;
④ Put it in a piping bag and place it at room temperature for later use.

3. After oil method, the bread machine beats for about 30 minutes to extend a very thin film;

4. The kneaded dough is rounded and placed in an oil- and water-free container, covered with plastic wrap, and fermented at room temperature;

5. Fermentation is about 2.5 times the size (28°about one hour), and the pit in the middle does not shrink;

6. Knead the dough and vent it, divide it into 6 equal parts, knead and roll round, cover with plastic wrap and relax for 10 minutes;

7. Take a dumpling, roll it out into a circle or triangle, and wrap it in 1/6 custard sauce;

8. Pinch the dough from three directions and pinch it several times to make sure it is properly sealed;

9. Put the seal down on the baking tray, and put a bowl of hot water in the oven to assist the second fermentation for about 40 minutes;

10. Take out the second fermented noodles, squeeze the Mexican sauce on the surface, and preheat the oven at 180° for 10 minutes;

11. 180°, the middle layer is baked for 30-40 minutes, and the surface is golden yellow and then covered with tin foil to avoid burning.

Tips:
Note: After being out of the oven, it is best to eat when the surface is cooled and hardened, and the inside is still warm;
In addition, the custard sauce needs to be refrigerated for at least 2 hours to reach the softness and hardness of the filling;
The stuffing, sauce, and dough of this recipe can make exactly 6 triangle buns.