Frosted Custard Breadsticks

Name: Frosted Custard Breadsticks
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 3g High sugar tolerant yeast; 25g Caster sugar or powdered sugar; 2g salt; 130ml (adjusted according to homemade flour) milk; 60g Custard filling; Free (for surface use) Powdered sugar or granulated sugar

by Time in the corner

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There are too many custard fillings at home, and the dewdrops are lazy, and I came back directly with the 5 kg custard fillings of X Baobai, so I must hurry up and consume it. The custard bag is already tired, so I can only consume it in another way! As soon as this breadstick was made, my mother and I took it one by one, and it was so delicious! The small one is very convenient to eat, and there will be no end of the big bread! (If you don’t have custard filling, you can just replace the custard filling with 20g of butter, the others remain unchanged)"

Ingredients

200g All-purpose Flour
3g High Sugar Tolerant Yeast
25g Caster Sugar Or Powdered Sugar
2g Salt
130ml (adjusted according to homemade flour) Milk
60g Custard Filling
Free (for surface use) Powdered Sugar Or Granulated Sugar

Frosted Custard Breadsticks

1. Put the powdered sugar, high flour, and salt in a basin and mix well. Then add the dry yeast powder and stir evenly.

2. Put the mixing bucket on the cook machine, pour in the right amount of milk, and start mixing. While stirring, add milk as appropriate according to the condition of the dough.

3. When kneading the dough into the expansion stage, add the custard filling and continue to knead until the dough comes out of the glove film state.

4. The dew-drop cook machine will take out the film in 20 minutes. (After the film is pulled out into a film, poke open with your fingers, and the edge of the hole is smooth and smooth)

5. Use a rolling pin to roll the dough into a rectangular dough sheet with a thickness of about 0.5 cm, and cut the dough sheet into small strips about 1.5-2 cm wide. Put it in the baking tray. (The baking tray is covered with a baking tarp or baking paper) (The length can be adjusted according to your preference)

6. Arrange the dough pieces neatly and spaced into the baking tray, put them in the oven, and ferment for about 30 minutes at the fermentation gear. Also put a dish of water in the oven to moisturize.

7. After the fermentation is complete, take out the dough, brush the surface with water (you can brush the protein solution if you are not afraid of trouble), and sprinkle with powdered sugar or fine sugar. (The purpose of brushing with water or protein liquid is to stick more powdered sugar particles)

8. Put it in an oven that has been preheated to 180 degrees and bake for about 15-20 minutes until the surface is colored. (Like eating harder for extended time)

Tips:
If there is no custard filling, you can replace the custard filling in the recipe with 20g of butter, and the others remain unchanged. Those who like dessert can add custard filling. I made a breadstick yesterday and forgot the time. The result was hard toast, but it tasted OK. You can adjust it according to your taste. Flour can also be made with high-gluten flour. Dewdrops have been made before, and it seems that there is not much difference between the two.