1. Ingredients for custard sauce: 2 egg yolks, 30 grams of caster sugar, 10 grams of low powder, 8 grams of corn starch, 200 grams of fresh milk, and 10 grams of unsalted butter.
2. All ingredients except butter, mix well and beat with egg.
3. Filter the liquid into a pot that can be heated. Turn on a small fire and stir constantly, especially at the bottom of the pot, and don't let it stick to the pot.
4. Heat on a low fire, keep pushing the pan with a frying spatula to prevent it from sticking, let the batter heat evenly until the milk paste is thick, add 10 grams of butter and stir evenly, turn off the heat, put it in a bowl, and cover with plastic wrap Good, after the water is lowered to room temperature, put it in a piping bag and store it in the refrigerator.
5. How to crush pineapple cubes: soften 40 grams of unsalted butter at room temperature, add 30 grams of fine sugar, sift 50 grams of low-gluten flour, and knead it with your hands or a scraper, and refrigerate for later use. After refrigerating and hardening, you can cut it into smaller pieces (this step can be done in the second fermentation process, if you don't want to eat too sweet, you can halve the ingredients).
6. A bottle of canned yellow peaches, remove the yellow peaches, cut them into small cubes, and absorb the moisture with kitchen paper (this step can be done during the second fermentation).
7. Dough ingredients: 50g of whole egg liquid, 160g of water (ice water in summer), 270g of high-gluten flour, 30g of low-gluten flour, 18g of milk powder, 3g of salt, 30g of fine sugar, 4g of yeast (first put the top These materials are put into the bucket of the bread machine in the order of liquid first, then flour, and the dough mixing program is turned on). The next three ingredients will be added later: 40 grams of unsalted butter, 10 grams of candied orange peel, chopped, and 3 or 4 grams of fresh lemon zest.
8. The dough is very wet and sticky, so be prepared!
9. After forming a dough, add 40g of butter.
10. When the dough is about to knead, add the minced candied orange peel (10 g) and lemon zest (3 or 4 g). I knead nearly two kneading procedures with a bread machine. Candied orange peel and lemon zest can be replaced with dried fruit you like.
11. Just knead it like this, somewhere between expansion and completeness.
12. Save the hair to twice the size. Dip your fingers into the flour and poke a hole on the top of the dough.
13. Sprinkle some high-gluten flour on the chopping board to forcefully roll out the gas in the dough. Fold into a square and relax for 10 minutes.
14. Roll out into a square. The side length is about 25 or 6 cm.
15. Place the scribbled dough in a 28×28 gold plate. The space between the dough and the plate is about one centimeter. Pull the dough piece gently to make the edges and corners as neat as possible, and press the surface of the dough to make the thickness of the dough even. Cover with plastic wrap for proofing.
16. During the second proofing of the dough. Prepare a little whole egg liquid. After the second round, brush a layer of whole egg liquid evenly on the dough. Take out the custard sauce in the refrigerator.
17. Use the piping bag to squeeze out the diamond lattice of custard sauce.
18. Each diamond-shaped grid is placed with sliced yellow peach or your favorite fruit.
19. Sprinkle the crushed pineapple cubes that I put in the refrigerator just now. My family doesn't like to eat too sweet things, so I sprinkle very little, about 1/4 of the full amount. Those who like sweets can sprinkle more.
20. Preheat the oven, fire up and down, 180 degrees, middle and lower. Bake for 30 minutes. The temperature of my oven is uneven and the roast is not perfect.
21. A total of 16 small pieces were cut. Attractive appearance, visible softness. The texture is like a cake. Exudes a strong milk fragrance and attractive sweetness.
22. Is it tempting?
Tips:There are too many pineapple grains, and you can store them in the refrigerator. When making braided bread, add some cranberry crumbles, which is very delicious.
