Soft Fragrant Milk Bag
1.
First, let's see how to make milk filling. Pour the milk, whole egg liquid, and fine sugar into a large bowl, mix well and stir until the sugar melts (replace the fine sugar with powdered sugar to speed up the melting).
2.
Sift the low-gluten flour and cornstarch into the mixed liquid and mix well.
3.
The resulting mixed liquid is sieved and sifted into the milk pan.
4.
Heat on medium heat and stir constantly with a silicone spatula until the mixture in the pot starts to boil and becomes thick, then turn off the heat.
5.
Add the butter cut into small pieces while it is hot, stir quickly, let the butter melt into a liquid state and mix thoroughly.
6.
After the butter is completely mixed, the creamy filling is ready. Use after cooling the creamy filling.
7.
Then look at how the bread dough is made. Put the dough ingredients (except butter) into the mixing bowl of the Jun Baker. The chef's machine is fixed for 7 minutes, and the dough is kneaded at low speed in 2 gears.
8.
It should be noted that because different flours have different water absorption properties, the amount of water in the formula is for reference only. Please adjust the amount of water according to the actual situation to make the dough reach the right degree of softness and hardness. It should be a very soft dough, but if it keeps sinking to the bottom during the kneading process as shown on the left of the picture above, it means that the dough is too sticky and has too much water. You can add a little flour appropriately (you will need to do it next time) Remember to put a little less water). The dough should be as soft as the picture on the right, but not sink to the bottom, which is the most suitable state for kneading.
9.
After kneading, the dough begins to become smooth and elastic, and then you can add butter. Add the softened butter and continue to set the cook machine to gear 2 for 5 minutes to fully knead the butter into the dough. If the film has not yet come out at this time, change the cook machine to gear 4, timing for 2-3 minutes, and knead the dough quickly to make the dough come out of the film.
10.
Check the condition of the film. Pull the dough slowly to form a transparent film (only need to knead to the expansion stage, no need to knead out the glove film). Depending on the actual situation, the time of filming will be different. If the film has not yet been discharged, you can continue to knead it for a while at 4 levels until the film is discharged.
11.
Cover the kneaded dough with plastic wrap and leave it in a warm place for 40 minutes to 1 hour until the dough becomes 2.5 times larger.
12.
Exhaust the air from the fermented dough (you can use a rolling pin to flatten the dough to fully squeeze out the air in the dough), divide the dough into 10 parts, and round them separately. If the dough shrinks too much and it is not easy to round it, you can let it rest and relax for 10 minutes and then round it again. After kneading, cover with plastic wrap or damp cloth and let stand for 15 minutes.
13.
Take a set dough, roll it into a round piece with a rolling pin, and put a piece of creamy filling in the center.
14.
Wrap the milk-flavored stuffing and squeeze it tightly.
15.
Place it on the baking tray with the opening facing down. Prepare all the dough in turn and place them on the baking sheet, leaving enough distance between each dough. The dough will be fermented for the last time, at a humidity of 85%, at a temperature of 35-38℃, for about 1 hour (how to control the temperature and humidity of fermentation? Click here)
16.
Brush the surface of the dough with a layer of whole egg liquid as a decoration, put it in a preheated oven at 175℃, and bake for about 12 minutes until the surface is golden and ready to go out of the oven.
17.
Finished picture.
Tips:
1. The weight of this recipe is not large, the 10 buns made are relatively mini breads, and the weight of the creamy filling is also not large. Eggs are used for both milk-flavored filling and bread dough. One egg is enough to make them (a medium-sized egg is about 50 grams after shelling), and you can leave some for brushing the surface of the dough.
2. When cooking the custard filling, stir constantly to avoid the bottom of the paste. At the same time, when it is just beginning to solidify and form, if there is a grainy feeling, increase the intensity and stir quickly to make the filling smooth.
