【taiwanese Bread Four Kings Four】cuff Pastry Bread
1.
The milk, water, eggs, high-gluten flour, sugar, salt (do not touch the sugar), and dry yeast (do not touch the salt or sugar) in the main ingredients are placed in the bread machine in sequence, and the dough mode is selected (1 fermentation), Make bread dough. After starting for about 10 minutes, put in the cream that has returned to room temperature and continue to make the dough.
2.
Let's make the puff pastry (A) first. After the unsalted butter in accessory A is softened at room temperature, add powdered sugar and beat with a whisk until white, then add egg liquid in portions, stirring each time until the egg liquid is completely absorbed;
3.
Add milk powder and mix well, then put it in the refrigerator.
4.
After the dough is made, take it out, divide it into 8 equal parts, knead it into circles, cover it with a fermented cloth and let it wake for 10 minutes.
5.
After the dough wakes up, first roll it in two and then knead it, then roll it into a dough crust shape, wrap it with 30~35g of custard filling (3.), then knead the surrounding dough crust in the middle and gently round it into a circle. Continue fermentation for 50 minutes.
6.
Just before the second fermentation is completed, make the soufflé for the bread crust (B). After the unsalted butter in Excipient B is softened at room temperature, add powdered sugar and beat with a whisk until white, then add egg yolks in portions, stirring each time until the egg yolks are completely absorbed;
7.
Finally, add low-gluten flour and mix well.
8.
Put the prepared 7. into the squeezing bag, squeeze it spirally on the surface of the second fermented bread, put it in the oven preheated to 195°C and bake for 12-15 minutes. Remember to bake until the surface of the dough is colored (about 5 minutes), cover it with parchment paper to prevent the surface of the dough from being too burnt.
9.
The toasted bread is taken out and placed on the rack to cool. carry out.
10.
The Four Kings of Taiwanese Bread http://home.meishichina.com/space-9018909-do-blog-id-963340.html
Tips:
There are no special tricks, but just a reminder: Just like the red bean filling, after filling the A soufflé filling, the crust must be kneaded, otherwise the filling will be exposed when it is baked.
