German Square Bread
Overview
Just like everyone else, this good-looking bread actually has a name that doesn’t match it at all.
Tags
Ingredients
Steps
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Custard sauce ingredients: 2 egg yolks, 30 grams of fine sugar, 10 grams of cake flour, 8 grams of corn starch, 200 grams of fresh milk, 10 grams of unsalted butter.
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Mix all ingredients except butter evenly and beat with egg beater.
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Strain the liquid into a pot that can be heated. Turn on low heat and stir constantly, especially the bottom of the pot, so it doesn't stick to the pot.
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Heat over low heat, and keep pushing the pan with a spatula to prevent it from sticking. Let the batter heat evenly until the milk paste becomes thick. Add 10 grams of butter, stir evenly, turn off the heat, put it in a bowl, cover it with plastic wrap, drain it and bring it to room temperature, put it in a piping bag and store it in the refrigerator.
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How to make crushed pineapple cubes: Soften 40 grams of unsalted butter at room temperature, add 30 grams of fine sugar, 50 grams of sifted low-gluten flour, knead into crumbs with your hands or a scraper, and refrigerate for later use. After refrigeration and hardening, you can cut it into smaller pieces (this step can be done during the second fermentation process. If you don’t want it to be too sweet, you can halve the ingredients).
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A bottle of canned yellow peaches, take out the yellow peaches, cut them into small dices, and use kitchen paper to absorb the water (this step can be done during the second fermentation process).
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Dough ingredients: 50g whole egg liquid, 160g water (use ice water in summer), 270g high-gluten flour, 30g low-gluten flour, 18g milk powder, 3g salt, 30g fine sugar, 4g yeast (first put the above ingredients, in the order of liquid first, then powder, into the bread machine bucket, and start the dough mixing process). The next three ingredients will be added later: 40 grams of unsalted butter, 10 grams of chopped candied orange peel, and 3 or 4 grams of fresh lemon zest.
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The dough will be very wet and sticky, so be prepared!
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After forming a dough, add 40g of butter.
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When the dough is almost ready, add chopped candied orange peel (10 grams) and lemon zest (3 or 4 grams). I knead it with the bread machine for nearly two kneading cycles. Candied orange peel and lemon zest can be replaced with any dried fruit you like.
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Just knead it until it's like this, somewhere between expanded and complete.
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Let the dough double in size. Dip your fingers in flour and poke a hole in the top of the dough. If it doesn't shrink or collapse, you can shape it.
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Sprinkle some high-gluten flour on the cutting board and roll out the air in the dough. Fold into a square and let rest for 10 minutes.
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Roll out into a square. The side length is about 25 or 6 centimeters.
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Place the rolled dough pieces in a 28×28 gold plate. There is about a centimeter of space between the dough and the plate. Gently pull the dough sheet to make its corners as neat as possible, and press the surface of the dough to make the thickness of the dough uniform. Cover with plastic wrap and let rise.
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During the second rise of the dough. Prepare a little bit of whole egg liquid. After the second rise, brush an even layer of whole egg liquid on the dough. Take out the custard sauce from the refrigerator.
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Use a piping bag to pipe custard into a diamond-shaped pattern.
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Place sliced yellow peaches or your favorite fruit on each diamond-shaped grid.
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Sprinkle with the crushed pineapple cubes that I just put in the refrigerator. My family doesn't like to eat things that are too sweet, so I sprinkle very little, about 1/4 of the full amount. Those who like sweets can sprinkle more.
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Preheat the oven, upper and lower heat, 180 degrees, middle and lower racks. Bake for 30 minutes. My oven temperature is uneven and the baking is not perfect.
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A total of 16 small pieces were cut. Attractive appearance, visible softness. Soft cake-like texture. It exudes a rich milky aroma and tempting sweetness.
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Tempting?
