Tang Zhong Custard Braided Bread

Overview

The recipe for this tangzhong custard braided bread comes from Yuanzhuzhu's "Miaoshou Baking", and it still reduces the amount of sugar. In addition, the water absorption rate of the Huishi high-gluten flour I used is worse than that of the Jinxiang high-gluten flour in the recipe, so the amount of milk is also reduced. Otherwise, the amounts of other materials remained unchanged.

Tags

• baking
• butter
• clear water
• egg liquid
• egg yolk
• fresh milk
• high gluten flour
• low gluten flour
• milk powder
• yeast powder
• fine sugar
• salt

Ingredients

Steps

1. 1 Pour the soup ingredients (ingredients) into the milk pot and mix thoroughly with a manual egg beater until there are no obvious particles.

   

2. 2 Turn on low heat and stir with a wooden spatula until it forms a paste.

   

3. 3 Let the cooked soup cool, cover with plastic wrap and refrigerate for 1 hour before use.

   

4. 4 While the soup is refrigerated, start making the custard sauce (seasoning). Place the egg yolks and sugar in a bowl and mix thoroughly with a hand mixer until the egg yolks turn white.

   

5. 5 Sift in the cake flour and stir slightly. Heat the milk until it is slightly hot (40 degrees), then remove from the heat, add small amounts to the egg yolk liquid, and stir evenly.

   

6. 6 Strain the mixed liquid through a sieve into the milk pot.

   

7. 7 Turn on low heat to heat the filtered liquid. While cooking, stir with a wooden spatula until it forms a runny paste.

   

8. 8 Let the cooked batter cool to room temperature, cover with plastic wrap and refrigerate for 1 hour before use.

   

9. 9 Put all the ingredients in the main dough (main ingredients) except butter into the inner barrel of the bread machine, in order of liquid first and then solid. Place sugar and salt diagonally. Milk powder and soup are placed diagonally. Make a well in the flour in the middle, add the yeast and cover with flour.

   

10. 10 Start the dough mixing program of the bread machine. After one program (15 minutes) ends, the dough will be basically smooth. Add softened butter and start another dough mixing program.

    

11. 11 After the third kneading process, take a small piece of dough and slowly unfold it. Stop kneading when a thin film that is not easy to break appears.

    

12. 12 Start the fermentation program of the bread machine for basic fermentation. After fermentation for about 60 minutes, the volume of the dough will double.

    

13. 13 Take out the dough, weigh it, divide it evenly into 12 portions, roll it into balls, cover it with plastic wrap and let it rest for 15 minutes.

    

14. 14 After resting, roll the dough into an oval shape.

    

15. 15 Roll the oval dough sheet from top to bottom.

    

16. 16 Roll up all the dough, cover with plastic wrap and rest for 5 minutes.

    

17. 17 After resting, roll all the dough rolls into long strips with thick middle and thin ends.

    

18. 18 Each three strands are grouped into a group, and the top is glued tightly to form a three-strand braid.

    

19. 19 Finally, pinch and seal the shape.

    

20. 20 Line a baking sheet with oiled paper, place two loaves on each baking sheet, and ferment for about 50 minutes.

    

21. 21 After the second fermentation, the bread will double in size.

    

22. 22 Brush the surface of the bread with egg wash.

    

23. 23 Pour on the custard sauce. Sprinkle white sesame seeds on top for decoration.

    

24. 24 Preheat the oven to 180 degrees, with upper and lower heat, 150 degrees, and bake on the middle rack for 15 minutes.

    

25. 25 After taking it out of the oven, let it cool to room temperature, then put it in a plastic bag and store it at room temperature.