【Cream Caramel Tear Pack】: Enjoy the fun of sucking your fingers

Overview

(Please read the tips before making. The following quantities are suitable for an 8-inch chimney mold.) Creamy caramel sauce is definitely a magic weapon for baking enthusiasts, and it can even be said to have no taboos. It can not only be used as a spread for bread or cakes, but can also be used as a raw material and added directly to bread dough or cake batter. No matter which method is used, the flavor of the finished product will be greatly improved and give you an extremely sweet feeling of satisfaction. I made this bread this time and found that the butter sauce syrup also has a function, that is, it can color the bread and make the baked bread appear a beautiful golden color~~

Tags

• baking
• bread
• butter (for spreading)
• cream caramel sauce (for spreading)
• creamy caramel sauce
• full time milk
• high gluten flour
• high sugar tolerant yeast
• unsalted butter
• fine salt
• fine sugar

Ingredients

Steps

1. 1 Dissolve the yeast powder in the warm milk and mix in the other ingredients except salt and butter;

   

2. 2 In the post-oiling method, knead the dough until it is fully expanded, that is, you can easily pull apart large pieces of thin and tough film;

   

3. 3 The dough at this time should have a smooth surface and not stick to your hands;

   

4. 4 Place the dough into the mold, cover with plastic wrap, and place in a warm place for basic fermentation. In winter, when the room temperature is low, you can use the fermentation function of the oven;

   

5. 5 After about 1 hour, the dough will rise to twice the original volume. Dip your fingers into dry flour and poke holes without shrinking or collapsing. The basic fermentation is complete;

   

6. 6 Take out the dough, deflate it, and roll it into a rectangular shape;

   

7. 7 Divide the dough evenly into 4 equal parts;

   

8. 8 Mix the creamy caramel sauce and butter in the spread, then take about 2/3 of the amount and spread it evenly on the divided dough;

9. 9 Overlap the four strips of dough;

   

10. 10 Then divide the folded dough into 4 equal portions;

    

11. 11 Grease the mold with oil and flour in advance, and arrange the divided small dough in a circle around the chimney in the middle. Then cover it with plastic wrap and place it in a warm and humid place for secondary fermentation. If the room temperature is low, you can use the fermentation function of the oven;

    

12. 12 After about 50 minutes, the dough will rise to 1.5 times to twice its original volume. Brush the remaining 1/3 of the creamy caramel sauce on the surface of the dough;

    

13. 13 Preheat the oven to 190 degrees in advance. After preheating is completed, put the mold into the oven at 180 degrees, with the middle and lower layers, upper and lower heat, and bake for 15 to 20 minutes, until the dough is enlarged and the surface is golden brown;

    

14. 14 After baking, take it out of the oven immediately, let it sit for a while, unmold the bread and place it on a drying net. Let it cool to room temperature without being hot to the touch, then it can be sealed and stored. Take it out before eating and sprinkle powdered sugar or finely grated coconut on the surface.