Little Sun Bread Recipe

Mix the dough ingredients other than butter, knead until the dough is smooth and the gluten expands, then add softened butter and continue to knead well.

Knead to the full stage and pull out the film state.

Cover the dough with plastic wrap and wake up at 26-28 ℃ for about 25 minutes.

While waiting for the dough to ferment, you can make kashda sauce.

First, mix the softened cream cheese with sugar.

Then add 140ml normal temperature milk in several times and stir evenly.

Stir until smooth, standby.

Take another egg bowl, add egg yolk, corn starch and low gluten flour, and stir well.

Heat the remaining 100ml milk until it bubbles.

Slowly pour the boiled milk into the previously prepared egg yolk paste, and quickly stir while pouring, so as to avoid the egg yolk being burned into egg flower as far as possible.

Sift out the boiled egg yolk, leaving only smooth egg liquid.

Pour the previous cheese paste into the freshly stirred milk egg yolk paste.

Then boil the sauce over a low heat and keep stirring while boiling. Be sure to stir the bottom of the pot. It can't stop. It takes about 2min 30s. Sauce - first liquid - becomes solid - stirring leaves deep lines - then slowly the lines disappear - and slowly return to the liquid state.

Add the final butter, melt it at residual temperature, stir evenly, cool it and put it into a flower mounting bag for standby.

Making crispy granules: after the butter softens, add fine granulated sugar, mix evenly, screen in low gluten flour, and rub it into granules by hand. (the unused crispy granules can be sealed in fresh-keeping bags and frozen in the refrigerator).

The fermented dough is evenly divided into 6 dough, each about 80g, kneaded and relaxed for 10 minutes.

Roll out the dough after flattening.

Put the rolled dough into the octagonal mold, and evenly fit the dough with the mold with your fingers. (the dough height on the side is about half of the mold).

Use a toothpick or fork to poke holes in the dough evenly.

Cut the flower mounting bag and squeeze an appropriate amount of cheese custard sauce in the middle of the dough (slightly lower than the height of the dough).

After all, put the mold into the baking pan, Develop fermentation function and wake up.

Send the dough until it is full. Brush the dough surface evenly with egg liquid.

Sprinkle the pastry evenly.

Finally, place the drained yellow peach in the middle of the dough and cover the Cassida sauce.

Put it into the middle and lower layers of the oven, heat 145 ℃ and 185 ℃ for 20-25 minutes.

Demould after coming out of the furnace and put it on the drying net to cool.

Warm winter sun ~.

This bread not only has beauty, but also has better flavor. Kashda sauce with cream cheese is more fragrant, superimposed with yellow peach, fresh and not sweet and greasy. Be sure to try!