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Ingredients (for 8 pieces)
200g Bread Flour
2.8g Semi Dry Yeast
50g Sugar
1.6g Salt
30g Egg
80g Milk
30g Water
24g Butter
Custard cream 50g per piece
(see below)
Beaten egg, as needed
*Semi-dry yeast provides a fluffy, crisp texture. Using instant yeast will change the texture of the bread, but it is not unusable.
*A small error in yeast and salt can greatly affect the speed of fermentation. Weigh them accurately.
Use unsalted butter. If you use salted butter or margarine, calculate the salt content and subtract that amount from the salt (1.6g).
*The eggs, milk, and water should be heated according to the room temperature at the time.
~ Method of adjusting liquid material temperature in the no-knead process~.
Adjust the temperature so that the sum of the temperature of the flour and liquid ingredients equals twice the kneading temperature (27°C).
(Example) When the temperature of the flour is 20°C
27*2=20+X
54-20=X
X=34°C
~How to make custard cream~.
320 g milk
5 egg yolks
96 g sugar
32 g flour
0.3g vanilla oil
*The use of real vanilla beans or vanilla paste makes it even more delicious!
*Adding 20g of butter will give it a richer texture.
1. Mix egg yolks and sugar and beat until white.
2. Mix in the sifted flour in 3 parts. Mix minimally until the flour is completely incorporated.
3. Add milk and vanilla oil and mix well.
4. Strain the mixture through a strainer and transfer to a saucepan.
5. Heat over medium heat, stirring constantly.
6. The cream is ready when it becomes thick and glossy. Cool quickly.
Process
1. Measure all ingredients accurately.
2. Melt butter.
3. Mix eggs, milk, sugar, and salt and bring to a temperature.
4. Adjust the temperature of the water, drizzle the semi-dry yeast in it, and mix well.
5. Add 3 and 4 to the bread flour, mix until incorporated.
6. Add the butter and mix until incorporated.
7. Repeat fermentation and punching (5p5p20p30).
*Please see the video for how to do this.
8. Divide into 8 equal pieces (50-52g each).
9. Round the dough and let it rest for 15 minutes.
10. Stretch out the dough into a small oval shape and put 50g of cream on top.
11. Wrap the cream and firmly pinch the seam.
12. Make cuts and arrange on a baking sheet.
13. Final proofing. (38-40℃ for 40 minutes)
14. Preheat the oven. Meanwhile, leave the dough out in the open to dry on the surface.
15. Brush the surface with beaten egg (or milk).
16. Bake. （Bake at 210℃ for 10 minutes.)
(*Please adjust the baking temperature to obtain the same degree of doneness at the same baking time.