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▼ Peach custard cream bread
■ Bread dough
200g bread flour
20g sugar
1/2 teaspoon salt
60g Plain yogurt
80-90ml water
10g unsalted butter
■ Custard cream
150ml milk
1/4 vanilla bean
20g sugar
30g egg yolk + egg white
12 g (4 teaspoons) cake flour
■Canned peach about 500g
■ How to make
・Primary fermentation: about 30°C/86℉ for about 50 minutes
・Dividing into 12 pieces, 6 pieces are rounded and the remaining 6 pieces are put together for about 15 minutes bench time
・Roll out the 6 balls to 8cm
After stretching the long part to about 15 cm, roll it into a string (about 23 cm).
(Sorry for the poor explanation. Please refer to the video)
・Cut it in half and twist it into a ring and place it on top of the bottom part.
・Secondary fermentation: 40-50 minutes at 35℃/95℉
・Sprinkle flour to finish and bake at 190℃/374℉ for about 15 minutes.
・You can eat it hot, let it cool down, or eat it cold.
"I hope you can enjoy making delicious bread!"
#custardcream_recipe
#Bread_recipe
#japanese_bread
5 авг 2022
