Custard Choux Bread
Lightly sweet, enjoy the aromatic, crispy choux crust and soft bread texture after cooling down from baking. A bread that kids will love. Key tips before making: ① For beginners, reserve some liquid during the initial kneading process for adjustments. Adjust the water amount according to your flour. ② The amount of dry yeast is 1/3 of fresh yeast. ③ Strictly control the dough temperature. ④ Preheat the oven thoroughly. Start preheating before the final fermentation is complete to avoid over-proofing the dough while waiting for the oven to heat up.
Ingredients
Steps
Preparation ① Make Custard Filling (Recommended to prepare one day in advance, before making bread). Instructions: https://mp.weixin.qq.com/s/qohOtur0NFk6v9EBXG5EHg
② Making the choux crust (can be done during primary or final fermentation) Butter 30g Icing Sugar 20g Milk 30g Low-Gluten Flour 30g Soften the butter, mix it with icing sugar evenly, add the milk in stages, mixing well each time. Finally, add the flour and mix until combined.
Transfer to a piping bag for later use.
Combine all ingredients (except butter) from the dough list in a kitchen machine bowl. Set a timer for 12 minutes. Start with a low speed (1 or 2) for half a minute, then switch to a faster speed (6-7). Stickiness is normal at this stage, don’t worry, just continue. PS: For beginners, reserve about 30g of milk for adjustments. Kitchen machines are less effective at kneading very wet dough, so add the liquid in stages if necessary. After about 6 minutes, the dough becomes less sticky and can form rough, large membranes when stretched.
Add softened butter, knead at speed 3 for about 1-2 minutes to blend the butter in.
As the butter integrates, gluten also develops gradually. Switch to speed 6, continue kneading until reaching the fully developed stage (dough can stretch into a transparent, highly elastic membrane).
Shape the dough into a ball. Dough temperature should be around 26°C. Place in a container and ferment at 28°C with 75% humidity for 60 minutes.
Ferment until the dough has expanded to 2.5 times its original size.
Take out the dough and divide into portions of approximately 90g each. Prevent sticking and avoid tearing the dough roughly.
Form into smooth balls and rest in a 28°C environment with 80% humidity for 20 minutes.
After resting, roll the dough out as shown in the picture.
Flip the dough, organize it, and pipe custard filling onto it.
Roll it up from top to bottom and pinch to seal.
Repeat for all portions, placing them in hotdog molds on a baking tray. Make sure to leave spaces between them.
Proof in an environment of approximately 32°C and 80% humidity until dough doubles in size. Lightly press the surface with your finger; it should slowly spring back.
Pipe choux paste onto the surface.
Bake in a preheated Haishi EAT-SP50 deck oven at 210°C top, 230°C bottom for 16 minutes. (Note: For students who recently purchased the SP50 in the past 3-4 months, it is recommended to lower the temperature by 10-20°C). For other oven models, refer to the usual temperature and time for similar breads.
Remove from oven, shake the mold, and demold. Cool completely and store sealed.