🥇暢銷世界的麵包，竟然可以自己做！我告訴你這個秘密，簡單又好吃！【阿栗食譜153】

#breadrecipe#螺旋麵包#煙囪麵包#卡士達醬#海螺麵包
食譜：
麵團：
高筋麵粉 260克 （或等量中筋麵粉）
牛奶140克
雞蛋一個 （帶殼65克，留10克刷表面）
糖30克
酵母3克
鹽3克
無鹽黃油30克
卡士達醬：
蛋黃3個
白糖30克
低筋麵粉15克（或等量中筋麵粉）
玉米澱粉15克
牛奶320克
無鹽黃油20克
烘烤
提前預熱烤箱15分鐘
180°C
20分鐘
🔺Tips:
▶️麵團製作過程及注意事項：
拌好材料後手揉5分鐘後，加入黃油，再揉5～10分鐘。
揉好麵後分割麵團，滾圓，放入烤盤進行第一次發酵。
第一次發酵時間60分鐘（溫度30～32度）僅做參考，具體時間請根據您的溫度調整。
造型完成後，烤盤進行第二次發酵，參考時間50～60分鐘（30～32°C）
▶️鋁箔紙長度約50～60釐米，裹卷以後輕輕捏緊，方便輕鬆取出。
▶️空心管長度約10～13釐米，內徑為擀麵杖直徑，約3釐米（可以2.5～4釐米）
▶️卡仕達醬過程和Tips：
1、蛋黃+白糖攪拌到顏色變白，篩入玉米澱粉和低筋麵粉。
2、牛奶加入黃油，煮到奶鍋邊緣冒小泡
3、把煮好的牛奶緩緩倒入蛋黃糊中，一邊攪拌，防止蛋黃液被燙熟。
4、混合好的蛋奶液倒回鍋中，開小火，邊煮邊攪拌，直到蛋奶液濃稠，顏色變亮，冒大泡。
5、離火，馬上貼面密封，晾涼。 使用前再次攪拌順滑。
⬇️⬇️
recipe:
Dough:
Bread flour 260g （or equivalent all-purpose flour）
milk 140g (30~37°C)
1 egg (65g without shell, leave 10g to brush the surface)
sugar 30g
Instant Yeast 3 g
salt 3g
unsalted butter 30g
Custard Sauce:
egg yolks 3
sugar 30g
Cake flour 15g(or all-purpose flour)
cornstarch 15g
milk 320g
Unsalted butter 20 g
bake
Preheat oven 15 minutes in advance
180°C
20 minutes
🔺Tips:
▶️Dough making process and precautions:
After mixing the ingredients, knead by hand for 5 minutes, then add butter and knead for another 5 to 10 minutes.
After kneading the dough, divide the dough, roll it into a ball, and put it in a baking tray for the first fermentation.
The first fermentation time is 60 minutes (temperature 30-32 degrees) for reference only, please adjust the specific time according to your temperature.
After the shape is completed, the baking tray is fermented for the second time, the reference time is 50-60 minutes (30-32°C)
▶️The length of the aluminum foil is about 50-60 cm. After wrapping it, pinch it gently for easy removal.
▶️The length of the hollow tube is about 10-13 cm, and the inner diameter is the diameter of the rolling pin, about 3 cm (2.5-4 cm is acceptable)
▶️Casda sauce process and Tips:
1. Stir egg yolk + white sugar until the color turns white, then sift in cornstarch and low-gluten flour.
2. Add butter to milk and cook until small bubbles appear on the edge of the milk pot
3. Slowly pour the boiled milk into the egg yolk paste while stirring to prevent the egg yolk liquid from being scalded.
4. Pour the mixed egg milk back into the pot, turn on low heat, and stir while cooking until the egg milk is thick, the color becomes bright, and there are big bubbles.
5. Remove from the fire, immediately veneer and seal, and let cool. Stir again to smooth before using.