WHAT YOU NEED

Ingredients

210 grams of high-quality flour
56 grams of low-fat flour
20 grams of milk powder
42 grams of fine sugar
Salt 1/2 small t
6 grams of instant yeast
30 grams of whole eggs
85 grams of water
84 grams of soup
22 grams of unsalted cream
A moderate amount of castor oil

How TO MADE Pudding bread

Steps 1 to 4

1. Soup preparation: 150 grams of water, 30 grams of high-quality flour, cooked on a small fire and stirred.

2. The temperature rises to 65 degrees, to a somewhat thick feeling.

3. (The previous soup recipes are directly linked to the first soup, in fact, when you're familiar with it, I don't think you have to make so many soups at once, you can reduce the amount and proportion you need, otherwise it's a waste.)

4. Make the soup, pour the required amount into the bowl (this amount is almost the same, basically nothing is wasted) and put it aside to cool.

Steps 5 to 8

5. High starch flour 210 grams low starch flour 56 grams starch flour 20 grams fine sugar 42 grams starch salt 1/2 small t starch i.e. dissolved dry yeast 6 grams with whole eggs 30 grams starch water 85 grams starch soup 84 grams poured into stirring steel bowl, first stirred at slow speed, when dry and wet material stirred evenly, converted to medium speed continue stirring

6. It is mixed in the dough into clusters, and has a firmness that can be added to the unsalted cream, first stirred slowly, then switched to medium-speed stirring.

7. The dough is stirred to the expansion stage (pullable thin film, with a jagged edge).

8. The dough is placed in a container and covered with a preservative film for basic fermentation for about 40 minutes.

Steps 9 to 12

9. The fermentation is doubled, the index finger is pierced in the middle of the dough, and after extraction, the finger holes do not shrink, indicating that the basic fermentation is complete.

10. The dough is divided into doughs of about 60 grams each, rolled, covered with a preservative film, and fermented (relaxed) for 15 minutes.

11. Open the dough with a doughnut stick.

12. After flipping, add a moderate amount of castor oil (it is recommended not to add too much, otherwise you will not be able to collect it).

13. After tightening the mouth, roll round.

14. Put in the fermenter and ferment for about 40 minutes (temperature 38 °C) (when rolling, the fermenter can be opened for preheating).

15. After final fermentation, the top layer of egg yolk is coated on the surface.

16. The castor sauce is placed in a bag of flowers and pressed into a circle on the surface.

17. Put in a preheated oven and bake at 165°C for about 15 minutes.

18. The bread comes out of the oven and is placed on a cold shelf to cool.

19.

Handy cooking tips

　　The pudding bread, the pudding filling is actually the castor filling.