The mocha yogurt custard after cooling is really eating ice cream! This filling is really made according to my own taste and taste. It is so delicious that I cry. Fortunately, I controlled myself and ate half of it when I was not making it~
Material about 750g toast*1
If you make 450g toast, the value of all materials is reduced by 1/3, that is, multiplied by 0.66
material
 main dough | : |
| High-gluten flour | 340 grams |
| High sugar resistant yeast powder | 3.6 grams |
| whole egg liquid | 45 grams |
| 1 egg white (remaining egg white from making custard sauce) | 20 grams |
| yogurt | 100 g |
| clear water | 80 grams |
| milk powder | 15 grams |
| powdered sugar | 20 grams |
| butter | 20 grams |
| Salt | 3 grams |
| Mocha Yogurt Custard | : |
| yolk | 1 |
| yogurt | 100 g |
| corn starch | 7 grams |
| powdered sugar | 10gram |
| espresso powder | 2 grams |
| milk chocolate | 20 grams |
| butter | 15 grams |
Mocha Yogurt Ice Cream Liuxin Toast｜Casda Liuxin Filling is so delicious
- This time, I will share a particularly delicious Liuxin Mocha Yogurt Caska
- After cooling, it tastes like ice cream
- First make the filling:
1 egg yolk + 10g powdered sugar + 7g cornstarch, stir until there is no dry powder,
then add 100g yogurt, continue to stir well
- Then add 2g of espresso powder, pour into the pot and heat until gelatinized
- Finally add 20g of milk chocolate and 15g of butter and stir until smooth
- Start making the loaves:
Mix all the ingredients of the main dough (except salt and butter), knead until the initial expansion
- Add salt and butter and knead until fully expanded
- Knead the dough smooth and put it in the fermentation box for the first fermentation, the temperature is 28, the humidity is 75%, the weather is relatively hot, and it can be fermented for 40 minutes
- After the fermentation is complete, deflate the dough, divide it into three equal parts, roll into a ball, wrap it in plastic wrap and let it rest for 15 minutes
- After the relaxation is complete, take a dose and roll it into a rectangle, and squeeze out a strip of flow heart filling
- Wrap it carefully, pinch it tightly and roll it up
- All three are rolled up and braided in three strands
- Put it into the toast box for final fermentation, temperature 33, humidity 80%, let it out for about an hour, preheat the oven to 175 degrees while fermenting
- Ferment until 9 minutes full, brush the surface with a layer of whole egg wash
- Bake in the lower layer of the oven without a cover, and cover with tin foil halfway. The oven temperature is 175, bake for 36 minutes
- Shake out the hot air to remove the mold and then let it cool and slice
- Really delicious?
tips
Precautions:
️The amount of water in this toast is not very high, but it is very tough and strong, so that the toast will not collapse.
️Don’t put butter in the flowy stuffing because of low calorie, otherwise the flow rate will be too fast to solidify.
️The dough must be tightly closed, otherwise it will burst when baked.
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