Yolk Freezer Method | 🧸 Making Cute Bear Custard Cream Bread скачать в хорошем качестве

Yolk Freezer Method | 🧸 Making Cute Bear Custard Cream Bread

#Custardcreambread #Yolkbaking ✔️We ask for your understanding that audio recording is not smooth because we are filming in a space where we live together. If you set it to ✔️4K (2160p) quality, you can watch it more clearly. Please make sure to identify the source when using the ✔️ recipe. (Prohibits the use of class and secondary editing of the video as a recipe.)   / gunbbaaaaaang   Hello! It's hardcover How are you all using up the yolk? It is better to use up the yolk, which has a shorter consumption period than the white, within 1-2 days even if it is refrigerated. Not too long ago, I made Baekseolgi bread, and there were yolk left over I've frozen this ! (Frozen for about 2 weeks as of shooting date) If you just freeze it, the yolk will become lumpy, so mix the yolk with 10% sugar, pre-process it, and store it frozen. :) 📍How to freeze yolk (freeze the refrigerator the day before using it and use it after loosening it well!) ↪️Use it within 1 month for a stable texture. 1. Freeze by mixing yolk with 10% sugar. (e.g. yolk 30g + sugar 3g) 2. Make dough such as egg tart filling, custard cream, chabre cookie, etc. and freeze them. If you freeze it after pre-treatment, you can store the yolk much more stably than just freezing it. Defrost it in the refrigerator the day before using it ^^ If you use it as yolk + sugar (No. 1), you can reduce 10% sugar in the recipe. I used frozen yolk in the custard cream I used in today's video :) There was no difference in texture for my personal taste! 👍 ✍️ Ingredients (8 pieces) Bread flour - 250g Sugar - 50g Salt - 4g Yeast (Gold) - 4g Eggs - 50g Milk - 50g Water - 60g unsalted butter - 35g Yolk - 60g (4 servings) Sugar - 60g Vanilla Extract - 5g Milk - 240g Cake flour - 24g unsalted butter - 10g Chocolate for decoration, eggs and milk ️ ✍️ Recipe 1. Put the ingredients in a mixing bowl and make the dough. 2. Turn to low speed for 1 minute and speed up to medium speed (5th speed). 3. After 12 minutes at medium speed, add chopped butter and make the dough smooth. 📍machine: Low speed 1 minute + medium speed 17 minutes 4. First fermentation 60 minutes 5. While fermenting, make custard cream and cool it down quickly. 6. Divide the body into eight pieces with 55g each and the ears into 16 pieces with 3-4g each. Bench time 10-15 minutes 7. Push the dough wide (about 18cm) and charge 40g of custard cream. 8. 30 minutes of the second fermentation 9. After the second fermentation, attach the ears and apply egg + milk water. 10. 374℉ preheated, 338℉ 15 to 16 minutes 11. Store at room temperature from the day after to the day after (watch out for room temperature storage as it is bread with cream), and store frozen from the beginning when stored beyond ❓ Frequently asked questions❓ 1. The oven I use is Wiswell Inhens. (WOP100 Navy color, ad X) 2. Can I also make it with an air fryer? It's possible, but just as ovens have different performance from product to product, air fryers may have different set temperatures and times. I haven't cooked it myself with an air fryer, so I can't tell you the exact temperature and time, but you can lower the temperature by about 10 degrees and +- while looking at the baking color. (However, for baking types, the surface may be hard or the oven spring may be weak due to hot air.) 3. Can I reduce sugar? Sugar (50g) in bread dough helps keep bread moist and hydrated, as well as the sweetness of bread. (Example) If you reduce it to 20-30g, it's light, but it might have a stiffer texture than traditional recipes. You can add moisture (water or milk) to make up for moisture! 4. I did the same fermentation time, but it doesn't inflate enough! There are many problems with fermentation, but the most likely culprit is East. Did you use the right yeast ⚠️Red (mortgage) 0-5% and Gold (high sugar) 5-25% (sugar to flour ratio) Please test the fermentation power to ensure that the storage method is not wrong. ❗️Please seal the yeast and keep it frozen. 5. Do I have to share red and gold for Yeast? Up to 5 to 11% of flour (recipe like bread, morning bread) is similar to fermentation. However, please use yeast for recipes with 0 to 5% sugar and 12% or more! (The fermentation is significantly less effective) ✔️ Products used As part of ↪️ Coupang Partners activities, we will receive a certain amount of commission accordingly. (Buy links other than Coupang are information sharing links that have nothing to do with revenue!) -kneading machine https://link.coupang.com/a/choPz5 -INHENS WOP100 Oven https://link.coupang.com/a/b7L4nS -Bread flour https://link.coupang.com/a/b4e3On -Yeast (Gold) https://www.bakingschool.co.kr/shop/g... -Chocolate pen https://link.coupang.com/a/cnttNr -White Chocolate https://link.coupang.com/a/cntuhG -Baking Brush (mini) https://naver.me/FV72YqMg