step

1

When making bread, put water, eggs, sugar and salt on it.

2

Then pour in high-gluten flour, buckle a groove in the middle of high-gluten flour, and pour in yeast powder to knead into dough.

three

After the dough is formed, add the softened salt-free butter and continue kneading.

four

Until the dough can be pulled out without breaking the film.

five

Ferment for 2 hours, rub a hole in the middle of the fermented dough without shrinking.

six

Take out the dough and divide it into three parts.

seven

Exhaust, flat rolling

eight

Roll into strips

nine

Put into a mold

10

Using the fermentation function of the oven, the second fermentation 1 hour. After fermentation, select the baking mode and bake at 170℃ for 50 minutes.

1 1

Pour the sugar into the egg yolk and stir thoroughly until the egg liquid is thick and white.

12

Take out vanilla seeds from vanilla pods.

13

Pour the milk into the pot, take out the vanilla seeds from the vanilla pods, put them into the pot, and heat them on low heat. Turn off the heat when the milk is bubbling.

14

Slowly pour the cooled milk vanilla liquid into the egg yolk and stir it clockwise.

15

Divide the mixed egg and milk into water, reheat, stir until the liquid is viscous, and paste it under the pot.

16

Add the powdered sugar to the cold whipped cream and stir for about 6 minutes, that is, lift the eggbeater in an inverted triangle.

17

Mix the whipped cream into the custard several times (make sure the custard has cooled).

18

After fully stirring, pour into the previously frozen ice cream bucket and stir for 40 minutes with electricity.

19

After stirring, pour the ice cream into the container and put it in the refrigerator for quick freezing.

20

After the toast is cooled, it can be cut into cubes.

2 1

The shape of bread is made of ice cream and a little chocolate sauce, which can be enjoyed as decoration.

skill

skill

1 Cooked milk and egg milk liquid must be cooled before the next step, so as to avoid egg yolk caking and affecting the taste.

The purpose of stirring ice cream is to fully combine ice cream with air to achieve fluffy texture.

Egg milk takes time to cook, but it doesn't taste like ice residue.