Oreo Crispy Sauce Bread|Crunchy|Cream Included

Make a super delicious Oreo crispy sauce bread today! Crunchy crust + soft brushed bread, the entrance will definitely amaze you! You can also sandwich Oreo's cream, this bread will definitely be one of Cai Cai's home-cooked breads in the future, not much to say, let's try it together!! The amount in the recipe is suitable for making 20 Oreo crusty breads, bake two layers at the same time in the oven mode, and in a small household oven or an oven that is not a stove, please halve the operation, and only bake one layer at a time.

Ingredients

Maindoughingredients:

Glutenflour 600 g

Castersugar 80 g

Egg 1

Milk 275 g

Whippingcream 80 g

Milkpowder 25 g

Salt 7.5 g

Yeast 6 g

Butter 50 g

Crispysauceingredients:

Butter 80 g

Cakeflour 80 g

powderedsugar 80 g

Eggs 1 piece

Fillingcreamingredients:

lightcream 150 grams

castersugar 7 grams

salt 1 gram

Oreocookiecrumbles 30 grams

Cooking Instructions

I make the powdered sugar used in the crispy sauce ingredients, and I can beat less each time, and if you beat more, remember to add a little cornstarch to prevent moisture, or you can buy ready-made ones online.
Prepare the materials first.
The recent room temperature in Guangdong is as high as 33~34 degrees. So I put some ice cubes in the milk, melt it into Xiaoice slag and use it.
The flour is made of top-baked bread flour.
The eggs are medium to large, with a shell of about 60 grams.
The ingredients for the main dough are placed in the kitchen machine except butter and salt and yeast. The M6 does not come with an ice bucket, so you need to strap an ice pack.
The weather is too hot, the yeast and salt are put after, the yeast can be put before the butter, or after the butter, depending on the personal operating habits, you can watch the video to share. If your area is already cool, you can ignore these cooling tips after an ice pack or yeast.
After kneading until the expansion stage, add butter and salt to knead until the complete stage.
The kneaded dough is rounded and placed in a fermentation box, covered with plastic wrap and placed in an environment of about 25~28 degrees for the foundation of the dough.
When the dough is fermented, the crispy sauce on the surface is made first.
Softened butter at room temperature (soften, don't liquefy) and add powdered sugar.
Stir well with a manual whisk.
Beat an egg in a bowl and add the egg mixture in separate portions. Add each time and stir evenly before adding the next egg liquid, an egg is added three times, and it is not easy to cause oil-water separation when added in stages.
Mix the egg mixture and add the cake flour.
Mix well with a spatula.
Put the crispy sauce in a piping bag, and put it in the refrigerator in hot weather.
The dough of one hair is about twice the size, and the bottom of the finger dip the flour into the hole can be fermented with a little slow retraction, and the bottom is not completely retracted when it is hot.

After one shot, tap the dough and press it to vent.
After exhausting, divide into 20 equal portions, roll the lid and relax the plastic wrap for 15-20 minutes.
The recommended operation for small ovens is halved.

While the dough is soothing, take a baking tray and pour in a little Oreo cookie crumble for later use.
Take a loose dough and roll it out into a larger tongue shape.
Then gently turn it over, smooth side down, thin the bottom edge, roll it up from top to bottom, and close it tightly.
With the closure side down and the smooth side side up, lightly spray a little water on the surface of the dough.
Hold the ends of the dough upside down in the Oreo cookie crumbles with your hands. Pinch the closure of the dough and roll it back and forth so that the Oreo cookies crumble on top of the dough.
Let the surface of the dough be completely covered with Oreo cookie crumbs like this, and the bottom of the dough will not be touched.
Handle everything and place in a baking dish.
Put it into the fermentation box to start the second shot, the temperature of the fermentation box is set at 36 degrees, and the humidity is 80%. If there is no fermentation tank, it can also be fermented in the oven. There is no humidity in the oven to adjust, you can put a bowl of warm hot water to maintain the humidity. The time is not fixed, about 30~40 minutes, mainly depending on the state, fermented to about 1.5 times the size, gently press the surface of the dough will not rebound immediately, and the dough is relatively elastic, you can take it out.
If you ferment in the oven, you need to count the time for the oven to preheat, because the bread will continue to rise after taking it out, so you can reserve a little bit.
Take it out when the oven is almost finished fermenting and preheat the oven at 195 degrees.
After fermentation in the fermentation box, there are still about 10 minutes to ferment, and the oven can be preheated first.
After the second serving, take it out and prepare to squeeze the crispy sauce on the surface.

The oven is already preheating at 195 degrees, as mentioned in the previous step.
The second is in a good state, take a close-up picture for everyone to see. During the fermentation process, pay attention to the state of the surface of the dough, and the fermentation depends on the state, and there is no specific time. It took 32 minutes to post today.
Take out the crispy sauce from the refrigerator, the butter will harden a little bit when refrigerated, gently pinch the piping bag a few times with your hands, use the hand temperature to soften it, and then squeeze the crispy sauce into the surface of the dough.
Put it in a well-preheated oven and set it at 155 degrees for 16 minutes. For the last 5 minutes, set the temperature to 165 degrees.

It is recommended to bake at 175~180 degrees for 22 minutes in a small oven with a household open hearth. The time and temperature should be adjusted according to the actual situation of the respective oven.

If it is not a wind stove, please halve the operation, and only bake one layer at a time.
The bread is baking... This is the process of ultra-healing.
When it comes out of the oven, the two layers are evenly baked.
If it is not a stove, please do not operate it in two layers.
After the baking is completed, it is demolded to the cooling rack to cool, and when it cools to a little residual temperature, it is sealed and stored.
The surface is very crispy, and it is really a singing bread when you pinch it with your hands, if you don't believe it, you can watch the video of the main picture above, haha.
In addition to the crispiness of the skin, the inside is also very soft and brushed.
This Oreo crispy sauce bread is very delicious on its own, and it can also be sandwiched with Oreo cream, and it is a new flavor of bread with a super good taste.
If you want to put cream, you can start with this step, cut the middle of the bread with a knife, and do not cut off the bottom.
This is beaten Oreo cream. Take a piping bag, put a piping nozzle on the front end, and then put the cream into the piping bag.
Squeeze the cream through the middle cut of the bread. It is recommended to squeeze the cream when you eat it! Don't squeeze too many at a time, because if you can't finish squeezing too much, you must put it in the refrigerator, and the surface of the bread will not be crispy after being refrigerated for a long time.
Do you have an appetite?
The crunchy crust of the roast and the cream are really delicious.
This bread will also be one of Cai Cai's home-cooked breads in the future, which is really amazing.