Choux pastry sandwich bread (oven)

Category: Yeast bread
Choux pastry sandwich bread (oven)

Ingredients

Choux pastry:
wheat flour 50 g
water 200 ml
Dough:
choux pastry
fresh pressed yeast 12 g
premium wheat flour 200 g
warm water 200 ml
Dough:
dough
wheat flour 300 g ***
salt 8 g
granulated sugar 5 g
lard (butter) 8 g

Cooking method

  • Cooking choux pastry.
  • Option 1. Bring the water and flour with constant stirring to a jelly state (up to 65 degrees).
  • Option 2. We heat the water to 65 degrees, add flour and mix quickly.
  • Pour the choux pastry (or rather kissel) into a thermos and leave for at least 3 hours to saccharify. You can put (covered with foil) in a warm stove or put a heating pad next to it. In short, any heat source will do.
  • Choux pastry sandwich bread (oven)
  • Cooking dough.
  • We dilute the yeast in warm water, add flour and choux pastry. The dough turns out to be liquid, so it is more convenient to knead it not in a bread maker, but simply in a large bowl or saucepan. We close the container with the dough with cling film and leave it to ferment for 3 hours at a temperature of 28-30 degrees, you can place it in the oven with the light on. This is how the dough looked after 3 hours:
  • Choux pastry sandwich bread (oven)
  • Cooking the dough.
  • This stage can be entrusted to the bread maker. We send flour to the bucket *** (in his recipe, the author at this stage takes 250 g of flour. The dough I just refused to collect in a bun, so I had to add another 3 tbsp. l. flour during kneading whenever I baked this bread), salt, sugar, dough and lard. Let the hostesses from Ukraine forgive me, but I didn't have lard, so I added a piece of butter. We knead in any mode convenient for you, the main thing is that it starts immediately.
  • Choux pastry sandwich bread (oven)
  • We leave the dough for proofing for another hour and a half. In the middle of the proofing, knead the dough once.
  • This is how the dough looked after 45 minutes of proofing before kneading:
  • Choux pastry sandwich bread (oven)
  • We spread the dough on a work surface dusted with flour. Hands can be slightly greased with vegetable oil. We shape it the way you like best, you can bake a bar, or you can also shape bread. I simply divided the dough into 4 equal parts and formed (tried) balls, then put them in a baking dish.
  • Choux pastry sandwich bread (oven)
  • Leave to proof for another 40-50 minutes. The dough piece should at least double in volume.
  • Choux pastry sandwich bread (oven)
  • We put in an oven preheated to 250 degrees (second level from the top). After 3 minutes, lower the temperature to 230, and after another 8 minutes to 220 degrees and bake until tender for about 20-30 minutes (be guided by your oven).
  • Put the finished bread on a wire rack and let it cool completely.
  • Choux pastry sandwich bread (oven)
  • Fault:
  • Choux pastry sandwich bread (oven)
  • And the cut (in my case the cut):
  • Choux pastry sandwich bread (oven)
  • Choux pastry sandwich bread (oven)
  • The crust of the bread turns out to be a bright yellow color, very tasty! The bread resembles a French loaf in taste and texture.
  • Bon Appetit!

Time for preparing:

8 ocloc'k

Note

I found the recipe here: 🔗
At first glance, it may seem that the recipe is too laborious. In fact, there is no particular fuss with this bread. Between the stages of its preparation, there is still a lot to do.

MariS
Manechka, this is beautiful !!!!!
What beautiful bread you have - a feast for the eyes!
And the work is done just masterfully! Hats off to you ...
WELL DONE!!!
Sonadora
Thank you, Marish!
In fact, I really wanted to bake bread like in the picture (see link), but no matter how much I did, I couldn't get such amazing bread.
MariS
And now you, Manyash, have a lot of fives5555555 and flowers
Arka
Ay-yay! Whisper!
And what an unearthly beauty the torn crumb !!!!!!!!!!!!!!!!!!!!!!!
Bravo!
Dukhnich Nadezhda
Great bread! I also bake bread with such a brew, but no dough. In China, it is called Tang Zhong, (I read it in Luda's magazine from Toronto) when it is added to the dough, bread and pastry are simply airy and do not stale for a long time. I tried to bake it in a bread maker - it worked! By the way, I baked on fast mode, only at the end I added 10 minutes for the final proofing.
Inusya
Man, - get crazy! I almost choked with saliva from one view only !!! She took it to the bins.
I will take this photo on the entire wall in the kitchen and under it the inscription: "... but now try not to eat!" ...
Sonadora
Girls, thank you all very much!

Arochka, this is revenge for eggplant!

Inus, you better bake them, and let them just try not to eat it!

Hope, recipe to the studio to the forum! Let's wait, I wonder!
Twist
Man, what a beauty! And what a crumb - I was all on saliva!
Superb bread!
Omela
Quote: inusha

She took it to the bins.
inusya, My God .. I'm already starting to worry about your bulges bins !!!

shl. Manechka, bread - beyond praise !!!
IRR


Mania, well, you're gaining momentum
Sonadora
Thank you girls. Bake for health!

IRR, turns are nonsense! There would be nothing else to dial!
IRR
Quote: Sonadora

Thank you girls. Bake for health!

Irr, turns are nonsense! There would be nothing else to dial!

On!
Gasha
Manyun, smart girl! Bread is a lovely sight! And myayakish !!!
Dukhnich Nadezhda
I took a Chinese recipe with the same brew, it was already tried by Luda from Toronto, but she baked in the oven, and I baked it in a bread maker. I have a Panasonic 255, I love its fast mode and often bake on it, and quick cakes and bread. I quote the words of the author, in brackets are my small changes.

Tang-Zhong tea leaves
250g water
50g flour

mix flour with water and, stirring continuously, heat in a saucepan over medium heat until it reaches 65C. Allow the brew to cool to room T before using it in the dough. (let the tea leaves cool to 40 degrees). The tea leaves can be stored in the cold for up to three days.

Dough

500g bakery flour
8g salt
10g instant yeast

50g sugar
50g butter (replaced with sunflower oil)
2 tbsp. l. powdered milk powder (not put)

210g of water (replaced by 220g of milk heated to 40 degrees)
160g Tang-Zhong tea leaves

Knead in a mixer for 3 minutes at low speed with a spatula and then for 8 minutes at medium speed with a spiral or hook.

Leave the dough in a warm, humid place to ferment for 1 hour 20 minutes. Divide into portions according to the number of loaves (depending on the solution of the molds). Round off the dough pieces and let them sit on the table for 10 minutes.

Form the bread and place in greased baking dishes for 45 minutes in a warm, damp place.

Furnace 35min at 180-190C.

My changes: I kneaded and stood in the bread maker on fast mode, before baking - at 40 minutes, turned off the bread maker and let the bun rise to the edges of the bucket (+ 5 minutes more), pressed the baking mode - 45 minutes. The result is the most tender, airy bread with a thin crispy crust. You need to take it out very carefully, it is tender like a cake, cool on the side. It was probably possible not to turn off the bread maker, but there is a lot of sugar in the recipe, I was afraid that it would burn. The baking mode is more suitable for such a dough. As a result, after 2 hours and 10 minutes - the bread is ready.
Sonadora
IRRthanks for not

Gash
Sonadora
Hope, such a recipe is worthy of a separate topic and attention!
Dukhnich Nadezhda
He's not mine, and not even Luda's, he's from Hong Kong, and I just adapted him to a bread maker. But, I agree, the recipe is just wonderful, I like this bread most of all, I bake it very often. Recently we bought good oranges, very fragrant, added orange zest to this recipe and - voila - we got a cake with the most delicate taste and smell of orange.
alina-ukhova
Marine, the loaf is simply amazing !!! The last photo finished me off !!! I put it first in line, as soon as the cakes run out at home, I will bake it right away!
Albina
Loved the recipe with detailed explanation of baking this BREAD
I will definitely bake it when there is so much free time It is very airy and fluffy
Gr-r-r
: yahoo: what a handsome ... no, handsome)) thanks for the aesthetic pleasure)
BlackHairedGirl
A very interesting recipe !!! I immediately wanted to bake !!! Can you substitute lean butter for butter?
Vichka
Manyunchik, it is simply impossible not to try to bake such bread! I'll try tomorrow. Thank you for this recipe !!!
Sonadora
Girls, thanks! Bake to your health! I'm sure you can do even better!
By the way, here Mikulishna writes that you can leave the custard dough for saccharification in a thermos overnight. I have already taken advantage of this idea. In the morning I immediately started kneading the dough. Try it, maybe it will save you some time during the day when baking this bread.

Hope, forum rules allow you to post here not only your recipes. You just need to take your own photos of the bread and indicate the source where the recipe was taken from!

BlackHairedGirl , Tanya, of course you can!
put on
Thanks for the recipe, I baked it with a little change, a little more flour, a little longer baking, the bread turned out to be tall, beautiful and the taste is good!
Sonadora
Nadenka, I am very glad that I liked the bread!
Natalia 555
I also baked this bread, only added more flour

🔗
Qween
While I was writing, you figured it out yourself.

Natalia 555, appetizing bread, rosy.
Sonadora
Natalia, wonderful bread! Thank you very much for your feedback and photos!
Quote: Natalia 555

just added more flour
We all have different flour (the manufacturer and its moisture content varies depending on the season), therefore, its quantity may vary slightly. We did the right thing, what we added!
Sl @ wall @
Sonadora, Hello. Please tell me the size of the form in which you baked your bread.
Sonadora
Hello, Ksyusha! Form 11x28 cm (WxL).
Sl @ wall @
Thank you. Just in time, I will form in 10 minutes.
Leka_s
Sonadora, thank you! Soft, airy, delicious bread! The third part has already been locked while aiming
Choux pastry sandwich bread (oven) Choux pastry sandwich bread (oven)
Sonadora
Mamadaragaya! Alyonawhat a handsome man! The crumb is so downy that you want to bury your nose in it.
Quote: Leka_s
The third part has already been locked while aiming
If I were aiming at such bread, I would crush the remaining two-thirds.

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