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This time, I made a fresh, sweet and sour lemon bread that is perfect for summer. ð Since I added lemon juice to the dough, it smells very good and I'm excited with the feeling that it will become delicious when kneaded. ð
I was able to make it while being healed by the scent of lemon and cute shaping. ð€ Oh, the slightly sweet taste is stronger, so I think even people who don't like sour things like sweet and sour lemon will enjoy it!
Lemon Custard Bread
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Lemon Custard Breadâ
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Recipes
250g strong flour (Haruyokoi)
25 g sugar
6g buttermilk powder
(skim milk can be substituted)
3 g salt (salt of Guerande)
10 g lemon juice
3 g instant dry yeast
20 g unsalted butter
60 g milk
100 g water
How to use lemon
The lemon used for this bread is 2 lemons.
Wash the lemons clean and soak them in boiling water for 2 to 3 minutes.
Squeeze one lemon for lemon juice, and cut the other into thin slices and boil in syrup.
We recommend using domestic lemonsð as much as possible, but if not available, wash them well with a mild detergent and then soak them in boiling water. If you do not have lemons, wash them well and soak them in boiling water.
Lemon custard cream
1 egg yolk
20 g sugar
10 g flour
70 g milk
10g lemon juice
10 g unsalted butter
When cooled, stir in the lemon peel
30g lemon peel
How to make lemon custard cream
Stir egg yolks and sugar until white, add flour and mix further.
Add lemon juice and milk in 3 parts.
Heat in a microwave oven at 600W for 1 minute and 30 seconds, stir well, microwave again at 600W for 1 minute, stir in unsalted butter and cool rapidly.
When slightly cooled, add lemon peel and stir to finish.
How to make lemon in syrup
1/2 lemon
50 g water
20 g honey
20 g granulated sugar
Mix water, honey, and granulated sugar in a saucepan. Add thinly sliced slices of lemon (remove seeds with a toothpick, etc.) and cook for 3 minutes.
Place the finished lemon slices on a baking sheet lined with cooking paper and allow to cool.
Fermentation
First fermentation: 35â for 50 minutes until the dough doubles in size.
Second fermentation: 35°C, 40 min.
Bench time
15 minutes bench time without dividing.
Shaping
After bench time, roll out the dough by hand to 40cm x 24cm, leaving 2cm of the dough on each of the 4 sides, brush with lemon custard cream, and roll it into a cylinder shape starting from the front.
Cut the dough into 16 pieces and place in the mold with the closed end facing down.
Please watch the video carefully to see how to shape the dough.
Baking
Eggs for coating
Almond slices to taste
200â 13 min.
190â 12 minutes
Cover with aluminum foil in the remaining 7 minutes.
Icing
40g powdered sugar
Lemon juice
*Viscosity is to your liking!
Pour half of the icing and half of the powdered sugar.
Please check the video for details!
Molds used
Cake mold 18cm
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ââThe popular financier bread! I
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