Cherry cream bun
There is some whipped cream left in the cake. It's too greasy to eat, and I can't bear to throw it away. Simply make bread.When whipping cream, add Wilton's pink pigment. The paibao is also pink and tender. The paibao itself is also very delicate and soft.The reason why it is called cherry cream paibao is that it is as tender as the color of cherry petalsThe Sanneng baking pan I use is 22*22 in size and 4.7 cm in depth. 280 grams of powder can just bake a full plate. You can also use 250 grams of toast. 250 grams to 300 grams of flour can almost fill a plate
Step 1 . Warm the milk, pour in yeast, stir well, and let stand for a few minutes. Mix well with flour, cream and sugar
Step 2 . Mix all the ingredients in the dough evenly and knead it into a ball. Put it in the fresh-keeping bag, tighten the seal, put it in the refrigerator, refrigerate and ferment for about 24 hours
Step 3 . Weigh the egg white, sugar and salt in the basin. Take it out of the refrigerator and ferment it into a dough almost twice the size
Step 4 . Cut the dough into small pieces and mix well with egg white, sugar and salt
Step 5 . Knead into smooth dough, which is smooth and can pull out a thick film
Step 6 . Add butter and knead the dough. The butter is completely absorbed by the dough
Step 7 . When the dough is kneaded to the expansion stage, it is smooth, bubbles appear, and a thin film can be pulled out. Cover with plastic wrap and let the dough cool for 30 minutes
Step 8 . After 30 minutes, divide the dough into 6 equal parts, about 90 grams each. Cover with plastic wrap and relax for about 15 minutes
Step 9 . Take a dough, roll it into tongue shape, turn it upside down and roll it up
Step 10 . Pinch tightly and seal well
Step 11 . Put it in the baking pan with a space between the dough. Ferment in a warm place. After the fermentation, brush the 1:1 mixture of egg and water in the oven for about 20 minutes at 180 degrees
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