Cream bread-You Are Foodie

By Pag
14

Cream bread

My husband loves to eat milk dumplings! I usually make steamed buns. Today I try to make buns with cream filling. The taste is really good! The bread is soft and the stuffing inside is sweet. My husband, who doesn't like bread very much, kills two of them when he comes out of the oven! Hehe, how happy!

If the cream filling is required to be more delicate, the powder and egg liquid shall be screened; During the steaming process, the cream filling is stirred to make the ingredients heated evenly; If there is no cheese powder, you can not add it, which will not affect the consumption, but the taste will be a little insufficient

Step 1 . Required materials: high, low powder, fine granulated sugar, butter, yeast, milk

Step 2 . Materials other than butter are put into the bread bucket in the order of liquid first and then solid. Start the dough mixing procedure and set it for 20 minutes

Step 3 . Add butter after dough mixing, and then start a dough mixing procedure for 20 minutes until the dough is in the expansion stage, that is, a large film can be pulled out without glove film

Step 4 . Take out the dough, roll it round, put it into a container, cover it with fresh-keeping film, and ferment it at room temperature to 2 times its size

Step 5 . Make creamy filling while the dough is fermenting: prepare the required materials

Step 6 . Melt the butter in hot water, add fine granulated sugar and stir until the sugar melts

Step 7 . Add the beaten egg liquid and stir well

Step 8 . Add milk and stir well

Step 9 . Add the pre screened low powder, milk powder, clarified powder and custard powder, and stir them evenly

Step 10 . After stirring evenly, boil the water into the pot, steam for 20 minutes until cooked (during the first 10 minutes, stir once every 5 minutes, stirring twice in total)

Step 11 . Take it out after cooking and knead it into a ball after it cools a little

Step 12 . Twist into 10 small balls of uniform size (each weighing about 33g)

Step 13 . The fermented dough will be fermented successfully if the finger is inserted into the hole and does not retract

Step 14 . Gently knead the dough and exhaust, divide it into 10 evenly sized dough (about 43g each) and cover it with fresh-keeping film to relax for 15 minutes

Step 15 . Roll the dough into a round cake shape, wrap it with cream filling, and close it down to make it round

Step 16 . Wrap it in turn, put it into a baking tray with oil paper, and ferment twice as large

Step 17 . Break up 2 egg yolks and brush them on the surface of the fermented dough

Step 18 . Brush in sequence

Step 19 . Put it into the middle layer of the preheated oven and bake it at 170 ℃ for 20 minutes (during this period, color it and cover it with tin foil to avoid too deep coloring)

Step 20 . Finished product appreciation!

Step 21 . Delicious bun is a must for breakfast!

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