Butter Buns
1.
Prepare all the ingredients for the bread.
2.
The raw materials are put into the bread bucket in the order of liquid first, powder second, upper sugar, salt, egg and yeast, and start IMIX program for 20 minutes.
3.
Knead the dough until it is smooth, add softened butter, and then start an IMIX program, so that the dough can pull out the film.
4.
The kneaded dough is placed in a basin for basic fermentation.
5.
The dough is fermented to 1.5-2 times as big, and the finger is soaked in the flour to poke a hole without shrinking or collapsing, and the fermentation is complete.
6.
The fermented dough is evenly divided into 6 parts and rounded and proofed for 10 minutes.
7.
After waking up, roll it out, leaving a little bit on the top and roll it into an oval shape on the bottom.
8.
Roll it up from top to bottom, roll it into a round shape, pinch it tightly, and place it underneath.
9.
Make all the dough in turn, put it in the baking tray, and ferment
10.
During the fermentation time, we will make custard sauce and prepare all the ingredients.
11.
Add the milk, sugar, and egg yolk to the small milk pot, stir until fully integrated, and sift into the wheat flour for golden arowana pastry.
12.
Stir until there is no dry powder, sift through a sieve, put in a pot, slowly boil until the liquid becomes viscous, let cool for later use.
13.
Put the custard sauce in a piping bag and squeeze it on top of the fermented bread.
14.
Bake in the preheated oven at 170 degrees for 20 minutes.
15.
Put the whipped cream in an egg beater, add powdered sugar, and whip.
16.
The state of the whipped cream is as shown below.
17.
The decorating spout is placed in the decorating bag and filled with cream. I use a 10-tooth Xuechu decorating spout.
18.
Cut the bread in the middle, squeeze in the butter, and you're ready to eat.
Tips:
The amount of custard sauce is 10 breads, which can be adjusted according to your needs.
The baking temperature is only a reference, and needs to be adjusted according to the temper of your own oven.
