Butter Buns
1.
Prepare all the ingredients for the bread
2.
The raw materials are put into the bread in the order of liquid first, powder second, sugar, salt, egg and yeast on the top layer
In the bucket, start the IMIX program for 20 minutes
3.
Knead until the dough is smooth, add softened butter, and then start an IMIX program, the dough can be pulled out of the film
That's it
4.
The kneaded dough is placed in a basin for basic fermentation,
5.
The dough is fermented to 1.5-2 times as big. Dip a hole with your fingers in the flour, without shrinking or sinking, 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 up, leaving a little bit on the top and roll it into an oval shape on the bottom
8.
Roll up from top to bottom, roll into a round shape, close the mouth 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 milk, sugar, and egg yolk to the small milk pot, stir until fully integrated, sift into the small arowana pastry
Wheat flour
12.
Stir until there is no dry powder, pass through a sieve, put in a pot, slowly boil until the liquid becomes viscous, put
Cool spare
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 beat
16.
The state of 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 just a reference, you need to adjust it according to the temper of your own oven
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