Dragon Fruit Soft European Buns

Name: Dragon Fruit Soft European Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 4g High sugar tolerant yeast powder; 250g Red Pitaya Puree; 3g salt

by Sunny 99

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Red pitaya is rich in anthocyanins, which have anti-oxidation, anti-free radical and anti-aging effects. The sesame-like seeds in dragon fruit have the function of promoting gastrointestinal digestion. I have seen friends who use red-hearted dragon fruit to make food, which will oxidize and change color after high temperature. Especially the boiled ones are the most prone to discoloration. I also like ingredients with natural colors. Last time I bought another variety of dragon fruit in the supermarket and tried one. This time, I pureed the fruit pulp directly without adding water, and made bread with pure fruit puree. The color is super beautiful! It’s just a slight discoloration, and it’s amazing~~~"

Ingredients

Dragon Fruit Soft European Buns

1. The red-hearted dragon fruit is a dragon fruit with a round and thin skin in the picture (top). The flesh is dark in color and much sweeter than other varieties. The picture (bottom) is the more common red-hearted dragon fruit. The flesh is not as red as in the picture above. The two varieties are compared for reference. (I only recognize their appearance, but the specific name of the species cannot be called, forgive me~~~)

2. Take the pulp into the cooking cup.

3. Puree the fruit, beat a few more times, and break the sesame-like seeds of the dragon fruit.

4. Weigh the ingredients and set aside.

5. Dig a small hole in the middle of the flour, pour in the yeast powder to cover, and pour salt in one corner. (Avoid direct contact of yeast powder and salt to affect activity)

6. Pour the dragon fruit puree.

7. Start the button to start kneading, and it is good to form a dough without tangling the glove film.

8. After the dough is made up, it is fermented.

9. Ferment to double the size.

10. Place the dough on the mat and divide it into 6 equal parts.

11. Group them into small balls, close down and place them on the baking tray. Brush the surface with a thin layer of cooking oil.

12. Fermentation again becomes slightly larger.

13. Use a sharp blade to cut out the cross knife.

14. Preheat the oven in advance: up 180 degrees, down 175 degrees, put the middle layer and bake for 20 minutes. (If you have painted in advance, please cover with tin foil in time)

15. Finished picture.

16. The natural color is very beautiful!

17. The tissue is soft and has the sweetness of dragon fruit silk when chewed.

18. Finished picture.

Tips:
Please adjust the temperature of different ovens. Different brands of flour have different water absorption properties. It is recommended that you reserve 10 grams of puree and add it as appropriate. The color of the finished dragon fruit in the picture (picture 1 top) is the reddest. If you don't have it, you can also use other varieties of dragon fruit (pictured below), but the color will be slightly lighter.