Flying Saucer Buns

Name: Flying Saucer Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 8g milk powder; A handful of salt; 25g Light cream; 12g Egg liquid; 60g Yogurt; 18g Caster sugar; 2g yeast; 130g Cream cheese (filling); 30g Candied orange peel (filling); 15g Powdered sugar (filling)

by Heidi Che

4.9 (1)

Favorite

11

Difficulty

Easy

Time

30m

Serving

3

This bread is baked in Yangchen flower-shaped cupcake mold. After unmolding, it looks like a flying saucer, so it has the name. It has cheese stuffing in the middle, and the cheese has homemade candied orange peel. Infinite, fragrance of lips and teeth.

Flying Saucer Buns

1. Put all the bread ingredients except butter into the bucket of the bread machine, add them in the order of liquid first, then flour, and knead the dough.

2. When the dough is kneaded until a thick film can be drawn, add butter and continue to knead the dough to the fully expanded stage for basic fermentation.

3. When the dough is fermented to twice its original volume, it is fermented if the hole in the middle does not retract.

4. Take out the fermented dough, divide it into six equal parts, and vent it round and relax for ten minutes.

5. When the dough is loose, we can make fillings, beat the cream cheese with a whisk, add the candied orange zest and powdered sugar, stir evenly and divide into six portions for later use.