1. Little Sun Cheese Bun, I fell in love with it after eating it once. The original party originated from @爱和自由老师
2. Preparations: 1. Soak the candied orange peel with proper amount of rum one day in advance. 2. Cut the walnuts into small pieces for later use (raw walnuts need to be roasted first)
3. Production process: Put the raw materials except butter, orange peel and walnuts together and knead to the expansion stage (the thicker film can be pulled out). Add butter and continue to knead the dough to the complete stage (a thin film can be pulled out). Add the drained candied orange zest and walnuts at the last minute and knead well
4. Cover the kneaded dough with plastic wrap, and ferment at room temperature to 2.5 times its size. Just press with your fingers and do not retract.
5. To prepare the filling during fermentation: add cream cheese that has softened at room temperature to powdered sugar and mix well.
6. Divide equally into 4 equal portions, wrap them in plastic wrap, and put them in the refrigerator.
7. Divide the fermented dough into 4 equal parts, vent and round. Cover with plastic wrap and let rest for 15 minutes. Press the loosened dough gently, put the cheese filling and close it.
8. Let the dough relax for 5 minutes, pat it flat, and put it in the refrigerator to freeze for 15 minutes.
9. Take out the dough, face down, cut the word "rice" in the center, and divide it into 8 equal parts. Be careful not to cut the outer circle.
10. Turn the sharp corners outward and place it on the baking tray
11. Divide each sharp corner into two and arrange them. Cover with plastic wrap. Put a plate of warm water in the oven, turn on the fermentation mode at 30 degrees, and ferment for about 30 minutes to double the size. At the end of fermentation, brush the egg liquid on the surface of the dough.
12. Put it in the preheated oven, 165 degrees middle, up and down, 20 minutes.
13. The candied orange peel soaked in rum, the crispy dried walnuts and cream cheese are really delicious. Don’t want it.
Tips:Tips: 1 Freeze the stuffing after wrapping it to facilitate later modeling.
