Milk Tea Yogurt Soft European

Name: Milk Tea Yogurt Soft European
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 315g Arowana bread with wheat flour; 3g salt; 18g Sugar; 3g yeast; 230g Ceylon Milk Tea; 10g butter; 40g boiling water; 220 Cream cheese; Some Red bean paste

by Dance Spirit

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

My son is a fan of my baking, but he always tastes the baked foods I make at the first time, and then according to his own preferences, he can say which products can be reserved for him, or the ones that do not meet his appetite let me Make adjustments. His father has always liked to eat Ruan Ou, but his son is not accustomed to eating, so in order to meet his taste, I specially adjusted it, adding cream cheese and red bean paste, but I did not expect to add this step. After conquering my son, I only called this to be his key reserved product, so that I would often make it for him in the future. And I also specially brought some for my colleagues in the unit to taste, and they also received unanimous praise from everyone: soft, delicious and healthy, don't you be tempted by such good food?
Thinking about it now, the reason why this bread is so soft after a few days is probably due to my new bread flour. When I was buying flour, I saw Arowana’s bread wheat flour and bought some in the mood to give it a try. I didn’t expect the bread to be made quickly, and the water absorption is good. Naturally made bread is soft and no problem for a few days. It seems that I have to keep hoarding some for my son. "

Ingredients

Milk Tea Yogurt Soft European

1. Finished product 1

2. Finished product 2

3. All ingredients: hot seeds: Arowana bread with wheat flour 35 grams of boiling water 40 grams of salt 1 gram of dough material: Arowana bread with wheat flour 315 grams of salt 3 grams of sugar 18 grams of yeast 3 grams of Ceylon milk tea 230 grams of butter 10 grams of filling: Cream cheese 220 grams sugar 20 grams red bean paste appropriate Baking time: about 180 degrees and 25 minutes in the middle.

4. Hot seeds should be refrigerated in the evening in advance. Use the next day, except butter, put all the ingredients in the bread machine, knead the dough, add butter and continue to knead to the complete stage (the state of the glove film).

5. Then the first fermentation is carried out, and the fermentation is more than 2 times. Poke a hole with your finger and it will not immediately retract.

6. Divide into 4 portions and relax for 15 minutes.

7. Add sugar to the cream cheese, stir smoothly with insulated water, and then put it into a piping bag.

8. Roll out the loose dough into a rectangular shape, then squeeze cream cheese on the 2 ends, and put an appropriate amount of red bean paste.

9. Fold the 2 ends toward the middle.

10. Then fold it in half and pinch it tightly.

11. Close the mouth down and carry out the second fermentation for about 30 minutes, then sprinkle with high flour and make a few strokes at will.

12. Put it in the preheated oven and bake it for coloring.

13. Very tasty.

Tips:
Little reminder:
The water absorption of flour is different in each company. Please reserve 10 grams as appropriate. Increase or decrease the oven is also temperamental, so please adjust the time according to your own temperature.