Strawberry Cheese Bun
by Rice sprouts
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. After mixing the materials, use the oil method to knead to the expansion stage, and then carry out the basic fermentation to double the size.
2. When the dough is fermenting, soften the butter in ingredient 2 and mix with powdered sugar and salt, and stir well.
3. Add the egg mixture in two batches and stir evenly, then sift in the low powder and mix well. This is the batter that will be decorated on the surface afterwards. Cover with plastic wrap and put it in a warm place for later use (I put it in a steamer filled with warm water, the water temperature is 40 degrees).
4. Take out the fermented dough and ventilate, divide into four parts, round and relax for 15 minutes.
5. Roll out the dough and put in a small box of strawberry cheese.
6. Wrap and seal.
7. Put the seal down and put it in the baking tray. Put anti-stick greased paper in the baking tray in advance. Carry out the second fermentation to double the size.
8. Then squeeze the batter from 3 on the surface and squeeze it on the surface of the dough. I didn’t use the mouthpiece, and I didn’t have enough skill, so it was ugly to squeeze it, let’s make do, haha...preheat the oven while squeezing the batter, preheating at 190 degrees For 10 minutes, put the dough into baking for another 20 minutes.
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