Vanilla Custard Buns
by Pineapple Nana
Favorite
Difficulty
Normal
Time
24h
Serving
2
1. Put all the medium dough materials into the cook machine, knead until the dough is smooth, and ferment at room temperature to 3 times its size.
2. Tear the fermented medium type dough into small pieces, mix with other materials of the main dough, knead it to a thick film, add butter and knead until it expands.
3. Roll the kneaded dough into a rectangular shape and freeze it in the refrigerator for 20 minutes. Put it in the refrigerator after sealing.
4. After freezing, roll the dough into a rectangular shape.
5. Spread the custard sauce on two-thirds of the dough, pay attention, leave one-third unpainted.
6. Fold the unsmeared third to the middle.
7. Fold the remaining third to the middle, seal the openings at both ends, and freeze for 20 minutes in the refrigerator.
8. After taking out the dough, open it to the left and right, and roll it into a positive direction, the length and width are the same as the baking pan.
9. Divide the rolled dough into 6 equal parts and separate them.
10. Cut small portions of dough from the middle. Do not cut both ends. Cut the seals at both ends and take them out twice from the outside to the inside.
11. After finishing everything, put it in a baking tray for second serve.
12. Sprinkle water on the surface and sprinkle crumbs on the surface.
13. Bake the oven at 180 degrees for 28-32 minutes, adjust the specific temperature according to your oven temperament, and observe the coloring.
14. Keep it cool and airtight when baked.
Tips:1. The filling can feel like you like, change to other flavors
2. Freezing the dough is to make it easy to roll, and freezing will not allow it to continue to ferment, but do not freeze it for too long
