Whipped Cream Buns-work Hard and Look Forward to A Good Result!
1.
Melt the yeast in the main ingredient with warm water, pour it into all the weighed main dough materials, mix well, and knead until the surface of the dough is smooth (because a lot of light cream is added, I didn't add butter) and fermented at room temperature for half an hour. Put it in the refrigerator and ferment for about 24 hours, because I have to invigilate the test and I can’t spare time, my dough is put in the refrigerator for about 48 hours, but the time can’t be longer.
2.
Cut the medium-type dough into small pieces, weigh the ingredients of the main dough, put all the ingredients except the yeast into the basin, and add the small-piece medium-type dough
3.
After mixing well, start to knead and beat the dough until the sugar is completely kneaded into the dough
4.
Pour the weighed yeast on the surface of the dough. Because of the sugar and salt in the main dough material, in order to prevent the yeast from directly contacting the sugar and salt, knead the sugar and salt before adding the yeast.
5.
Knead the dough until the surface is smooth and form a thicker film. Add butter
6.
Continue to beat the dough to the expansion stage, pull open the film, the edge of the hole is jagged. Cover with plastic wrap and let the dough rest and relax for 30 minutes. (My dough state is almost at its complete stage)
7.
Weigh the dough and divide it into 6 equal parts (I weigh 42 grams each)
8.
Take a small dough and sprinkle a little high-gluten flour on the surface to prevent staining
9.
Roll out from the middle up and down into a beef tongue shape
10.
Turn over, rough side up, rotate 90 degrees, thin the bottom edge
11.
Put the coconut paste on the sink and spread it out
12.
Roll up
13.
Tighten the seal
14.
I also made 4 kinds of dumplings involving red bean paste, chestnut dumplings, and chocolate beans. 6 sticks of buns made 4 kinds of dumplings, which was enjoyable at a time.
15.
Put it on the baking tray, arrange it, put it in a warm and humid place, and let it grow to about 2 times the size (I put it in the oven, put hot water underneath it to warm and moisturize, and let it go for 80 minutes)
16.
Preheat the oven to 180 degrees, and evenly brush a layer of water and egg mixture on the surface of the bag
17.
Sprinkle coconut paste on the surface of the coconut paste, sprinkle white sesame on the surface of the bean paste paste, and put chocolate flowers on the surface of the chocolate paste. The chestnut paste is more wronged, and nothing is left is the Berlin paste.
18.
After the oven is out, put it on the grill to dissipate heat. After the bread cools, put it in a sealed bag and store at room temperature
19.
Simply cut the lace with oiled paper, wrap it, and tie it with a ribbon
20.
This is the coconut paste
21.
Take a look at the inside, it's really too soft
