Without the need for butter, you can easily punch out a strong film. Try this stuffed bun with light cream so you don't need to add extra butter! About the filling: I would like to highly recommend that I try the salted egg yolk pumpkin filling. Steamed salted egg yolks with pumpkin puree, plus a bit of seaweed pork floss, slightly salty taste, as a sandwich filling, not greasy at all! Recipe can make 6 star-shaped breads, if you want to be fuller, you can make 5!
By Dusty 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Ingredients: High gluten flour 250 g
Whole egg mixture 52 g
Light cream 170 g
Caster sugar 30 g
Salt 3 g
Resistant to high sugar dried yeast 3.5 g
Filling: 4 salted egg yolks
Pumpkin puree 100 g
Light cream 10 g
Seaweed Pork Floss 15 g
Excipients: egg yolk liquid to taste
White sesame seeds to taste
<h2>Practice steps</h2>
1, 1, prepare materials.
2, 2, bread material into the noodle bucket, salt and sugar are placed separately, yeast does not contact with salt sugar.
3, 3, open a gear to mix to no dry powder, turn 4-5 gears to hit the dough smooth hook. Because there is no butter, the direct use of light cream, the process of beating the dough will be longer, if the weather is hot, you need to add ice packs to control the surface temperature.
4, 4, take out the beaten dough folded round, cut a piece and slowly pull open, can prop out a transparent and slightly strong film.
5, 5, roll round into the box, cover plastic wrap. 27-28 degrees, fermentation to 2 times larger.
6, 6, prepare the filling during fermentation. Steamed pumpkin + steamed salted egg yolk + light cream + meat floss, mix well.
7, 7, divide into 6 parts and roll into a round, about 30 grams a portion.
8, 8, fermentation is good, fingers dipped in powder poke holes, do not immediately retract and collapse. Remove and press the exhaust.
9, 9, Divide into 8 parts, each 85 g. Roll the dough and cover with plastic wrap to loosen for 15 minutes.
10, 10, take a loose dough, pat flat roll out into a circle, turn over the dough and put the filling ball.
11, 11, wrap up the filling, close the mouth and pinch it down, slightly arrange it and put it into the star mold.
12, 12, all the operation is completed, placed on the grill, add a bowl of warm water to increase humidity, oven fermentation stall, 35-36 degrees fermentation for about 40 minutes. Ferments to 2 times larger.
13, 13, Near the end of fermentation, remove the 190 degree preheat oven. Brush with a layer of egg yolk liquid and sprinkle with white sesame seeds.
14, 14, put in the preheated oven, top 170, down 180 bake for 25 minutes. Color satisfactorily stamped tin foil in time.
15, 15, after baking, take out, take off the mold and cool.
16. Finished product
17. Finished product
18. Finished product
<h2>Tips</h2>
Note: 1. The oven used in the text is PE3050, which is for reference when baking warm. 2. After the second shot is completed, the finger gently presses the surface of the bread embryo and slowly rebounds. 3, want the star shape is more full, you can make 5.
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