Tang Zhong Custard Pineapple Bun

Overview

I've been making bread a lot since I got an oven. The bread made now is getting better and better. But it's not as soft as the ones sold outside. Often the food that is baked very soft on the day will not be so soft the next day. This is the first time I’ve made bread using the Tangzhong method. Adding too much Tangzhong makes the dough too soft. Dry flour is added for better shaping, so the baked product’s skin is not smooth. However, it does not affect the taste. This squishy feeling makes me want to cry. It's still very soft after two days. Great! I don’t know how many days this soft texture can last, because I had completely wiped it out after two days.

Tags

• baking
• butter
• cake flour
• coconut
• coconut juice
• egg
• high gluten flour
• milk powder
• sugar
• milk
• salt

Ingredients

Steps

1. 1 Prepare the soup first. Mix water and high-gluten flour into a thin paste in a ratio of 5:1. I used 100g water and 20g high powder.

   

2. 2 Boil water in a large pot until tiny bubbles begin to appear on the edge of the pot. Turn off the heat and place the small pot with the thin paste in the hot water. Stir continuously until the thin paste becomes thick and white. Take out the small pot, cover it and let it cool. The amount of soup I use for bread lasts twice. If not used up, it can be sealed and stored in the refrigerator.

   

3. 3 Put 200g of milk into the bread machine, 1 beaten egg, sugar and salt diagonally. Only add about 2g of salt and an appropriate amount of sugar. I use chilled milk to make the dough easier to form.

   

4. 4 Add the thoroughly cooled soup stock, and then add 300g of high flour. Make a small hole in the middle and add about 5g of yeast powder. I put all the soup I made this time, but the dough was too soft and sticky and difficult to shape. But the baked bread tastes particularly soft.

   

5. 5 Run the bread machine kneading program 3 times. Add about 20g of butter halfway through the second time. Flour absorbs water in different amounts, so the recipe cannot be followed exactly. In short, it should be a little thin at first, and it will be fine after a while. After mixing, wait for fermentation.

   

6. 6 Now make the custard filling. Many people make it by steaming. In this method, you need to soften the butter first, then add sugar and beat it. And you have to stir it every 5 minutes while steaming. It always feels time-consuming and troublesome. I use the frying method, which is more convenient and saves time. Beat two eggs.

   

7. 7 Add appropriate amount of sugar and mix well.

   

8. 8 Add 100g coconut milk and mix well. The one I bought has coconut meat, so there are some small particles.

   

9. 9 Sift in 15 grams of low flour, and then sift in an appropriate amount of milk powder. Mix thoroughly into a thin paste. I use half and half flour and half flour, but you can also use only cake flour.

   

10. 10 Heat the pot and melt about 20g of butter.

    

11. 11 Pour in the thin paste, stir constantly over low heat, and it will soon form a dough. When it is about to form a ball, add an appropriate amount of grated coconut and stir-fry until it is about to form a ball. This kind of stuffing is easy to stir-fry, it is ready in a minute or two, and the stuffing can hold together without sticking to the wall of the pan.

    

12. 12 Take a piece of custard filling and flatten it, wrap it with homemade pineapple jam, then seal it and knead it into a ball. For some reason I didn't take a picture of the rolled stuffing ball. I put a picture of the bread being made, and in the middle is the kneaded pineapple custard filling.

    

13. 13 Take out the risen dough and divide it into as many equal portions as you need. I added too much to the soup this time and the dough was too thin and soft, making it difficult to work with, so I had to add a little dry flour.

    

14. 14 Wrap the fillings in a baking pan and let rise for a second time. I first heated the oven at 100 degrees for three minutes, then put in a bowl of hot water at 60 degrees, and then placed the baking sheet for secondary fermentation for half an hour.

    

15. 15 Take out the fermented bread and while the oven is preheating, spread a layer of egg wash on the surface of the bread. Then bake in the oven at 180 degrees for 12 minutes.

    

16. 16 Different ovens have different temperaments, so you have to control the time. Since the filling is cooked, it should not be baked for too long. After baking, take it out immediately and let it cool before sealing it in a plastic bag.