Spring Strawberry Season [Romantic Strawberry Cheese Triangular Bun]

Overview

Went picking strawberries again on the weekend. I feel that eating strawberries is a taste and visual enjoyment. As soon as we entered the strawberry greenhouse, the red strawberries were like little lanterns on the green vines, coming towards us with a touch of sweetness. They were so cute. When I was a child, I loved picking strawberries. My mother always planted a large patch of strawberries in front of the house. Generally, by mid-May, the strawberries would begin to mature. My sister and I go to the strawberry field every day. As soon as a strawberry turns red, it will be picked by two greedy cats. Although there will be ripe fruits every day at first, there is no large red scene. In late May, it is the peak season for strawberries. At this time, we can finally see large tracts of ripe strawberries, and my sister and I eat them with open stomachs, haha. However, the splendid world of strawberries is always short-lived. As soon as July passes, it disappears and only clumps of abandoned grass are seen. The strawberries quickly disappear. Much like after a passionate piece of music suddenly stops, people are still immersed in the beautiful melody. Nowadays, the technology of growing strawberries is high. Greenhouse strawberries are generally available in December and can be eaten until May Day of next year. Then the strawberries in the open air will take over, extending our strawberry season. I picked too many strawberries over the weekend, and I worked hard to consume them. I made strawberry yogurt cake, brewed a large bottle of strawberry wine, and also made this romantic [Strawberry Cheese Triangular Bun]. I took a bite of the soft bread and the fragrant strawberry cheese filling. It was so delicious that I couldn’t stop eating it.

Tags

• baking
• children
• bread
• breakfast
• butter
• cake flour
• high powder
• milk powder
• whole eggs
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Knead all the bread ingredients except butter together until a smooth dough is formed. Add butter and continue kneading until a thin film is drawn out.

   

2. 2 Carry out the first fermentation. After rising, deflate the dough and divide it evenly into 11 small doughs. Cover with plastic wrap and rest for 15 minutes.

   

3. 3 Take a small piece of dough and roll it into a triangle shape, then add an appropriate amount of strawberry cheese filling. (In advance, mix 100 grams of strawberries, 50 grams of milk, 40 grams of cream cheese, 25 grams of fine sugar, 30 grams of glutinous rice flour, and 10 grams of butter into a strawberry cheese filling)

   

4. 4 Shape the dough into a triangle shape and place it with the mouth facing down. Then take a small dough and roughly divide it into 10 long strips. Roll it into a length of at least 20 cm, fold it in half and twist it into a long twist shape.

   

5. 5 Tie the long twist-shaped dough to the shaped bread embryo, fix it with the seam facing down, and place it on the baking sheet for the second fermentation.

   

6. 6 Brush the surface of the risen dough with egg wash, and bake in a preheated oven at 210 degrees for about 10 minutes.