Pastry stuffed buns
Overview
[Soufflé Rice Buns] Make good use of butter, and there will always be surprises. I don’t know who first tried this and made soufflé rice. I think it must have brought a big surprise. The snowflake-like crispy grains are not only beautiful, but also delicious. It is also butter, flour and powdered sugar, and the effect is really different!
Tags
Ingredients
Steps
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, material A, is also the material of bread.
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Add the other ingredients in ingredient A except butter to the bread machine in the order of liquid first and then powder, and mix well first. Then start the bread machine dough mixing program.
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After kneading the dough into an initially malleable dough, add butter and start the dough kneading program of the bread machine again to knead the dough into a stretched film state. Place in bread machine to rise.
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Ingredients B, also add soufflé crumbs.
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After the butter is soft, add flour and powdered sugar,
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Use your hands to knead the butter and dough into unevenly sized crispy pieces.
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After the dough has risen for 25 minutes, take it out and divide it into pieces. (I now let one round last for twenty to twenty-five minutes, which is pretty good)
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Roll into a ball, cover with plastic wrap and rest for 10 minutes.
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Shape the rested dough and roll it into a long shape.
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Make it as long as possible, don't roll it hard, roll it to the ideal state while relaxing.
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Roll the dough sheet along the long edge into a strip.
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, do it one by one and put it into the baking pan.
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Put it in the oven for fermentation. You need to put hot water in the oven to increase the humidity.
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Take out the risen bread, brush with egg wash and sprinkle with soufflé granules,
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Put it in the middle rack of the oven and heat it to 180 degrees for about 15 minutes. When the color is ideal, it can be taken out of the oven.
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The bread is ready!
