Whipped cream puff pastry - work hard and hope for a good result!

Overview

There was a lot of whipped cream left over from making the cream cake. In line with the principle of not wasting it, I added it to the bread making. Fangzi made adjustments based on the classic Hokkaido toast, and the finished product is very soft. A great place to get rid of leftover cream.

Tags

• baking
• bread
• add sugar and whipped cream
• butter
• kite bread flour
• sugar
• vanilla sugar
• yeast
• protein
• salt
• water

Ingredients

Steps

1. 1 Dissolve the yeast in the main ingredients with warm water first, pour it into all the weighed main dough ingredients, mix evenly, and knead until the surface of the dough is smooth (because I added a lot of light cream, I did not add butter). Ferment at room temperature for half an hour, and put it in the refrigerator to ferment for about 24 hours. Because I have to supervise the exam, I can't spare the time. My dough was put in the refrigerator for about 48 hours, but it can't be longer

   

2. 2 Cut the risen medium-sized dough into small pieces, weigh the ingredients for the main dough, put all the ingredients except yeast into a basin, and add the medium-sized dough cut into small pieces

   

3. 3 After mixing evenly, start kneading and beating the dough until the sugar is completely incorporated into the dough

   

4. 4 Pour the weighed yeast on the surface of the dough. Because of the sugar and salt in the main dough ingredients, in order to prevent the yeast from directly contacting the sugar and salt, knead the sugar and salt first, and then add the yeast.

   

5. 5 Knead the dough until the surface is smooth and can form a thick film, add butter

   

6. 6 Continue to beat the dough to the expansion stage, pull the film apart, and the edges of the holes will appear jagged. Cover with plastic wrap and let the dough rest for 30 minutes. (My dough is almost at the complete stage)

   

7. 7 Weigh the dough and divide it into 6 equal parts (each small dough weighs 42 grams)

   

8. 8 Take a small dough and sprinkle a little high-gluten flour on the surface to prevent sticking

   

9. 9 Roll it out from the middle up and down into a ox tongue shape

   

10. 10 Turn over, with the rough side facing up, rotate 90 degrees, and thin the bottom edge

    

11. 11 Place the coconut filling and spread it out

    

12. 12 Roll up

    

13. 13 Tighten the seal

    

14. 14 I also made rolled bean paste filling, chestnut filling, and chocolate bean filling. I made a total of 4 kinds of fillings with 6 row buns. It was a pleasure to eat at once

    

15. 15 Place it on the baking sheet, arrange it well, and put it in a warm and humid place until it rises to about 2 times in size (I put it in the oven with hot water underneath to warm and moisturize it, and let it rise for 80 minutes)

    

16. 16 Preheat the oven to 180 degrees and brush the surface of the buns evenly with a mixture of water and eggs

    

17. 17 Sprinkle coconut on the surface of the coconut filling, sprinkle white sesame seeds on the surface of the bean paste filling, put chocolate flowers on the chocolate filling after it is baked, the chestnut filling is a bit awkward, and the Berlin filling with nothing on it

    

18. 18 After taking it out of the oven, place it on the grill to cool down. After the bread has cooled, place it in a sealed bag and store it at room temperature

    

19. 19 Simply cut the lace with oil paper, wrap it up, and tie it with a ribbon

    

20. 20 This is made from coconut milk

    

21. 21 Look inside, it’s really too soft