Cream Sherbet Buns

Overview

How to cook Cream Sherbet Buns at home

Knead the dough with oil until it expands, cover with plastic wrap and ferment until it doubles in size.
After deflating, divide into 6 equal parts, round and let rest for 15 minutes.
Take a piece of dough and roll it into a rectangular shape, roll it up and down to the middle, and pinch both sides to seal.
.With the seam facing down, place it into a long paper mold.
Cover with plastic wrap and ferment until doubled in size.
Brush the surface with egg wash and pipe the puff batter onto the surface of the bread in an S shape.
Place in a preheated 180 degree oven and let it color for about 20 minutes.
After the bread has cooled, cut it in the middle with a knife, squeeze the cream filling into it with a chrysanthemum mouth, and sprinkle with milk powder.