Sakura Butter Pancake
Overview
There was some whipped cream left over from making the cake. It was too greasy to eat dry and I couldn’t bear to throw it away. Simply make it into bread. Wilton's pink coloring is added when whipping the cream. The resulting buns are also pink and tender, and the buns themselves are also very delicate and soft. The reason why it is called Sakura Butter Pancake is because of its color, which is as pink as cherry blossom petals
Tags
Ingredients
Steps
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Warm the milk, add the yeast, mix well and let it sit for a few minutes. Mix well with flour, butter and sugar
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Mix all the ingredients in the dough evenly and knead it into a ball. Put it in a plastic bag, tighten the seal, put it in the refrigerator and let it ferment in the refrigerator for about 24 hours
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Weigh out the egg whites, sugar, and salt in a basin. Take out the dough from the refrigerator and ferment until it has doubled in size
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Cut the dough into small pieces and mix evenly with egg white, sugar and salt
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Knead into a smooth dough. The dough should be smooth and a rough film can be pulled out
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Add butter and knead the dough until the butter is completely absorbed by the dough
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The dough is kneaded to the expansion stage, becomes smooth, bubbles appear, and a thin film can be pulled out. Cover with plastic wrap and let the dough cool for 30 minutes
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After 30 minutes, divide the dough into 6 equal portions, each portion is about 90 grams. Cover with plastic wrap and let rest for about 15 minutes
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Take a piece of dough, roll it into a shape of beef tongue, turn it over and roll it up from top to bottom
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Pinch tightly and seal
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Place on baking sheet, leaving space between dough. Leave to ferment in a warm place. After fermentation is completed, brush with a 1:1 mixture of eggs and water and bake in the oven at 180 degrees for about 20 minutes
