Danish custard buns
Overview
One kind of puff pastry can transform many puff pastry breads. Friends who like this type of bread must not miss it. Today I will introduce how to make Danish custard buns.
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Ingredients
Steps
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Mix all-purpose flour, 250G eggs, 50G cream, 30G milk, 100G sugar, 30G salt, 5G baking powder and 4G, knead into a film-forming dough and then ferment for the first time.
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After the first fermentation, take out the dough and press out the air inside, as shown in Figure 2 and fold it into three folds.
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Fold it into thirds again lengthwise.
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Finally, form the ball into a round shape and put it in a plastic bag. Put it in the refrigerator for the second fermentation. This fermentation usually takes more than 15 hours. Therefore, try to complete this step one day in advance.
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Roll out 125G butter into an even square.
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Take out the dough that has fermented in the refrigerator. Roll it into a square slightly larger than the butter, and place the butter in the center.
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Wrap it up as shown in the picture.
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Then roll the dough covered with butter into a rectangular shape, fold it in three and put it in the refrigerator for 30 minutes. After 30 minutes, take it out, roll it into a rectangular sheet again, fold it in three parts again, and put it in the refrigerator for 30 minutes. Repeat this three times, and the puff pastry is ready
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The finished puff pastry can be cut into shapes of various sizes. For example, today’s custard puff pastry is cut into squares
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Squeeze custard in the center.
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Wrap it up as shown in the picture and cut lace around the edges.
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After everything is done, ferment it before baking. After fermentation, apply egg liquid. Preheat the oven to 220 degrees and bake for 12 minutes.
