Quicksand Shortcake Buns

Overview

I haven’t made puff pastry buns for a long time. I bought sliced yellow buns, but the temperature at home is still too low, so the puff pastry this time is still not ideal!

Tags

• baking
• afternoon tea
• butter
• cake flour
• custard powder
• egg
• high powder
• milk powder
• salted egg yolk
• sugar
• wrap in butter
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Weigh all the main ingredients and pour them into the mixing barrel of the chef's machine

   

2. 2 Knead into a smooth dough and check if it forms a thin film

   

3. 3 Let the dough double in size for the first time. Gently squeeze the dough with your hands to remove air bubbles. Place it in the refrigerator and let it rest for 20 minutes

   

4. 4 Put the flaky butter into a plastic bag, crush it into thin slices with a rolling pin, and refrigerate until hard

   

5. 5 Take out the chilled dough and roll it into a rectangular shape

   

6. 6 Place thin slices of butter in the center

   

7. 7 Wrap the butter slices into the dough and press the edges tightly

   

8. 8 Use a rolling pin to roll the buttered dough out again into a rectangular thin sheet

   

9. 9 Fold the dough piece from 1/3 of one end to the middle, and fold the other end from 1/3 to the middle. This is the first 30% discount

   

10. 10 Use a rolling pin to roll it out again, and repeat the above process and fold it in thirds again. This is the second time to fold the dough into three. Put the three-folded dough into the refrigerator to rest for 20 minutes. Roll it out again into a rectangular thin sheet and fold it into four again

    

11. 11 Fold the dough into quarters, refrigerate it for 20 minutes, and roll it out into thin slices

    

12. 12 Cut into small isosceles triangles with a knife

    

13. 13 Take a small triangular piece of dough and make a slit at the midpoint of the bottom of the triangle; use two hands to hold the two corners, roll it up and brush a layer of whole egg wash on the top tip

    

14. 14 Then roll it up completely

    

15. 15 Roll it up and place it on a baking tray for final fermentation

    

16. 16 After fermentation is completed, take it out and brush a layer of whole egg liquid on the surface,

    

17. 17 Put it into a preheated oven at 200 degrees and bake for about 10 minutes until the surface is golden brown

    

18. 18 Prepare the quicksand filling: add butter, sugar, custard powder and milk with hot water in a bowl and mix well

    

19. 19 Add chopped salted egg yolk particles

    

20. 20 Mix well

    

21. 21 For a good taste, it is best to filter it and put it into a piping bag with a puff tip

    

22. 22 Squeeze the quicksand filling in and you’re done

    

23. 23 Finished product pictures