Orange vanilla pudding bag recipe

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the recipe of orange vanilla pudding buns.

1. Bread part: Dissolve fresh yeast in appropriate amount of warm milk. Beat the eggs into egg liquid.

2.1 Add butter, stir at low speed until evenly mixed, then stir at high speed for 5 minutes until a thin film appears.

3.2 Mix the milk with dissolved yeast, the remaining milk, flour, sugar, 30g egg liquid and natural yeast at low speed, then switch to high speed and mix for 3 minutes until it becomes a smooth dough. The remaining egg liquid will be used to brush the bread later.

4.121 The fermented dough has a very obvious volume increase.

5.212Finally add salt and stir well. Pour into a basin, cover with a plastic bag, and ferment at around 28 degrees for 45-60 minutes.

6. Divide into 8 pieces, each weighing about 60g, and roll them into balls. Let it sit for 20 minutes.

7. Take a dough and flatten it into a round shape with your palm.

8.1 Fold the top 1/3 downwards and pinch it tightly while folding.

9.2 Fold about 1/3 of the bottom of the circle towards the middle.

10.1 Place the cake with the seam facing down on a baking tray lined with baking paper for the second fermentation. Because I had a class to attend, I put it in the fridge to ferment for 4 hours, and then let it ferment at room temperature for about 2 hours. If there is time, the second fermentation can be carried out at 28 degrees for about 1 hour. But the amount of yeast must be within the upper limit.

11.2 Finally, pinch the edges tightly to form an olive shape.

12. The fermented dough has a significant increase in volume. Brush with egg wash. Place in preheated oven at 180 degrees for about 16 minutes.

13. Take out the baked bread and wait for it to cool down.

14. The specific operation process of the pudding part has been posted before, just search it~. The slightly different thing is that we need a more "solid" pudding here. After the pudding is ready, turn off the heat, sift in about 10g of starch, stir evenly, then turn on the heat again and stir continuously until the pudding becomes no longer liquid. Add more starch if necessary.

15. Drain the canned oranges. I use canned oranges because if you peel the oranges yourself, you have to peel and remove the skin and tendons. If you don’t mind the trouble, fresh oranges will also work. Then use a spoon to mix it into the pudding and crush it in appropriate amount. The shape is not liquid at all, because I will eat it with bread later.

16. Whip the cream.

17. Cut a slit in the cold bread, but don’t cut it off.

18. Stuff as much orange-vanilla pudding as you can in the middle.

19. To make it look more attractive, use a chrysanthemum head to squeeze out the whipped cream on top. Make as much as you eat, otherwise the bread will not taste good.

Many people nowadays don’t know how to cook. After all, with the development of social life and the very developed catering industry, our needs for food are basically met. However, homemade food still has a different flavor. You can try to make orange vanilla pudding buns yourself according to the introduction above.