Chinese Food
Sauteed pork bun with dragon fruit and cheese
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I want to make a colorful soft European bag, but I don't want to add pigment. It's just good to replace some water with the juice of the dragon fruit press. The bread I made has its own fruit fragrance. The color is also beautiful. You can add all kinds of fillings you like. The cheese I added. You can also replace it at will.
Cooking ingredients
Cooking Steps
Step1:Press the Pitaya juice, together with all materials except butter and stuffing, into the toaster. Turn on the dough mode. After the dough is well kneaded, put in the butter softened at room temperature. Continue to knead to the state of glove film. Then round the dough. Put it into a container and cover with plastic wrap. Ferment in the oven to twice the size. (below 30 degrees
Step2:Beat the fermented dough with hands to exhaust. Divide it into 6 parts on average. Then round it.
Step3:Cover and relax for 15 minutes. At the same time, prepare the stuffing - cream cheese to soften at room temperature. Add sugar powder. Beat with electric beater until smooth.
Step4:Take a portion of the dough. Roll the rolling pin round. Squeeze in some cream cheese. I sprinkle cranberry on it (not included).
Step5:Squeeze the dough from three directions to the middle. As shown in the figure, you need to control the position of the center. The shape will look good.
Step6:Then make an edge to the three corners respectively, as shown in the figure. Pay attention to knead it several times to avoid cracking the filling.
Step7:After kneading one by one, turn it over and put it on the baking tray covered with oil paper.
Step8:Use the cutter to cut the lines you like. Then sprinkle a thin layer of low gluten powder.
Step9:Put a bowl of hot water in the oven. Put the baking tray in for the second fermentation. About 30 minutes.
Step10:Take it out after fermentation. Preheat the oven. Bake it at 180 ℃ for 1520 minutes. In order to keep the color, cover it with tin paper after 10 minutes.
Step11:It's out of the oven. Let it cool and enjoy it.
Cooking tips:1. The weight of the Pitaya puree can be adjusted according to the dry and wet conditions of the dough. If it's too dry, add some water or milk. 2. When cutting bags, pay attention not to cut the main vein too deep. It will crack too much and not look good when baked. There are skills in making delicious dishes.
