Ingredients ?
Filling:
Milk 250ml
Salted butter 15g
Egg yolks 3
Sugar 50g
Low flour 20g
Dough:
High gluten flour 300g
Low gluten flour 80g
Salt 5g
Sugar 60g
Dry Yeast 5g
Warm Water 60ml
Warm Milk 100ml
Eggs 80g (about two)
Unsalted Butter 40g
Methods for Oven-Free Cream Bread ?
Milk 250ml + 15g butter melted on low heat.
Mix 3 egg yolks + 50g sugar + 20g low flour. Add 1
2 in batches and sieve into the pan.
Stir and heat over low heat until reduced.
Cover with plastic wrap to prevent crusting and set aside. Make the dough.
300g high gluten + 80g low gluten sifted + 5g salt + 60g sugar + 5g dry yeast
60g lukewarm water + 100g lukewarm milk + 80g egg kneaded and pulled and then added 40g of butter in 2 batches and kneaded until a film formed.
Cover with plastic wrap and poke a few holes in the wrap with a toothpick, then ferment for 1-2 hours until the dough doubles in size.
Sprinkle flour on the table, knead the dough and cut it in half, then cut it into 12 pieces as shown in the picture.
Cover with plastic wrap and relax for 15 minutes.
Sprinkle flour on the surface, take one dough and roll it out +5 medium filling, fold it in half and pinch the edges tightly to shape, cover with plastic wrap and let it ferment for 40-50 minutes (until the dough doubles in size).
Non-stick frying pan on low heat until browned and turned over.