Dragon Fruit Soft European Buns

Ingredients:

300g high-gluten flour

70g milk (reserve 10g for adjustment)

100g dragon fruit pulp

1 egg

3g yeast

2g sugar (add more if you like it sweeter)

Salt 2g

250g custard filling (can be substituted with bean paste filling)

Steps:

1. Prepare dragon fruit

Press the pulp into Puree or mash and set aside

2. Dough

Mix all the ingredients except the filling, and knead until even and smooth, without seeking to form a film. < /p>

3. Fermentation

Cover with plastic wrap and ferment until doubled in size. Dip your finger in flour and poke the hole without retracting.

Method: Natural fermentation in a warm place/oven at 38 degrees

4. Shaping

Press to deflate and divide into 6 equal parts and shape into balls. Cover with plastic wrap and rest for 10 minutes. Roll the small dough into an oval shape, add fillings and shape into a triangle, seal it tightly and put it in the baking pan.

5. Second fermentation

Ferment until about 1.5 times (round and bulging)

Method: Natural fermentation in a warm place/oven at 38 degrees

Sift dry flour on the surface and lightly cut out patterns with a sharp knife.

7. Bake

After preheating the oven, set the upper and lower tubes to 170 degrees for 20 minutes. After 5 minutes, cover with tin foil (to prevent discoloration).