Tender strawberry pudding and bread snacks are used to set off this happy moment. The combination of pudding and bread is soft, tender and sweet, and paired with the bright red strawberries that are super suitable for the occasion. It must be said that this kind of cute fresh fruit is just the right thing. when.

I usually accept all the egg tarts, but who knows that the tender custard-like pudding tastes so attractive? Bread is used to serve the soft and tender pudding, which is different from the crispy egg tart. The taste is completely different. Compared with puff pastry, the bread is refreshing and not greasy, and it is large in size, making it even more satisfying.

The pudding method is a no-bake method. After all, after the pudding juice is added to the dough, it is not suitable for baking. Now that the weather is cold, the pudding juice solidifies quickly at room temperature and does not need to be refrigerated to solidify. In this way, the fluffiness of the bread is still maintained and the taste is more delicious.

Preparation materials

Bread: 1 whole egg, 20g sugar, 20g honey, 4g salt, 140g milk, 20g milk powder, 270g high-gluten flour, 4g instant dry yeast, none 30g salted butter

Pudding: 500cc fresh milk, 50cc sweetened condensed milk, 40g sugar, 3 gelatin sheets

Decoration: appropriate amount of Christmas three-color sugar beads, appropriate amount of fresh strawberries, Appropriate amount of powdered sugar

How to make strawberry tender pudding bread:

1. Add liquid ingredients to the bread machine barrel: eggs, honey, sugar, salt; then add milk powder and high-gluten flour, and place on top to rise dry yeast.

2. Start kneading the dough for 20 minutes, then cover and let it rest for 10 minutes.

3. Continue to add butter cubes and start kneading for 20 minutes. The dough can pull out a thin film.

4. Place the dough in the bread barrel, turn on the fermentation function, cover and ferment for about 45 minutes, the dough will expand to 1.5 times in size.

5. Move the dough to the workbench, deflate the dough and divide it into small dough balls of 80g each. Cover and let rest for 10 minutes.

6. Flatten the small dough, shape it into a small ball again, and place it in a paper holder.

7. Spread a little melted butter on the bottom of the pudding mold (or other deep tool that can be put into the oven), and press it on the center of the small dough to form a groove in the center of the dough. You can add some on the top. The added weight of the roasting pan allows the grooves to form smoothly during the final fermentation process.

8. Place the bread base and the top baking sheet in a warm place, and ferment for about 45-50 minutes.

9. Preheat the oven to 180 degrees C, then put Step 8 into the oven and bake for about 25 minutes. After baking for about 10 minutes, you can remove the top baking sheet to make the bread dough. Color evenly. After baking, take out the bread and let it cool.

10. After baking, when your hands are no longer hot, take out the pudding cup on top of the bread and you will see the groove in the center of the bread.

11. Preparation of pudding liquid: Soak the gelatine slices in ice water for about 5 minutes to soften them.

12. Put fresh milk, condensed milk and sugar into the milk pot, cook the ingredients over medium-low heat to about 80 degrees C. If there are many bubbles around the milk pot, turn off the heat. Be careful not to boil the milk!!!

13. After the milk pot is turned off, slowly add the egg liquid into the milk pot immediately, stirring quickly while adding it (remember, the egg liquid should be added very slowly to avoid turning into egg flakes) to become pudding juice.

14. Squeeze out the water from the softened gelatine, add it to the pudding juice, and stir to completely melt it into the pudding juice.

15. Sieve the pudding juice twice to remove impurities.

16. Put the pudding juice into the groove of the cooled bread and try to fill the groove as much as possible.

17. Place the bread base at room temperature (my room temperature is about 10 degrees). After 4 hours, the pudding liquid will solidify.

18. Decorate the pudding bread with sugar beads and strawberries, and sprinkle with powdered sugar~finished!