Spiral Swiss Buttercream Buns 螺旋面包

Ingredient

Method

200g high protein flour 100g low protein flour 20g milk powder 80g sugar 1 tsp salt 2.5 tsp instant yeast + 80ml water 100ml milk 30g butter Filling: Swiss Buttercream

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 12-15 small portions,  rub into 30-40CM long. 4. Wrap the dough on the cone shape horn. Sealing both end points to prevent the dough release during 2nd fermentation. 5. Allow the buns to rise on the baking tray for 40 minutes. 6. Egg wash the surface. Bake at 180 degree Celsius for 15 minutes. Remove from oven and cool on wire rack. 7. Un-mould the cone horn from the cool bread. Pipe the buttercream into the hole before served.