ice bun

ingredients (makes 6)

killer toast dough (1 portion)

filling
2 egg yolk
30g monk fruit sweetener (substitute with sugar)
10g potato starch, sifted (substitute with corn starch)
150g milk, boiled
5g butter
1/2 tsp vanilla paste

15g icing sugar
80g cream cheese, softened

90g whipping cream

食材(可做6 个)

夺命软吐司面团 (1份)

内馅
蛋黄 2个
罗汉果糖精 30克(可用白糖替代)
土豆淀粉 10克、过筛(可用玉米淀粉替代)
牛奶 150克、沸腾
黄油 5克
浓缩香草精 1/2小匙

糖粉 15克
奶油奶酪 80克、软化

淡奶油 90克

Directions/做法

start off by preparing dough
whilst dough is kneading, prepare filling
beat sugar with egg yolk then add in sifted potato starch
incorporate well
drizzle in boiled milk slowly and whisk swiftly and continuously
sift mixture into saucepan
事先准备面团
揉面团当儿准备内馅
白糖和蛋黄充分拌匀后加入过筛后的土豆淀粉
拌匀
慢速倒入沸腾了的牛奶并不停、迅速搅拌蛋黄糊
将其过筛入奶锅

whisk mixture constantly over medium heat till it thickens
stir in butter and mix well
turn off heat and add in vanilla paste
place cling wrap directly over custard and chill
以中火将面糊加热、中间不停搅拌至到面糊变浓稠
加入黄油、拌匀
离火,加入香草精
保鲜膜直接覆盖在卡仕达面部、冷藏备用

meantime, beat icing sugar into cream cheese till mixture is smooth
奶油奶酪和糖粉搅拌至顺滑

beat whipping cream till soft peak
add whipped cream and cream cheese into custard
mix well and chill
淡奶油打发至七成
将打发的淡奶油和奶油奶酪拌入冷藏的卡仕达
搅拌均匀、冷藏备用

divide dough into 6 equal portions c. 79g per portion
once risen, bake in centre rack of 175 degrees C preheated oven for 15mins
揉好的面团分割成六份 ~ 约 79克一份
发酵后,送入预热至 175摄氏度中层烤箱烤 15分钟

allow bread to cool completely
让面包完全冷却

pipe custard into cooled bun
卡仕达用裱花袋挤入面包

cling wrap each bun and freeze overnight
面包以保鲜膜密封、隔夜冷冻

remove bun from freezer and allow to return to room temperature before serving
(sift icing sugar on bun if desired)
享用前,将面包从冷藏库取出回温(可筛上一点糖粉在上桌哈)

 

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Victoria Bakes – Baking into the Ether