Hi everyone, this is Lisa
Today we're going to make a traditional bread with buttercream filling
The taste is similar to the margarine we had when we were kids
This fluffy and soft bread is filled with smooth and creamy buttercream
and it doesn't feel greasy at all
Let's start by making a Poolish starter in 2 minutes
Mix yeast with water at about 35 degrees Celsius until it dissolves
then stir it into a wet dough
Cover the dough with cling wrap and let it ferment at room temperature for an hour
then put it in the refrigerator for 15-18 hours
The Poolish starter can also be fermented at room temperature without refrigeration
A successful poolish starter should have a bubbly surface
increased volume
and a honeycomb structure inside
Add milk to the poolish starter and mix
To make the bread dough, mix some dry ingredients in a mixing bowl
then add eggs
the poolish starter mixed with milk
Adjust the amount of milk according to the water absorption of the flour
If the dough is too wet during mixing
it's okay to add a small amount of flour
Mix the dough until it can be stretched into a think film
then add softened butter at room temperature
and continue mixing until a thin film forms
Even the edges of the holes are smooth
Fold the dough towards the bottom repeatedly
until the surface is smooth
spray some oil to prevent sticking
and let it proof in a warm place until doubled in size
A well-risen dough should not collapse or shrink back
Divide it into 8 portions
65g each
Roll them into balls
Let them rest for 15 minutes
Taking one dough, place the smooth side down and punch to remove the air
Roll it out into a 15-18 cm rectangle
pinch the bottom thin for easy sealing
roll it up into the shape of a hot dog bun
and seal the bottom tightly
Leave enough space between the doughs
Put the doughs into an oven preheated to 35°C
and with a humidity of about 75% for the first proof
You can put a bowl of hot water or spray water to maintain the internal humidity
After about 50-60 minutes of proof
take them out and preheat the oven to 170°C.
Put the tray on the lower rack of the preheated oven
and bake them at 170°C for 20-22 minutes
Please adjust the time and temperature according to your own oven
Transfer the bread on the cooking rack after taking them out of the oven
Give the bread a bun wash immediately or melted butter while they are still hot
The recipe for bun wash is in the description area below the video
Then sprinkle with desiccated coconut on top
let them cool completely
Now let's make the buttercream filling
The butter should be softened at room temperature until it can be easily pressed
If using a microwave to soften, be careful not to let it melt.
For those who like salty buttercream, add a pinch of salt
Whisk the butter until it is completely softened
Add the icing sugar
and continue mixing until the butter becomes light and pale yellow.
At this point, slowly pour in room temperature cream in several batches.
It is crucial that the cream must be at room temperature
otherwise, there may be separation of oil and water after mixing
After each addition of cream, stir until completely combined before adding the next batch.
This traditional buttercream filling has the same taste and texture as the margarine when we were young
Very smooth and not easily melted
Put it in a piping bag
with a large star-shaped piping tip
Cut the bread in the middle but do not cut through
Pipe in two different ways
If you don't like desiccated coconut on the surface, you can use icing sugar instead
Soft bread filled with smooth buttercream
brings you back to your childhood
This bread is easy to make
You are also welcome to share your work on my Facebook page
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See you next time