Orange Vanilla Pudding Bread

Flavor: Fruity; Technique: Baking; Time: Several hours; Difficulty: Easy.

Detailed Steps for Making Orange Vanilla Pudding Bread

Bread part: Dissolve fresh yeast in lukewarm milk. Beat the egg.

Mix the milk with dissolved yeast, remaining milk, flour, sugar, 30g of beaten egg, and dry yeast on low speed until well combined. Then switch to high speed and mix for 3 minutes until a smooth dough forms. Use the remaining beaten egg to brush the bread later.

Add butter, mix on low speed until well combined, then mix on high speed for 5 minutes until a film forms.

Finally, add salt, mix well. Transfer to a bowl, cover with plastic wrap, and let it ferment for 45-60 minutes at around 28 degrees Celsius.

The dough should visibly increase in volume after fermentation.

Divide into 8 pieces, each about 60g, and shape into rounds. Let it rest for 20 minutes.

Take a piece of dough and flatten it into a round shape with your palm.

Fold about 1/3 of the bottom area of the round towards the center.

Fold the top 1/3 down and pinch the edges while folding.

Pinch all edges tightly to naturally form an olive shape.

Place the shaped dough with the pinched side down on a baking sheet lined with parchment paper for the second fermentation. If you have time, the second fermentation can be done at around 28 degrees Celsius for about 1 hour. However, adjust the amount of yeast accordingly.

The dough should visibly increase in volume after fermentation. Brush with beaten egg. Bake in a preheated oven at 180 degrees Celsius for about 16 minutes.

Remove the baked bread and let it cool.

For the pudding part, follow the specific instructions at http://home.meishichina.com/space-298117-do-blog-id-219841.html. The difference here is that we need a more “solid” pudding. After making the pudding, turn off the heat, sift in about 10g of cornstarch, stir well, then turn on the heat again and stir constantly until the pudding thickens. Add more cornstarch if needed.

Drain the canned oranges. Using canned oranges saves the trouble of peeling and removing membranes from fresh oranges. If you don’t mind the extra effort, fresh oranges can also be used. Mix the oranges into the pudding and crush them slightly. The mixture should not be liquid as it will be used to fill the bread.

Whip the cream.

Make a slit in the cooled bread without cutting it all the way through.

Fill the bread with as much orange vanilla pudding as desired.

For presentation, pipe whipped cream on top using a flower tip. Only fill as much as needed to avoid compromising the texture of the bread.