All-meat lemon buns
By VicentaLakin
Coarse bread! It tastes like lemon
Recipe Recommendations
- high-gluten flour 160g
- whole wheat flour 60g
- water 100g
- eggs 44g
- sugar 30g
- butter 20g
- yeast 3g
- salt 1g
- American dried cherries appropriate amount
- lemon zest
Steps for All-meat lemon buns
1
The yeast is soluble in water and is then added to sugar, water, eggs, high-strength powder, whole wheat powder, salt, and mixed in bread drums for 20 minutes。
2
Cut the lemon peels while the noodles are mixed。
3
We'll add lemon peels and butter and mix the film for 20 minutes。
4
When the fermentation is three times larger, the fermentation is mixed in two strokes, the gas is down and the fermentation is rolled into the face。
5
A little powder was sprayed on the board and the flour was split into five pieces, each of which was covered in cow tongues, closed down, put it down in the oven, put it under hot water and fermented twice as large. Surface sift point high powder。
6
The oven's preheated at 185 degreesAll-meat lemon buns Make Tips
1. My dough is on the wetter side; personally, I feel that a wetter dough makes it easier to develop a gluten film and results in a better texture!
2. Bake in the oven for about 3 minutes, then cover with aluminum foil. Remove the foil just before it is finished to allow it to brown slightly. I personally find that if you wait until it browns before covering it with foil, the color will deepen significantly by the end.
3. My dried cherries are somewhere between moist and dry, so they do not need to be soaked in alcohol or water.