Chubby buns
By VicentaLakin
Actually, it's a thin, long payment, and I've got a lot of face, so I'm a little fat。
Recipe Recommendations
- high-gluten flour 200g
- butter 30g
- whole egg liquid 30g
- fine sugar 30g
- yeast 4g
- salt 2g
- qingshui 80g
- bean paste 50g
Steps for Chubby buns
1
The butter room, which is ready to make bread, is softened。
2
With the exception of butter, all bread material is mixed into flour。
3
Sliding to the surface and lifting thick membranes continues with butter。
4
The extended state of the noodle, that is, the state where a small noodle can be pulled out of thin membranes without breaking them。
5
The noodles are rounded and fermented in the oven for 40 minutes. Put a bowl of warm water in the oven and keep it wet。
6
fermentation to double the size on it。
7
it's a little big, so it's fat。
8
Scratch the noodles and grow the stripes。
9
Put your hands on it
10
Open with a stick and grow strips。
11
The bean pie is in the bouquet, with a small cut in front。
12
I'm not sure what I'm talking about
13
Both heads fold together, press tight, or the baking will open。
14
Roll more, roll more。
15
All done in turn, with a small canteen sprayed on it。
16
It's in a plate full of sesame。
17
In turn, it's all set up in the oven, leaving a gap between them, and fermenting for 20 minutes twice in the oven。
18
Preheat oven, put in the middle of the oven, 150 degrees up and down, and baked for 20 minutes。
19
It's coming out, it's coming outChubby buns Make Tips
If you feel the kneading method isn't detailed enough, you can refer to my previous bread recipes—I've posted them so many times. In short, use the post-yeast method to knead until you get a "glove membrane". If you like them plump, use more dough per bun; if you like them slender, use less dough and roll them into thin strips. It's up to you!