buttered buns
Reference weight: 8 pieces
Recipe Recommendations
- high-gluten flour 200 grams
- warm water 110 grams
- egg yolk one
- milk powder 10 grams
- dry yeast 1 teaspoon
- salt 3 grams
- fine sugar 25 grams
- butter 30 grams
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for buttered buns
1
Soften the butter in advance, mix the flour, fine sugar, salt, and milk powder well. Dry yeast is dissolved in warm water. All ingredients except butter are kneaded into dough. It is sticky for the first 5 minutes and will get better gradually,
2
After kneading the gluten, add butter (small pieces) and continue to knead hard (drop off from time to time) until the dough is kneaded to an expanded stage where the film can be stretched out.
3
Place the kneaded dough in the oven, place a bowl of boiling water, and ferment overnight. Without the fermentation function, this temperature can be heated overnight. I used the fermentation function to send it for an hour, and it was sent.
4
For the fermented dough, use your hands to squeeze out the gas in the dough to make the dough "thin" again. Divide the degassed dough into 8 equal portions and proof for 15 minutes at room temperature.
5
Without making a complicated shape, he kneaded it into a round shape, brushed the surface with egg liquid, and sprinkled some sesame seeds.
6
Fermentation for 40 minutes (oven fermentation) is still the same bowl of water.
7
Preheat the oven to 180 degrees (don't forget to take out the bowl) and place it on a baking sheet and bake for 12 minutes.