Creamy steak bun
Very simple fast-handed buns with a full milky aroma. Very delicious.
Recipe Recommendations
- high powder 350g
- low powder 100g
- milk 240g
- egg 60g
- light cream 50g
- yeast 5g
- butter 50g
- sugar 50g
- salt 3g
- sweetening
- baking
- an hour
- simple
Steps for Creamy steak bun
1
Then knead with oil until a large film can be pulled out.
2
Roll round, cover, cover with plastic wrap and soak for 30 minutes.
3
Divide into 50g portions and round.
4
Take a portion and roll it into a tongue-like tongue.
5
Fold both sides in half towards the middle.
6
Roll up as shown in the picture.
7
Arrange on a baking sheet. A 25-inch baking sheet per plate.
8
Put into the oven without firing, add a cup of hot water, and ferment until twice as large.
9
Preheat oven to 180 degrees, middle layer, add and lower heat, 25 minutes.