There was no long-distance travel or shopping during this May Day holiday. I worked as a cook completely and thoroughly. I stayed in the kitchen for most of the day and didn't feel tired at all. When sharing delicious food with my family, The warmth and sense of accomplishment made me extremely satisfied.
If there is any satisfactory food that has been released in the past few days, I would like to solemnly recommend this milk steak bun prepared for the spring outing. This bread has not a drop of water and is kneaded with milk. After five fermentation, it has a very soft taste and strong milk flavor. The only regret is that it is not enough to eat.
Milk steak bun
Recipe Recommendations
- high-gluten flour appropriate amount
- yeast 4g
- milk 105g
- protein one
- milk powder 10g
- whipped cream 15g
- unsalted butter 20g
- fine sugar appropriate amount
- milk fragrance
- roast
- several hours
- senior
Steps for Milk steak bun
1
Stir all the ingredients in the medium dough by hand into a ball and knead until smooth.
2
Place the kneaded medium dough in a warm place and ferment until it is about 3 times its original size.
3
Tear the fermented medium dough into small pieces and knead the rest of the ingredients except butter with a bread machine until the dough is smooth. Add the butter cut into small pieces and continue to stir until the dough can pull out a large thin film.
4
Place the kneaded dough into a bowl.
5
Carry out basic fermentation for about 40 minutes until the dough expands to about twice as large.
6
Remove the dough and vent it, flatten it with your hands into a rectangle.
7
Fold the dough 1/3 from left to middle.
8
Fold the dough 1/3 from the right to the center.
9
Fold the dough 1/3 from the top edge to the center.
10
Fold the dough 1/3 from the bottom to the center, and form a small square.
11
Fold it up, close it down, and place it in a basin for extended fermentation for about 30 minutes.
12
After extending fermentation for about 30 minutes,
13
After the fermentation is complete, divide the dough into 7 evenly sized dough pieces. After the dough is rounded, cover it with plastic wrap and place it in the middle of the room to ferment for 20 minutes.
14
After fermenting in the middle, flatten the dough with your hands.
15
After flattening and turning, roll it up and down into an olive shape, pinch and seal the mouth tightly, and gently rub the ends of the dough with your hands with the dough joint down. The length is about 2 cm shorter than the baking sheet.
16
Place the shaped rice buns into an oiled baking sheet and ferment for about 40 minutes.
17
Fermentation is completed when the dough expands to 1.5 times its size, about the same height as the mold.
18
Coat the bread with whole egg liquid and bake at 170 degrees for 15-20 minutes.
19
Remove the film immediately after roasting and then brush with a layer of milk, transfer to the grill and let cool.