Cream buns

1

All materials other than butter are placed in a bakery and the face rub is activated。

2

Scrambling to the face stretch, smoothing the surface. Add softened butter. Keep rubbing。

3

Just rub it into a fully expanded state。

4

The fermentation is based on a fermented filament, which is two to two and a half times larger。

5

The fermented pasta is removed and the exhaust is pressured with a cane。

6

On average, the dough is divided into 16 small pieces. Round it up, cover it up for 15 minutes。

7

The waking noodles are again rounded, covering the film for basic fermentation. You can put it in the oven, put a glass of hot water in the oven, start the fermentation function

8

The pasta fermented twice the size of the original noodle. The fermentation can end。

9

The surface brushes the egg fluids, so you can put on the material you like. I put in black sesame, white sesame, coconut, almonds. I didn't write in this formula, so I came with the material available at home. No, you can't。

10

Put it in a pre-heated oven and roast it up and down at 180 degrees for 20 minutes. The roasting temperature is for reference purposes only, depending on the temperature of the oven itself, and the surface is coloured and covered with tin paper。

11

Good toast。

12

When it's out, it's dry on the grill and when it's warm, it's sealed in a bag. House temperature is soft for two or three days。

if there's anything wrong with my recipe, i can add: tinging 0451392 to communicate. because of the difference in the amount of water consumed by each brand of flour, the noodle section does not pour milk into it at once, leaves about 10 grams of milk, and the luminousity of the face is considered to continue to add ~2. 2. make food packs without deliberately covering the so-called “love membrane”, which only needs to be put in place, which cannot be easily broken and which can be stretched to a full expansion. three, the fermentation must learn to see the state. it is possible that the weather is different from the fermenting time, so the fermentation time cannot be generalized. 4. the fermented pasta exhaust must be in place. otherwise, the bread will be empty, bad internal organization, etc。