Super soft milk bean buns
By VicentaLakin
With Chinese and soup, it's really super soft. No, it's not. Next time I try a toast, it's a toast volume. I double. It's really good, you deserve to try。
Recipe Recommendations
- high-gluten flour
- milk
- boiling water 30g
- sugar 30g
- yeast 3g
- salt 4g
- corn oil 30g
- sweetening
- roast
- several hours
- ordinary
Steps for Super soft milk bean buns
1
first, chinese noodles are made: flour 180g, milk 110g, yeast 3g mixed, evenly mixed, freezer fermentation. it fermentes slowly and makes bread better! i usually send it the first night, just the next morning。2
make soup noodles: 30g open water with 30g of flour evenly mixed with freezer。3
Nice Chinese noodles。4
50g of soup, all of which are placed in bread drums with sugar, salt, flour, 50g of milk. start and face program。5
Add corn oil when you remove thicker film6
Rip out the mural7
The fermented pasta is twice the size of the fermentation, presses a pit with a hand and does not shrink or rebound。8
The fined noodles are pumped, divided into ten, rolling round, loose for 20 minutes. Then take a flat and pack the bean。9
We'll wrap it up and ferment it again。10
A fermented pasta, press it with your hand, pop it right back。11
The oven is 180 degrees preheat, egg brush, sesame, up and down, 180 degrees 25 minutes。12
It's so soft13
After the cooling, the soft ones have woodSuper soft milk bean buns Make Tips
The temperature is not so absolute, depending on the temper of the oven。