Fresh milk QQ buns

Recipe Recommendations

• high-gluten flour 200 grams
• fine sugar 20 grams
• salt 4 grams
• dry yeast 3 grams
• eggs 1/2
• milk 100 ml
• butter 30 grams
• maltose 2 grams

• sweetening
• baking
• several hours
• ordinary

Steps for Fresh milk QQ buns

1

Mix all ingredients except butter and sesame seeds and knead well.

2

Knead until the surface is slightly smooth and add butter.

3

Continue kneading to the expansion stage.

4

Shape dough, place in container, cover with plastic wrap, base ferment to double size. I use a foam box to ferment. Put the dough in the foam box and then put it in two bowls of warm water. Fermented for about 2 hours.

5

Make the dough twice as big, and poke it with your hand without bouncing back.

6

Divide the dough into 9 equal parts, and because I made twice the amount, I divided it into 18 equal parts, which is about 41-42 grams per dough. Adjust the dough and relax for 10 minutes. It was cold in winter, so I extended it for 10 minutes.

7

Then place the dough in a square mold, cover with plastic wrap, and place it in a foam box for a second fermentation for about 1-1.5 hours. If the mold is not anti-stick, be sure to apply melted butter beforehand.

8

Brush the surface of the fermented dough with egg liquid, sprinkle with sesame seeds, and sprinkle with almond powder. Preheat oven to 180 degrees for 10 minutes.

9

Place the molds in a preheated oven and bake for 20 minutes.

Recipe Categories

• baking Recipes