My son Hui often likes to eat sweet bread, especially the fragrant and sweet crispy buns. When he wanted to eat, he asked,"Mom, when will you make that delicious bread?"
I made a little joke when I first made a crispy bun. Originally, I used 50 grams of powdered sugar and 100 grams of milk powder, but I used 100 grams of powdered sugar and 50 grams of milk powder. The result was so sweet that it was so sweet.
So I used a cup of Kudingcha to match this sweet bread to clear the fire and relieve the boredom.
Sesame milk crispy bun
Recipe Recommendations
- high-gluten flour 210 grams
- low-gluten flour 90 grams
- dry yeast 6 grams
- water 165 grams
- whole egg liquid 30 grams
- fine sugar 36 grams
- salt 2 grams
- unsalted butter 30 grams
- butter 100 grams
- powdered sugar 50 grams
- milk powder 100 grams
- corn starch 25 grams
- sesame appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Sesame milk crispy bun
1
Make the crispy filling first: the butter is fully softened at room temperature, and the softened butter can be pressed gently with your fingers to create a pit.
2
Stir the softened butter into a puree with a manual egg beater, sieve in the powdered sugar, and mix well with a rubber spatula or a manual egg beater.
3
Add the egg mixture in times and mix well. Add the egg mixture every time you add it.
4
Mix and sieve the milk powder and corn starch, add, mix well with a rubber spatula, and the creamy filling is ready. If you don't use it immediately, you can put it in the refrigerator and refrigerate it for later use.
5
Make the crispy buns: Pour all the bread ingredients except butter into the bread machine and knead for 20 minutes through the "dough mixing" program.
6
Stop the process after 20 minutes, add softened butter, restart the "dough mixing" process and knead for another 20 minutes.
7
Apply oil around the container, put in the kneaded dough, apply a little cooking oil to the surface of the dough, cover it with plastic wrap, and ferment at room temperature to twice the size.
8
Press the fermented dough with your hands to expel air, measure the total weight with an electronic scale, divide it evenly into 12 equal parts, knead it round, cover it with plastic wrap and relax for 20 minutes.
9
Put on disposable gloves, squeeze the pastry into balls and divide them evenly into 12 equal parts. Take a relaxed small dough, flatten the dough with your hands, thin on all sides and slightly thicker in the middle, and put a creamy pastry filling on it.
10
Wrap the filling like a steamed bun, close and pinch tightly. Spread a silicone pad or baking paper on a baking sheet, and place the bread neatly on the baking sheet.
11
Place it in a warm, moist place (I'm used to putting bread in the oven) and ferment until 1.5 times the size. Remove, coat the surface with whole egg liquid, and sprinkle with sesame seeds to decorate.
12
Preheat the oven, heat it to 180℃, medium layer, and bake for 15 minutes.
13
Sweet crispy bread is out of the oven!Sesame milk crispy bun Make Tips
The creamy filling can be made while the dough is relaxing, or it can be made first and refrigerated in the refrigerator.