milk bun

1

Put butter and milk in a small heat-resistant bowl, place them in the microwave (600W) and heat for 1 minute and 20 seconds.

2

Stir well with an egg beater.

3

(Use your fingers to test the temperature, when warm) Pour into a larger dough bowl, add yeast powder, and stir well.

4

Add sugar and salt and stir well.

5

Add the high flour and stir, and knead it with your hands to form a dough (if it feels touching your hands, you can add some dry flour)

6

Use the tip of a spray can to spray a few times, cover it with plastic wrap, and place it in the oven to ferment at 35 degrees for about 50 minutes.

7

Take out the fermented flour and place it on the plate, gently knead it with your hands to squeeze out the bubbles in the dough----

8

Cut evenly into 8 portions with a knife.

9

Rub it into a circle with your hands.

10

Place on a baking sheet, spray a few times with a spray can, cover with plastic wrap, and leave at room temperature for 10 minutes. After removing the plastic wrap, place it in the oven at 35 ° C and ferment for 25-30 minutes (place 2 cups filled with warm water on the baking sheet). Bake at 200 degrees for 8 minutes, then bake at 160 degrees for 8 minutes.

11

Toasted bread.

1. Knead into dough with your hands. If you feel it touching your hands, you can add a little dry flour. 2. Stir the butter and milk evenly, test the temperature with your fingers. When it is hot, add baking powder. 3. Don't forget to spray the dough once and twice. 4. When the dough is fermented twice, put some warm water in the oven. 5. The dough is fermented twice and determines the success of the bread. Gently touch the dough with your hand and it feels light. 6. If the color of the bread feels light, don't take it out directly after baking, and let it rest for 1-3 minutes. Halfway through baking, the baking sheet should be changed inside and outside to allow uniform coloring.