Hong Kong-style milk steak bun
By WaldoWitting
Ingredients: milk,whipped cream,whole milk powder,whole egg liquid,protein,vanilla extract,sugar,high-gluten flour
Recipe Recommendations
- high-gluten flour 350 grams
- sugar 19 grams
- milk 265 grams
- protein 80 grams
- vanilla extract a little
- whole milk powder 25 grams
- whipped cream 30 grams
- whole egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Hong Kong-style milk steak bun
1
Stir all the ingredients in the medium dough into a dough.
2
The kneaded medium dough is fermented at about 28 degrees for about 3 to 3.5 hours (the dough expands to 3 to 4 times in size, the edges are flush with the middle, and the center part is slightly sunken)
3
Tear the middle dough into small pieces and stir all the ingredients in the main dough (except unsalted cream) by hand or with a blender until the dough is smooth and slightly sticky. During the stirring process, decide whether to add the reserved milk depending on the hardness of the dough (I didn't add it, it feels like the dough is already very wet). Add the cream and continue to stir until smooth and the dough pulls out large transparent thin fascia.
4
The kneaded dough is basically fermented for about 40 minutes
5
Turn over: Remove the dough and flatten it with your hands from the center of the dough to all directions.
6
Fold the dough 1/3 from the left side to the center
7
Fold the dough 1/3 into the right side towards the center.
8
Fold the top end of the dough 1/3 towards the center, also fold the bottom end of the dough 1/3 towards the center, and flatten the fold with your palm
9
Place it in a pot with the folded area facing down, and extend the fermentation for about 30 minutes at an environment of about 28 degrees (I forgot to take this step, borrow the picture above. Hehe)
10
After the fermentation is complete, divide the dough into small dough pieces of 60 grams each. Cover with plastic wrap and relax at room temperature for 15 to 20 minutes.
11
Lower the relaxed dough into the mouth and roll it into an oval shape
12
After turning over, roll it up from top to bottom along the long edge
13
Shape into an olive shape, pinch tightly and seal the mouth.
14
Close the dough downwards, rub it by hand into a long strip slightly shorter than the width of the baking sheet, and place it into the baking sheet (my baking sheet is a little bigger, so I didn't calculate it well when arranging it, so I finally dropped a strip and squeezed it in hard. As a result, it ruined the shape a bit. Hehe)
15
The final fermentation is carried out at about 34 degrees for about 50 minutes. After fermentation is completed, apply a layer of whole egg liquid diluted with water and whole egg in a ratio of 1:1 to the surface of the dough
16
Preheat oven to 180C, medium, and bake for about 25 minutes.
17
After baking, release the bread immediately, apply a thin layer of milk on the surface of the bread with a brush, and then transfer it to a rack to cool.Hong Kong-style milk steak bun Make Tips
1 Hua Shi's milk reminds that this bread has a large amount of liquid and the dough will be very wet and sticky. This is indeed the case. I didn't add the reserved milk and felt that the dough was already very wet. Rubbing this bread by hand can make you more crazy. 2 The sugar content in the formula is high and it is easy to overcolor. The whole egg liquid decorated on the surface should be diluted with water and then used, or covered with tinfoil in due course. Prevent the surface from coloring too deeply. 3 This is the first time that the dough is turned and the fermentation is continued during basic fermentation. It feels that after turning, the bread is softer and the tissue is more delicate. If you have enough time, you can try it.