Milk steak bun
By VicentaLakin
Recipe Recommendations
- high-gluten flour 120 grams
- dry yeast 6.5 grams
- fine sugar 60 grams
- milk 40 grams
- eggs one
- milk powder 20 grams
- butter 40 grams
- light cream 25 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milk steak bun
1
Put the high-gluten flour, dry yeast, and fine granulated sugar into a container and mix well. Add milk (warm) to mix the dough by hand.
2
Cover with plastic wrap and ferment for 3-3.5 hours. (3-4 times larger)
3
Cut the fermented Chinese dough into small squares with a knife and place it in a mixing bowl of a mixer. Add all ingredients in the main dough except butter, stir slowly first and then quickly.
4
After slightly beating the gluten, add the softened butter, slowly stir the butter, and quickly stir until the dough surface is smooth and the film can be pulled out.
5
Put the beaten dough into a container, cover with plastic wrap, and ferment for 45-90 minutes. (Different indoor temperatures vary, fermentation times vary)
6
Fermentation to 2-2.5 times the size.
7
Divide the fermented dough into 65 grams of dough, round it, cover with plastic wrap and ferment for 15 minutes.
8
Take a 65-gram dough and flatten it by hand, and then use an exhausted rolling pin to roll it upside down from the center of the dough into a large oval dough.
9
Turn over the rolled dough, roll it into an olive shape from top to bottom, and pinch the mouth tightly.
10
Rub it into a long cylinder shape of the same size as the size of the baking sheet, with the middle part relatively thicker and the sides slightly thinner.
11
Put the kneaded bread into a baking sheet, cover with plastic wrap, and ferment twice for about 45-90 minutes. (Different indoor temperatures vary, fermentation times vary)
12
Brush the secondary-fermented bread base with a thin layer of egg liquid water. (Eggs: water =1:1) Put into the middle layer of a preheated 180-degree oven and bake for about 20 minutes.