Papaya crispy steak bun
By VicentaLakin
Recipe Recommendations
- high-gluten flour 300 grams
- low-gluten flour 50 grams
- pumpkin puree 30 grams
- unsalted butter 15 grams
- yeast 3 grams
- white granulated sugar 30 grams
- qingshui 150 ml
- milk powder 15 grams
- fine sugar 20 grams
- butter 20 grams
- low powder 40 grams
Steps for Papaya crispy steak bun
1
Weigh all ingredients, except butter, and pour into the inner cylinder of the bread maker.
2
Select a hair work file and dough.
3
After 20 minutes, add the butter and continue kneading.
4
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
5
Divide into the required portions, place them at room temperature for about 15 minutes, and carry out the second fermentation.
6
Roll out the relaxed dough into an oval shape, turn it over and roll it from top to bottom, and pinch the mouth tightly.
7
Rub into strips, roll the other dough into a baking plate in turn, leaving a gap between them; place in a warm and moist place for final fermentation.
8
Mix 20 grams of fine sugar, 20 grams of butter, and 40 grams of low flour evenly, rub into small grains, place in the refrigerator and refrigerate for later use.
9
After fermentation, brush the surface of the bread with egg liquid.
10
Remove the milk crisp and sprinkle evenly on the bread base.
11
Put into a preheated oven at 170℃, heat on the middle layer, and heat on top of the oven for 20 minutes.