Butter buns
By VicentaLakin
The bread was added to the light cream, and it was made quite soft, cloudy, fluttered on the hand. It's delicious
Recipe Recommendations
- high powder 300 grams
- low powder 50 grams
- water 120 grams
- light cream 18 grams
- sugar 35 grams
- yeast 4 grams
- salt 3 grams
- butter 38 grams
- eggs one
- sweetening
- baking
- several hours
- ordinary
Steps for Butter buns
1
All materials (except butter) are placed in containers, rubbed in slightly smooth noodles and placed in butter
2
Scratch it up to the extension
3
Put the dough in the container, cover it with a film, and ferment it to 2-2.5 times its size
4
It's a pressure exhaust, split into 12 equals
5
Put it in the oven after a roll, and ferment it twice as big
6
Put it in a preheat oven, 190 degrees, 170 degrees, mid-level, 20 minutesButter buns Make Tips
1. The amount of water used will increase or decrease appropriately according to the water absorption of your own flour and the local climate
2. Cover the bread with tinfoil immediately after coloring to avoid too dark the color
3. If you want the finished product to look bright, you can evenly brush the egg liquid on the final fermented dough.
2. Cover the bread with tinfoil immediately after coloring to avoid too dark the color
3. If you want the finished product to look bright, you can evenly brush the egg liquid on the final fermented dough.