Butter buns
By VicentaLakin
Today, this little cream bag, which seems simple, is not easy to do, and the square came from freedom, attracted from the moment I saw her, by her smooth and smooth shape, and began to worry that it would be able to make such a smooth appearance and round shape, that the process would not be able to cover up, that the small package would be made with a palpitated heart, that the sky would be dim, that a little sunlight would go into the window, that the effect would be good and that the individual would be more satisfied. After all, it's not five months to bake, so I can't compare myself with the masters, every change, every step of the way, and I'm getting stronger on the way to bake。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- Stimulate dry yeast 3 grams
- white granulated sugar 25 grams
- salt 4.5 grams
- milk powder 5 grams
- egg 25 grams
- water 138 grams
- butter 25 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Butter buns
1
All materials other than butter are added together to stretch and smooth surfaces. Butter up to the extension stage, and this square is easy to film。
2
The fermentation is based on the fermentation of the filaments covered by the rubbed
3
You can ferment to double the fermentation
4
The fermented pasta lightly presses the air and rubs the strips
5
We split it into 16 pieces, and we'll roll round and ferment
6
The second fermentation is over
7
Surface omelette
8
The oven is baked for 16 degrees down for 15 minutesButter buns Make Tips
1. To make this round and unfilled bread, the dough should not be too dry. The recipe for this bread is very soft and the film can easily come out. I used more than 30 times before the film comes out.
2. Divide into small dough and knead it round before fermentation. No need to wake up again.
2. Divide into small dough and knead it round before fermentation. No need to wake up again.