Milk buns
By VicentaLakin
I baked the bread the most, and most people followed it, and many of them gave it to their friends. They said it was very good. They didn't buy it at all in the supermarket. It was like old bread in the past, and it tasted like clean, underground, real loose, soft, smelly, and very good for breakfast。
Recipe Recommendations
- sweetening
- burn
- several hours
- simple
Steps for Milk buns
1
Smash all the food together and expand it into a noodle
2
fermented in warmth two and a half times larger
3
We'll split it in 16s
4
It's frazzled in the case and covered it loose for 20 minutes
5
Put your hand on the face, and start rounding, right hand clockwise, left hand reverse-clockwise, and five-finger sides rub it in。
6
Just rub it to the surface
7
It's done. Put it on the grill and ferment
8
Some friends asked about the fermentation, and so I put a bowl of water under the oven, setting temperatures between 35 and 40 degrees. If you don't have to heat up in the summer, it'll be fermented。
9
I usually put a little bit of water in the egg fluid, so the toast will shine
10
It fermented two and a half to three times, emiting an hour and brushing the egg fluid。
11
The oven preheated 170 degrees for 32 minutes while brushing the egg fluid。
12
Bread's out of the oven. Looks good。
13
One more