Jelly buns

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Raw material: 265 g of high powder, 65 g of low powder, 65 g of eggs, 160 g of milk, 50 g of sugar, 4 g of yeast, 2 g of salt, homemade caviar

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High powder, low powder, sugar, salt mix

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The milk is pouring into the basin, adding yeast mixing to dissolve

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Put it in the egg and mix it evenly

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Add mixed powder

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Smuggled into dry flour

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And fermentation for about 40 minutes

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A couple of times with shovels or razors

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It's about 12 hours of cold fermentation in a membrane freezer

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When it's fermented, take back the temperature from the fridge

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The exhaust is smoothed and split into 12 equals, rolling round, loose for 15 minutes

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Get a piece of crumbs and a proper amount of jam

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Close your mouth like a bag

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Seal down, put in a grill, fermented about 1.5 times the size

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Sesame, 170 degrees preheat in the oven, mid-level, about 25 minutes

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Done

Remarks: 1. The process takes a while; mixing it in the evening for overnight fermentation is perfect. 2. Since there is no kneading process, to ensure the yeast is evenly distributed, the milk and yeast must be fully dissolved. 3. The freshly formed dough is quite sticky; use a spatula or scraper to mix it, no need to knead it by hand into a smooth dough. 4. Take the dough out of the refrigerator in the morning and allow it to return to room temperature before proceeding. 5. When filling with jam, do not roll the dough too thin, or it may crack during baking. Alternatively, you can skip the jam and simply make small dinner rolls. 6. Even without kneading, the result is very soft and fluffy; it is suitable for lazy people who dislike kneading.