#aca Baking Star Contest# Super Soft Buttered Meat Floss and Chive Buns

Name: #aca Baking Star Contest# Super Soft Buttered Meat Floss and Chive Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 70g Light cream; 80g milk; 15g milk powder; 45g Sugar; 3g yeast; 2g salt; 25g butter; 1 piece egg; Some Pork floss; Some Salad dressing; Some ketchup; Some Chopped chives

by mature11

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Every time I pass by the bakery, the scent wafting out of it will always make people linger. I always want to buy a few, especially when I am hungry in the afternoon, but I think about it and try not to buy it. When I started baking, I just wanted to simply bake a pizza. I could sleep in at home in the snowy weather, wake up and bake a fragrant pizza to enjoy with my family. How pleasant it is. Later, I gradually tried biscuits, cakes, and bread, and later I gradually realized some additions in the bakery outside, and I prefer to make it at home and DIY at home, and at the same time, I can enjoy a good time with my family.
The family especially prefers bread with butter formula, which is soft and sweet. This soft round bun is no less than a bakery. Every time it comes out of the oven, the fragrance fills the house, and several of them are quickly killed by the family, haha. Use six-molded cake molds to make small breads. They are beautiful in shape, soft in texture, and contain pork floss fillings. The surface is mixed with salad dressing, tomato sauce and chopped chives. It is definitely the best choice for breakfast and afternoon tea , I can't stop eating one. I usually make breakfast or afternoon tea for my children, and my husband likes this recipe very much. Every time I watch them eat with a happy smile on my face, my mind is also sweet. Doing things is to make the family like it, and of course I am happy to get the approval of the family.
My recipe is for 12 pieces, so there are two plates of six consecutive molds. If you make one plate, all materials can be halved. "

#aca Baking Star Contest# Super Soft Buttered Meat Floss and Chive Buns

1. Put all the ingredients except butter in the bread bucket and start the kneading function

#aca Baking Star Contest# Super Soft Buttered Meat Floss and Chive Buns recipe

2. After kneading into a smooth dough for about 20 minutes, add the softened butter cut into small pieces

3. Continue to knead the dough for 20 minutes to form a smooth dough

4. Fermented to double size

5. Take out the dough, press and exhaust, divide into six doughs of the same size, and let stand for 15 minutes

6. Take one of them, press flat, and roll round

7. Wrap an appropriate amount of pork floss, and be careful not to wrap too much pork floss, otherwise the skin of the second fermentation may break

8. Wrap it up like a bun, close the mouth and squeeze tightly, be careful, otherwise the second fermentation will open up

9. Make them one by one, close the mouth down, and put them into the six-mold mold

10. Put a bowl of hot water on the bottom of the oven, set the fermentation function in the oven, temperature 40 degrees, time 40 minutes, for secondary fermentation

11. Ferment for the second time to double the size, take it out, squeeze a small amount of salad dressing, tomato sauce on the surface, and sprinkle with chopped green onions. At this time, the oven preheats the upper tube to 160 degrees and the lower tube to 150 degrees.

12. Put it in the penultimate level of the oven, the upper tube is 160 degrees, the lower tube is 150 degrees, and bake for 15 minutes (the temperature is for reference only, because the temperature of each oven is different, my burnt color is a bit darker, personally think the temperature can be adjusted down)

13. The finished product is very soft. The minced pork filling is topped with the salad, tomato sauce and chopped chives on the surface. It is very fragrant! The bread is full and round

Tips:
1. Please adjust the temperature and baking time according to your own oven
2. The fermentation time is not dead. You must learn to judge the fermentation state of the dough rather than just based on time. Many factors will affect the fermentation of the dough.
3. The water absorption of flour is different, the liquid can not be added in all, adjust according to the condition of the dough