#四节 Baking Competition and is Love to Eat Festival# Miso Scallion Flavor Small Meal Buns
1.
Put the dry ingredients in the basin and beat an egg
2.
Add olive oil and water, and use a cook machine to beat into a ball
3.
Beat until the dough can pull out a rougher film
4.
Add dried shallots and knead well
5.
Round the dough into a basin, cover with plastic wrap, and perform a round at room temperature
6.
About 2 hours, the dough will ferment in place
7.
Take out the dough, press, vent, and divide into 9 equal parts, one 60 g, round, cover with plastic wrap and proof for 15 minutes
8.
The dough after proofing is flattened and rounded again, and placed in the baking tray at intervals
9.
Leave it at room temperature for about an hour and a half, take out the fermented dough, and brush the egg liquid on the surface
10.
The oven adopts the upper and lower tube heating method, the upper fire is 190 degrees, and the lower fire is preheated at 170 degrees. After the preheating sound is in place, put the baking tray to the middle of the oven and bake for 15 minutes
11.
Just take it out at that time; put it in a fresh-keeping bag after letting it cool;
Tips:
The buns do not need to be kneaded until the glove film appears. The second fermentation can also be carried out at room temperature. The time should be extended accordingly. Pay attention to the moisture of the dough
