Brioche Buns
1.
The first step is to shave off the outer skin of the orange, taking care not to go into the white part
2.
Add high-gluten flour and sugar, don’t put yeast
3.
Then add all the liquid and start kneading
4.
When the dough is formed, add 3g of yeast and continue to knead the dough
5.
Knead and beat vigorously. If you use butter, you can add butter at this time. I use vegetable oil. Add it after not using it.
6.
Until the super large translucent film can be pulled out
7.
Set aside to ferment to 2 times the size
8.
Divide into even small doses, mine is 45g each, only 6 molds, two batches are needed
9.
Then there is a fun shaping session. After the small doses are kneaded, they are arranged into a big end and a small end.
10.
Make a hole in the center of the big end, and the surrounding dough should be almost uniform thickness
11.
Flip the pointed end up from the hole, put it in the mold after finishing
12.
Put it in the oven for second fermentation
13.
After the fermentation is complete, brush the surface with egg liquid
14.
Put it in the preheated oven, heat the middle layer up and down at 165 degrees, for 10-15 minutes!