Brown Sugar Buns
1.
Mix all ingredients except butter in the dough material and knead it into a smooth dough. Add butter and continue to knead to the expansion stage to pull out a stronger translucent film
2.
Put it into the container and cover with plastic wrap and place it in an environment of 25-28 degrees for basic fermentation
3.
Fermented to 2 times larger
4.
Take out the fermented dough and press to exhaust
5.
Fold up, down, left, and right into a square, and relax for ten minutes
6.
Roll it into a rectangle (about 20*35)
7.
Spread a layer of softened butter on the surface
8.
As shown in the figure, it is divided into four with a wheel cutter
9.
Three of them are sprinkled with a little chopped brown sugar
10.
Just stack up one by one
11.
(The last one needs to be buttered inward)
12.
Cut into 12 equal parts
13.
Put into 12 continuous molds
14.
Put it in an environment with a temperature of 38 degrees and a humidity of about 75%, and finally ferment to twice the size
15.
Spray water on the surface and sprinkle a little crumbs
16.
Put the upper and lower tubes in the middle layer of the fully preheated oven and bake at 180 degrees for 15 minutes
17.
Just take it out of the oven
Tips:
1. Please use ice water to mix the noodles, and pay attention to the control of the liquid (new powder absorbs water generally, and the amount of liquid is small. Most other flours need to be added with liquid)
2. Please strictly control the kneading time in hot weather to avoid the temperature of the dough being too high
3. The dough tastes lighter, and the sandwich can also be made into salty mouth with meat floss salad, etc.
4. How to make crumbs, 30 grams of butter, 30 grams of low-gluten flour, 60 grams of powdered milk, 5-10 grams of butter, cut into small pieces and soften it, put it into the container and add fine sugar, sift in the flour and milk powder and knead it by hand. Cryopreservation can be accessed at any time
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