Butter Meal Buns

Name: Butter Meal Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 1 teaspoon 1/2 teaspoon Instant Yeast; 30g Sugar; 1 tsp salt; 1/2 egg; 150ml Shimizu; 45g butter; 1 piece yolk; Some sesame

by Celery

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The butter meal bun is a very common pre-dinner bread in western restaurants. After diners order the meal, the waiter will often deliver it quickly. It is heated and served with butter or jam. It is called "gift". It's all in your meal expenses!

It is simple in materials, convenient to make, and small in size, almost one bite. The advantage is that the diners will not be unable to eat other content after eating the bread. Moreover, it has excellent adaptability, whether it is paired with butter or jam, it is very soft and delicious.

It’s a good choice to make it at home, as a staple for breakfast, or when you’re hungry, or even to coax children..."

Ingredients

300g High-gluten Flour
1 teaspoon 1/2 teaspoon Instant Yeast
30g Sugar
1 tsp Salt
1/2 Egg
150ml Shimizu
45g Butter
1 piece Yolk
Some Sesame

Butter Meal Buns

1. The butter is softened in advance, and the eggs are sprinkled;

2. Put the flour in a steel basin, dig a small hole in the middle, put sugar and salt in the middle, and sprinkle the instant yeast on the circumference;

3. Pour the egg mixture into the small pit, and then add warm water heated to about 35° (do not add the water all at once, leave a little bit to adjust the hardness of the dough, if the dough is still too hard after adding all of it, you can increase it in an appropriate amount);

4. Stir it with a spatula to form a floc;

5. Start, knead for 5 minutes;

6. Slightly flatten the dough in a basin and add softened butter;

7. wrap up;

8. Knead for another 5 minutes, until the dough is evenly covered with butter;

9. Grab the dough and slam it into the basin;

10. Fold it up

11. Fall again; if you do this repeatedly, you will have to fall twenty or thirty times;

12. The surface of the dough starts to be smooth and it doesn’t stick to your hands.

13. Check it: Slowly spread out the dough until it becomes a smooth film.

14. Round the dough, place it in a basin, cover with plastic wrap, and place it in a warm place to start the first fermentation;

15. Ferment to 2 times to 2.5 times, test with a finger dipped in flour: Poke a small hole on the top of the dough, the hole will not shrink, the dough will not collapse, and the fermentation will be just right;