Chia Seed Buns

Chia Seed Buns

1. Fry chia seeds until fragrant and let cool;

2. Pour all materials except butter into the bread bucket, set up the dough mixing program;

3. After 20 minutes, pause and add butter;

4. The bread machine resets the kneading program until the end of the program;

5. Place the dough in a warm place for basic fermentation. The dough will ferment to more than 2 times the original size. You can dip your fingers in high-gluten flour and poke a hole in the middle of the dough. The hole will not shrink, which proves that the dough has been fermented well;

6. Take out the dough and vent, divide it into 12 equal parts, round it, cover it with a cloth or plastic wrap, and let it rest for 15 minutes;

7. Put the dough into the mold for final fermentation;

8. The dough is doubled in size, sprinkled with a layer of high-gluten flour, and cut the bag with a sharp blade;

9. Squeeze softened butter on the cracks;

10. Preheat the oven to 175 degrees and bake for 15 minutes. Adjust the heat to 200 degrees and bake for 5 minutes to color the bread. After it is out of the oven, let it cool and seal for storage.

Tips:

1. Due to the different water absorption of flour, please increase or decrease the liquid in the formula as appropriate.
2. There is no sugar in the formula and it is difficult to color. When the baking is in the last few minutes, you can increase the heating temperature or move the baking tray to the upper layer, and the color can be satisfied.