Classic Milky Buns

Classic Milky Buns

1. Prepare the ingredients, put the ingredients except butter into the bread machine and knead until it expands.

2. Then add butter and continue to knead until smooth.

3. A thin layer of glove film can be pulled out, rounded, put in the container and sealed with plastic wrap, and fermented at room temperature to twice its size.

4. Poke a small hole in the fermented dough without rebounding or shrinking, which means that the fermentation is complete.

5. Exhaust the fermented dough thoroughly and divide it into 12 small doughs. After rounding, cover with plastic wrap and let it rest for 10 minutes.

6. The small dough that has been set aside is exhausted, and the dough is rolled into a tongue shape.

7. Roll up from top to bottom, pinch tightly.

8. Then, in turn, continue to roll out the dough into a long strip.

9. It is also rolled up from top to bottom, and squeezed tightly.

10. After finishing all the remaining dough in turn, place it neatly in the baking tray according to the closing opening, leaving a gap, and put it in the oven for secondary fermentation (the oven has a fermentation function, and a bowl of warm water is placed at the bottom).

11. Take out the fermented dough and brush it with a little egg liquid.

12. Preheat the oven in advance, fire up and down at 180 degrees, bake for 15 minutes, the surface is golden and ready to be out of the oven.

13. Finished picture.

14. Finished picture.

15. Finished picture.

Tips:

If you are worried that the surface of the bread will be too colored, put a piece of tin foil on the surface.