1. Prepare all other ingredients according to the recipe of the chicken tail bun.
2. First make bread. Put the water, corn oil, chicken tail bun premix powder, and yeast into the bucket of the bread machine and knead until smooth and not sticky.
3. Then use the yogurt fermentation process to ferment the dough to two or three times the size of the dough.
4. Take out the dough and divide it into 4 equal parts after exhausting. Proof for 20 minutes.
5. Make the filling: knead the filling powder and softened butter. First put a little stuffing into the piping bag and store at room temperature. Keep the rest in the refrigerator for 15 minutes for easy handling.
6. After refrigerating and hardening, divide the filling into 4 portions and knead to oval shape.
7. Take a portion of the dough, roll it into an oval shape, and place the filling on the long axis of the oval dough sheet (the position shown in my picture is wrong).
8. Wrap the filling, pinch the joint tightly, and place it downward.
9. Try to make the bread dough oval. Put it in the oven and ferment to 1.5 times its size using the fermentation program.
10. Brush the surface with egg liquid, sprinkle white sesame seeds in the middle, and squeeze the stuffing from the piping bag onto the buns, as shown in the picture. Put it into the middle layer of the preheated oven and bake at 190 degrees for 15 minutes. The surface is golden and the aroma is overflowing, and it is out of the oven.
Tips:This is a bread made with pre-mixed flour. Since the ingredients are already prepared, I can't tell the specific recipe details.
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