Crispy Bottom Meal Bun

Name: Crispy Bottom Meal Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Meal powder; 60g egg; 25g Sugar; 2g salt; 10g milk powder; 75g Coconut milk; 4g Dry yeast; 5g White sesame; 10g Low powder; 8g oil; 10g honey water

by Soft blue crystal

4.6 (1)

Favorite

4

Difficulty

Normal

Time

2h

Serving

2

Chiffon molds can not only make cakes, but also breads. Chiffon molds with live bottoms are also more convenient for demoulding. A small meal bun without stuffing is not necessarily bad. Because the crunchy bottom and top are sweet, the bread in the middle is soft, and one bite is very sweet. "

Crispy Bottom Meal Bun

1. Add eggs, sugar, salt, and milk powder to the inner pot of the cook machine.

2. Add coconut milk.

3. Add meal bag powder. Add dry yeast and knead into a dough.

4. Divide the dough into eight equal parts, and let it rest for 15 minutes after rounding.

5. Take a dough and roll it into a beef tongue shape.

6. Roll up from top to bottom and cut in the middle.

7. Mix the crispy bottom ingredients.

8. Dip the bottom of the bread with water and dip the crispy bottom.

9. Place the bread in a chiffon mold.

10. Put it in the oven, add a bowl of boiling water, and leave it to ferment for about 50 minutes until the bread is 80% full. Brush the surface with honey water and sprinkle with white sesame seeds. Put it in the middle of the oven, increase the heat to 180 degrees, lower the heat to 160 degrees, and bake for 20 minutes. Brush a layer of honey water after baking.

Tips:
1. Meal powder is different from low powder, but low powder can also be used instead.
2. The mold used is a 6-inch heightened chiffon mold of Xuechu Rose Gold.