Crispy Buns

Name: Crispy Buns
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Flour; 30g butter; 45g White sugar; 2g salt; 3g yeast; 54g Whole egg liquid; 180g Pure milk; Some Milk biscuits

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

I bought 5KG of Xinliang bread flour this summer. It is the kind of ordinary package, the price is not expensive, and the package is free. The original package is clean and rest assured. It's also pretty good to use. We make our own bread, and the emphasis is on hygiene and health. Therefore, whether it is bread flour, butter, or other materials, if you can buy the original packaging, you should buy the original packaging. It must be more secure than the packaging.
This time I was fortunate enough to get a trial opportunity of a new bread flour from @新良High-end special-purpose flour family-Xinliang Baking Foods Original Bread flour. I was very excited, because just looking at the product packaging, I felt that it was a tall one. The bread flour on it is definitely not bad. At the same time, I am also very grateful to @新良高層節製粉宮 for his trust and gift.
Since I have been busy making moon cakes a few days ago, the bread flour experience has been delayed until today. In order to be able to observe and feel this bread flour more carefully, I specially chose to knead the dough by hand. I personally think that only by touching it with my hands can I get the most true and appropriate summary. Fortunately, the weather is not too hot, and hand kneading is not so terrible.
Various materials are mixed and mixed into a dough, and you can smell the aroma of wheat, which is very good. Cover with plastic wrap, put it in the refrigerator for about 30 minutes, then take it out and start kneading. After 5 minutes, the dough becomes very smooth and gluten has formed. I was particularly surprised to see the smooth and elastic dough. This bread flour came out The film turned out so fast. Hurry up and cut a small piece to inspect it, and I actually pulled out a large piece of smoother and tougher film~~~~ I was surprised.

Ingredients

300g Flour
30g Butter
45g White Sugar
2g Salt
3g Yeast
54g Whole Egg Liquid
180g Pure Milk
Some Milk Biscuits

Crispy Buns

1. Prepare the ingredients and soften the butter at room temperature

2. Weigh the flour, put it in a large bowl, add eggs, sugar, salt, yeast powder, and pour milk

3. Mix into a dough with a rubber spatula, cover with plastic wrap and put it in the refrigerator for about 30 minutes

4. Take it out and knead the dough in a "washing style" until the gluten is formed and a rough film can be pulled out. Add softened butter

5. Continue to knead until the butter is completely absorbed, the dough is smooth, and a smooth and tough film can be pulled out

6. Gently smash the dough, round it up, put it in a large bowl, cover with plastic wrap and ferment

7. Fermented to 2--2.5 times larger

8. Take out the fermented dough, press and exhaust, divide into 9 equal parts, and relax for 15-20 minutes after rounding

9. After it relaxes, it is rounded again and placed in a baking tray. Fermentation with plastic wrap

10. Fermented to twice its original size

11. Preheat the oven at 180 degrees. Brush the egg wash, sprinkle with milk biscuits

12. Put the bread dough in the middle and lower layer of the oven, and bake at 180 degrees for 25 minutes. After the surface color is satisfied, stamp with tin foil

13. The bread is out of the oven and demoulded

Tips:
1. After the materials are mixed into a dough, cover with plastic wrap and let it stand for about 30 minutes. The dough is already very moist. If you knead it again, the film will be easily released, which can achieve a multiplier effect;
2. Do not add liquid all at once, reserve about 10 grams, and see the dry humidity of the dough, and then decide whether to continue adding it;
3. During the manual kneading process, if you find that the moisture in the dough evaporates too fast, you should add liquid in time. You can stick water or milk with your hands, tap the surface of the dough and knead it, do not pour water directly on the dough;
4. Each oven has a different temper, the baking temperature and time cannot be copied, and it must be adjusted according to the temper of the oven;
5. The bread that can't be eaten at one time can be put into a fresh-keeping bag and stored in the refrigerator. If it is toast, it must be sliced first, then bagged and frozen, and taken as you eat. The bread will still be fresh.