# Fourth Baking Contest and is Love to Eat Festival#milk-flavored Buns
1.
According to the general bread making process, all the ingredients except butter are mixed and kneaded into a dough. Knead vigorously until the dough becomes smooth and elastic. This is a relatively hard dough.
2.
Knead the dough until it is not easy to break, add softened butter, continue to knead vigorously, until the dough can be stretched out of the film (expansion stage).
3.
Cover the kneaded dough with plastic wrap or a damp cloth and let it rise at room temperature for 15 minutes.
4.
After proofing the dough, roll it out with a rolling pin into a thin rectangular sheet.
5.
Roll up from one end of the dough, paying attention to tightness.
6.
Roll the dough into long strips. If the rolled strip is not thin enough, use both hands to roll the dough on the countertop to form a thin strip of uniform thickness.
7.
Cut the long strip into 8 small strips.
8.
The cut strips are placed on the baking tray. The final fermentation is carried out at a humidity of 75% and a temperature of 35°C (if there is no fermentation condition, put the baking tray with the dough in the upper layer of the oven, and then put a baking tray with hot water in the lower layer of the oven, and close the oven door for fermentation ).
9.
It takes about 2-3 hours to ferment until it becomes twice the original size.
10.
Preheat the oven to 180°C and lower the heat to 160°C. Put the baking pan into the preheated oven, the second to last floor. Bake for about 12 minutes, until the surface is golden brown.
