Hong Kong Style Milk Steak Bun
1.
After all the ingredients are mixed, add milk. After stirring, leave it at room temperature for 3.5 hours. It will be about 3-4 times larger. Now it will be hot for 2 and a half hours.
2.
Tear the fermented 1 into small pieces, mix with the main dough (butter and salt), and mix the dough
3.
Add salt to the smooth dough and add butter to the dough after seeing the gluten
4.
After kneading the noodles, put them in a plate and ferment for 40 minutes. The time depends on the temperature at the time, and it should be twice as big.
5.
Take out the dough and vent it, then fold it up, down, left, and right to form a multi-layered dough, then put it back in the pan and continue to ferment for 30 minutes.
6.
After fermentation, the air is vented again, and then the dough is divided into 8 portions, about 105g a small dough, rounded one by one, and relaxed for 15 minutes.
7.
After relaxing, roll the dough into a large oval or square shape, then roll it up from bottom to bottom, roll it into a cylindrical or olive shape, and put it in a greased baking pan. Put it in the oven for final fermentation, about 40 minutes.
8.
Coat the surface with egg liquid or put your favorite sesame seeds, preheat the oven for 5 minutes, heat 160g, and lower the heat to 180 degrees for 25-30 minutes.
9.
Once out of the oven, it is really fragrant, and the inside structure is quite soft, and it is not covered. It is much better than Sanya bakery row buns.
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