How to Knead The Dough to Make Milk Buns?
1.
Weigh the ingredients, pour the bread flour into a basin, open the sugar and salt in the middle to both sides, and add yeast powder in the middle.
2.
Pour the liquid into the flour while stirring it with chopsticks to form a flocculent shape, and then knead it into a dough with your hands. If you have time, you can refrigerate the dough for more than 2 hours before kneading, which is convenient for operation. Knead without refrigerating.
3.
When beating the dough, grab one side of the dough and throw it out to hit the control table.
4.
When beating the dough, grab one side of the dough and throw it out to hit the control table.
5.
Fold in half to wrap the air, and repeat the operation by rotating the dough 90 degrees.
6.
After crushing + kneading the dough until smooth, add 30 grams of softened butter and continue to knead and beat.
7.
Take a small piece of dough and slowly pull it around. A thin and tough film can be pulled out, and the edge of the hole can be smooth after it is broken.
8.
Round the dough into a bowl and cover with plastic wrap.
9.
Put the dough in a warm place to ferment or use an oven to ferment. The dough will ferment to 2-3 times its size. After the fingers are dipped in flour, the dough will not collapse or shrink.
10.
Take out the dough and flatten out the gas produced by fermentation.
11.
Divide the dough into 12 equal parts, each is 50 grams, round each small dough, cover with plastic wrap and relax for about 10 minutes.
12.
Take a small dough, press it to squeeze out the air, and roll it out slightly with a rolling pin.
13.
Fold inward 1/3 of the upper part of the dough and press it tightly by hand.
14.
Fold up 1/3 of the lower part of the dough and pinch it tightly.
15.
Put two hands on the two ends of the dough and gently knead the dough to weigh the thick dough between the two ends.
16.
Make the other doughs one by one, and put the dough on a baking sheet lined with greased paper. There should be gaps between each dough and not stick together.
17.
Put it into the middle layer of the oven, put a plate of hot water on the lower layer, set the temperature to about 35 degrees, take it out of the oven after fermenting to twice the size, brush the surface with egg liquid (outside the amount), and use a sharp bread cutter to cut on the fermented dough Several knives, sprinkle coarse sugar on the surface.
18.
After the oven is preheated to 200 degrees, put the dough into the oven and bake at 200 degrees for 15-17 minutes. After baking until the surface is golden and golden, take it out of the oven and move it to the cooling rack. After cooling, it is ready to eat. If not eaten, it should be sealed and stored.
