Milk Buns
1.
Weigh the ingredients, pour the bread flour into the basin, open the sugar and salt in the middle to both sides, 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.
The technique of kneading is to rub the dough forward, roll it back and then rub it out. Combine with the beating, the dough will come out of the film faster
4.
When beating the dough, grab one side of the dough and throw it out on the operating table, then fold it in half to cover the air, and repeat the operation by rotating the dough 90 degrees.
5.
Throw the dough + knead until it is smooth, add 30 grams of softened butter, continue to knead and beat
6.
Take a small piece of dough and slowly pull it around to pull out a thin and tough film. After it is broken, the edge of the hole is smooth. Roll the dough into a bowl and cover it with plastic wrap.
7.
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 and the seedlings will not shrink. It will be fermented. Take out the dough and flatten out the fermented product. gas,
8.
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
9.
Take a small dough, press it to squeeze out the air, roll it out slightly with a rolling pin, fold the top 1/3 of the dough inward, and press it tightly with your hands
10.
Then fold up 1/3 of the lower part of the dough, pinch it tightly, and then use two hands to gently press the two ends of the dough to knead the dough and weigh the thick dough between the two ends.
11.
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.
12.
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
13.
.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. Cool it and eat it. If not eaten, it should be sealed and stored.
