Milk Crisp Buns

Name: Milk Crisp Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 45g White sugar; 3g yeast; 180g milk; 30g Unsalted butter; 1g salt; 54g Whole egg liquid; Some Milk biscuits

by Sheep kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Some time ago, I tried a kind of bread flour. In order to observe and feel this bread flour more carefully, I specially chose to knead the flour by hand. I personally think that only by touching it with my hands can I get the most true and accurate 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, start to knead it, and the film will come out in 5 minutes. The flour is good, the film comes out quickly, and the expansion force is strong. It is very suitable for novices. "

Ingredients

300g Flour

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45g White Sugar

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3g Yeast
180g Milk

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30g Unsalted Butter
1g Salt

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54g Whole Egg Liquid
Some Milk Biscuits

Milk Crisp 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. Use a rubber spatula to mix into a dough, 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.

5. Add the softened butter.

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

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

8. Fermented to 2-2.5 times larger.

9. Take out the fermented dough, press to exhaust, divide into 9 equal parts, and round.

10. Put it in the baking tray. Cover with plastic wrap and ferment.

11. Fermented to twice its original size.

12. Preheat the oven at 180 degrees. Brush the egg liquid and sprinkle with milk biscuits.

13. 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.

14. The bread is out of the oven and demoulded.

Tips:
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 moisturized. If you knead at this time, 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 before deciding whether to continue adding it.
3. During the manual kneading process, if you find that the moisture in the dough evaporates too quickly, 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 should 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.