Name: Milky Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g High-gluten flour; 20g Low-gluten flour; 18g Caster sugar; 5g honey; 9g milk powder; 35g water; 12g egg; 15g butter; 1/4 teaspoon Yeast (dry); 1g salt

Milky 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 harder dough

2. Knead until the dough is stretched and it is not easy to break, add softened butter and continue to knead vigorously until the dough can be stretched out after stretching the dough (expansion stage); cover the kneaded dough with plastic wrap or a damp cloth On, proof at room temperature for 15 minutes

3. After proofing the dough, roll it out with a rolling pin into a thin rectangular sheet; roll it up from one end of the dough, paying attention to the tightness; roll the dough into a long strip. If the rolled strip is not thin enough, use both hands to roll the dough on the countertop to become a slender strip of uniform thickness

4. Cut the long strips into 8 strips; place the cut strips on the baking tray. The final fermentation is carried out under the conditions of 75% humidity and 35°C (if there is no fermentation condition, put the baking tray with dough in the upper layer of the oven, and put a baking tray with hot water in the lower layer of the oven, and close the oven door for fermentation )

5. It takes about 2-3 hours to ferment until it becomes twice the original size; preheat the oven to 180°C and lower the heat to 160°C, put the baking tray in the preheated oven, and bake for 12 minutes. Left and right, until the surface is golden brown, it can be baked

Tips:
1. When this small bread is baked, the upper and lower fires use different temperatures, and they are placed on the lower level, so that there is enough space on the top to ensure the uniform color on the surface. If your oven can't control the temperature of the upper and lower fire separately, set the temperature to 170℃ and bake in the middle of the oven;
2. If you compare it with the general bread making process, you will find that this bread has not undergone basic fermentation, but the final fermentation time has more than doubled. The amount of dry yeast in bread is small, and the final fermentation time may vary greatly depending on the temperature. It is enough to ferment to about 2 times as large;
3. This is a relatively hard dough. It may take more effort to knead the dough to the expansion stage.