Milky Buns

Name: Milky Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Zhongyu Bread Wheat Flour; 200g milk; 1 piece egg; 45g Caster sugar; 4g salt; 4g yeast; 30g butter; Honey and water 2:1 honey water

by I have dried shrimp

5.0 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Those who don’t play baking may find it difficult to understand why someone would spend hours just making so many small breads. Really, don't look at just a few small breads, kneading the dough is exhausting, fermenting and waiting for the dead, all of them are in the night, and I can kill them all by myself the next morning—maybe not enough to eat.
However, those who don't play baking will not understand the happiness we experience after the process of making bread. At least for me, the satisfaction of eating bread made by myself has been there for many years. Today’s small bread is difficult to knead, ferment very slowly, and taste very good. Play with your own baking, eat homemade bread, and feel your own happiness. This feeling, you know~

Ingredients

Milky Buns

1. Put all the ingredients except butter into the bread bucket and start the dough mixing process.

2. After a program is over, put butter in and continue kneading.

3. Knead to pull out the thick film, that is, the expansion stage.

4. Cover with plastic wrap for basic fermentation!

5. Basic fermentation, twice or two and a half times as big, just stick your fingers in the flour without shrinking or rebounding!

6. Take out the dough, squeeze and vent, cover it with plastic wrap and relax for 15 minutes, then divide it into 25 (about 29 grams each) equal parts, and round all the dough.