Milky Buns
1.
The main bread ingredients are ready, the butter is cut into small pieces and softened at room temperature;
2.
Put the whipped cream, milk, sugar, salt, and egg yolk into the basin, and mix them evenly with a spatula;
3.
Weigh the flour into a basin and sprinkle with yeast;
4.
The basin is installed on the chef's machine;
5.
Power on, stir into a dough at level 1, turn to level 5 and stir for 5 minutes, then add the softened butter;
6.
Continue to mix for about 5 minutes, check the state of the dough twice in the middle, and when the thin and elastic film can be pulled out, the mixing is over;
7.
Take out the dough and put it in a large bowl, cover it with plastic wrap, and perform basic fermentation in a warm and humid place;
8.
When the dough is twice the original size, dip your fingers in flour and poke a hole on the top without collapsing or shrinking, and the dough will ferment successfully;
9.
Put the dough on the kneading mat, knead it to exhaust, weigh it and divide it into 6 equal parts;
10.
Knead them separately and place them on a non-stick baking tray for secondary fermentation; now it is cold and can be placed directly in the oven with a bowl of water and the temperature is adjusted to about 35 degrees;
11.
When the dough is about twice the original size, brush a layer of egg liquid on the surface, sprinkle raw almond slices, and the oven begins to preheat 180 degrees;
12.
Put the baking pan and the dough into the middle of the preheated oven, 180 degrees, up and down, 20 minutes, when the surface is colored to a satisfactory level, you can cover with tin foil, I didn't cover it, I feel that the color is just right;
13.
After being out of the oven, gently remove it and place it on a drying rack to cool down and put it in a bag for storage.
Tips:
1. This dough has a high oil content. You can also change the milk to clean water according to your preference. The amount of water can be reduced by 5-10 grams according to the water absorption rate of the flour. Reserve a portion and add it according to the state of the dough;
2. The shape is changeable, you can come as you like, long, round, fancy, or sandwich;
3. The temperature and time are adjusted according to the size of the oven and bread.
