Old-fashioned Shortbread Buns
1.
Finished picture
2.
Pour 100 grams of warm water into the basin (cold water is fine in hot summer); add 2.5 grams of yeast and a little sugar and stir well;
3.
Pour 25 grams of corn oil, beat in an egg and stir well;
4.
Pour in 300 grams of flour and 2 grams of salt, and knead it into a smooth dough (the dough does not need to come out of the film, and it is smooth and non-sticky)
5.
After rounding, cover with plastic wrap and ferment to double size;
6.
30 grams of flour and 30 grams of fine sugar in the shortbread, stir evenly, pour 30 grams of oil into the pan and heat until it smokes, then pour into the shortbread flour and mix well, let cool and set aside;
7.
Take out the fermented dough and vent it out and roll it into a 40 cm X 30 cm rectangular dough;
8.
Use a round knife to divide into four equal parts;
9.
Divide each diagonal line to form two triangles;
10.
Brush the shortbread evenly on each triangular dough piece;
11.
Use a knife to cut a length of one centimeter on the large side of the dough;
12.
Flip both sides of the opening;
13.
Rolled into a tube
14.
Bend your hand to finish each one like this;
15.
Arranged into the baking tray, covered with plastic wrap and fermented for the second time to double the size (I used it for about half an hour);
16.
It can also be put directly into the oven;
17.
Put it in the middle layer of a preheated 180 degree oven and heat it up and down for 15 to 20 minutes;
18.
Finished picture
19.
Finished picture
Tips:
1) Reserve liquid when kneading dough to prevent the dough from being too soft. 2) The temperature of the oven is adjusted according to the temperament of the oven at home.
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