Pan Milk-flavored Buns, Delicate Texture, More Fragrant As You Chew
1.
Sift 250 grams of high-gluten flour and mix with 35 grams of fine sugar.
2.
Add 1 egg, 85 grams of fresh milk, 3 grams of yeast
3.
Mix well and knead it into a flocculent shape, either with chopsticks or a blender.
4.
Sprinkle some flour on the chopping board and knead it with your hands.
5.
Add 20 grams of unsalted butter softened at room temperature and knead it by hand to form a smooth dough.
6.
Put it in a humid and warm place and let it ferment for 60 minutes.
7.
After the fermentation has doubled, take it out, dip your fingers in flour, and insert it in the middle without rebounding, the fermentation is complete.
8.
Press the exhaust with your hand and knead it into a ball.
9.
Use a rolling pin to roll into a 1 cm thick sheet.
10.
Use a rolling pin as a standard and cut into small pieces.
11.
Sprinkle some flour.
12.
Don't need to put oil in the non-stick pan, fry slowly on low heat, and fry on both sides until golden brown.
13.
Put it on the plate and take a photo, the soft bun is finished.
14.
You can also add 20 grams of milk powder in, and then add 5 grams of milk, the milk flavor will be stronger.
15.
Fine structure and rich aroma of wheat
16.
Chew more fragrant
17.
This small bread is very suitable as a snack for children, one bite is very convenient.
Tips:
1. If the weather is too cold, put the dough in the oven and put 2 bowls of hot water to help ferment.
2. Finally, if you shape it into a small ball and then fry it, it feels like it can be made into a small steamed bun O(∩_∩)O, if you are interested, you can try it.
