Quail Egg Buns
1.
Dough Ingredients: Arowana Bread Wheat Flour 200 grams Water 110 grams Sugar 10 grams Oil 5 grams Yeast 3 grams Accessories: Sauteed black sesame seeds 2 grams cocoa powder 2 grams Steaming time: about 10 minutes after SAIC.
2.
Grind the black sesame seeds into fine particles and put all the ingredients in the flour and dough into a basin and add 110 grams of water.
3.
Then knead it to a smooth state (that is, the hand-painted potted dough is smooth and clean).
4.
Relax for 5 minutes and divide the porridge into small doughs of 12 grams each.
5.
Then continue to knead into a small circle, and then knead into a water drop state.
6.
Add a little water to the cocoa powder and mix it into a thicker state.
7.
Then randomly brush the surface of the quail eggs on the surface.
8.
Put it in a steamer and put it in a warm place. I fermented it twice at 35 degrees and 40 minutes.
9.
Finally, put it in the steamer for 10 minutes. Turn off the heat and steam for a while before turning it on again.
Tips:
The dough must be kneaded in place and the cut surface is smooth, so that the surface of the steamed bun is smooth.
I use a one-time fermentation method for the dough, which is very easy to use. After kneading, it will be fermented and it can be directly put on the pot.
I used wheat flour for golden dragon fish bread for this small steamed bun, which was officially designated by the 2018 China International Family Baking Competition.
