Sakura Butter Buns

Sakura Butter Buns

1. Warm the milk, pour in the yeast and stir well, and let it sit for a few minutes. Mix well with flour, butter and sugar

2. Mix all the ingredients in the dough evenly and knead it into a dough. Put it in a fresh-keeping bag, tighten the seal, put it in the refrigerator, keep it in the refrigerator and ferment for about 24 hours

3. Weigh out egg whites, sugar, and salt in a basin. Take it out of the refrigerator and ferment into a dough that is almost twice the size

4. Cut the dough into small pieces, mix well with egg white, sugar and salt

5. Knead into a smooth dough, the dough is smooth and can pull out the thick film

6. Add butter, knead the dough, the butter is completely absorbed by the dough

7. When the dough is kneaded to the expansion stage, it appears smooth, with bubbles appearing, and a thin film can be pulled out. Cover with plastic wrap and let the dough cool for 30 minutes

8. After 30 minutes, divide the dough into 6 equal portions, each about 90 grams. Cover with plastic wrap and relax for about 15 minutes

9. Take a dough, roll it into a tongue shape, turn it over, and roll it up from top to bottom

10. Pinch tightly to close the seal

11. Place in the baking tray, leaving a space between the dough. Ferment in a warm place. After the fermentation is complete, brush the mixture of eggs and water 1:1, oven 180 degrees, about 20 minutes

Tips:

The baking pan I use is the Sanneng baking pan, 22*22 in size, 4.7 cm deep, and 280 grams of flour can just bake a pan. You can also use 250 grams of toast recipe. 250 grams to 300 grams of flour can almost be baked exactly on a plate