#四session Baking Contest and is Love Eat Festival#heart-shaped Meal Buns

Name: #四session Baking Contest and is Love Eat Festival#heart-shaped Meal Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Gold like a high fan; 50g Meimei Low Powder; 12g milk powder; 30g egg; 15g condensed milk; 74 to 78g water; 3g yeast; 3g salt; 32g butter

by Naughty bag

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

[To Mother's Day] Lao She said in "My Mother" to congratulate Mother's Day: "People, living in their 80s or 90s, with a mother, can be more or less childish. If you lose a mother, you will be like a flower. Although there is still color and fragrance in the bottle, it has lost its roots. Those who have a mother are at peace in their hearts."-Lao She today is Mother's Day. May the mothers in the world be happy and healthy! Maternal love is great and selfless, and no words can express love for mother. I made this meal bag today and gave it to my mother to express my heart for my mother. "

Ingredients

200g Gold Like A High Fan
50g Meimei Low Powder
12g Milk Powder
30g Egg
15g Condensed Milk
74 to 78g Water
3g Yeast
3g Salt
32g Butter

#四session Baking Contest and is Love Eat Festival#heart-shaped Meal Buns

1. Except the butter, use a bread machine to knead the dough until the dough is smooth, then add softened butter, knead to the complete stage, that is, the transparent film can be pulled out

#四session Baking Contest and is Love Eat Festival#heart-shaped Meal Buns recipe

2. Put the kneaded dough into a basin and spread to 2-2.5 times its size.

3. The fermented dough is vented and divided into 5 equal parts, placed in the baking tray for the second fermentation

4. Place a cut heart-shaped piece of paper on the fermented dough

5. After drying in the flour, the shape of the heart appears. Remove the piece of paper.

6. Preheat the oven in advance, put it in a 170-degree oven, and bake for 40 minutes at the upper level at 160 degrees and the lower level at 170 degrees.

Tips:
The number of grams of water in the dough can be flexibly controlled according to the water absorption of your own flour and the dry and wet climate, and the oven temperature should also be flexibly adjusted according to the temperature of your own oven