#四session Baking Contest and It's Love to Eat Festival#milk-flavored Mullet Buns
1.
Put all the main ingredients except butter in the bread bucket and mix the noodles. Knead the dough until it comes out of the film, put in butter, continue to knead to the complete stage, the film can be pulled out.
2.
The dough feels soft.
3.
Put the kneaded dough in a cooking bowl, spread a layer of water on the surface, cover it, and place it in the sun for the first fermentation. The first fermentation takes 20 minutes. The dough doesn't need to be spread too much, just feel slightly raised.
4.
Take out the dough and ventilate it and divide it into small portions, each about 115 grams.
5.
Take a small piece of dough and roll it into a very thin rectangular shape.
6.
Spread a thin layer of softened butter on the surface.
7.
Roll up according to the short side, do not roll too tightly, press lightly with your hand while rolling, to exhaust the air inside.
8.
Roll the rolled dough up and down first, and then roll it left and right.
9.
Cut longitudinally from the middle.
10.
Roll up.
11.
Put it in the mold for the second fermentation.
12.
I put it in the oven and fermented directly at room temperature. This is a good fermented appearance, and the volume is about 1.5 times the original size.
13.
Preheat the oven in advance, put the mold in the middle of the oven, hot air at 180 degrees, about 20 minutes.
14.
After the bread has cooled, sift some powdered sugar into the surface.
15.
It is crispy on the outside and soft on the inside, which is very popular.
16.
You don’t need to open the puff pastry, try it too!
17.
I can make about eight buns with this amount of dough. Compared to open crisps, this method uses much less butter, but the taste is comparable.
