Snow Rong Small Meal Buns
1.
First prepare the ingredients for the bread.
2.
Dissolve the yeast with half of warm water
3.
Combine flour, sugar, salt, and mix well.
4.
Add the water to dissolve the yeast, the other half of the water and egg liquid, and knead it into a dough
5.
Knead the dough on the chopping board vigorously. At this time, the dough will be very sticky and the surface is not too smooth, but keep kneading it and don't add flour lightly.
6.
Then the dough will become elastic, the surface will become smoother, and the dough will not be so sticky.
7.
Knead for a while, try to spread the dough, this time the dough will be pulled out a lot of holes if it is a little thinner
8.
Add the softened or melted butter to the dough and knead the butter into the dough vigorously.
9.
Check the strength of the gluten again, and carefully support the dough. At this time, the dough can form a thin film, and the cracked holes are irregular shapes instead of smooth circles.
10.
Put the kneaded dough in a basin, cover the surface with plastic wrap or a damp cloth, sit in hot water, and ferment for about half an hour to twice its size.
11.
The fermented dough is expelled from air, divided into nine parts, and kneaded into a round shape. Proceed for 15 minutes of intermediate fermentation.
12.
After the proofing, the dough is rounded again. This time it needs to be rounded thoroughly. You can use an ice cream spoon to hold the dough and knead it into a regular hemisphere without wrinkles.
13.
Next, make snow puree and melt the butter.
14.
Add low-gluten flour and caster sugar to the butter and mix well.
15.
After sieving with a medium strainer, serve as a snowflake paste.
16.
Brush the surface of the bread with melted butter and sprinkle with snow puree.
17.
Sprinkle the dough with snow paste, put a tray of boiling water in the oven, put the baking tray with the bread in it, and leave it for the final fermentation until the dough doubles, about 40 minutes, and bake at 180° for about 12 minutes after the fermentation is complete.
Tips:
1 The butter in the recipe can be replaced with lard, but the bread will be whiter.
2 The dough at the beginning will be very sticky. The plastic scraper is a very useful tool to help us shovel off the dough stuck on the chopping board.
3 It is recommended to use plastic chopping board, because it is not easy to stick compared with wooden chopping board, and second, the material of wooden chopping board is easy to breed bacteria. Repeated kneading on it is relatively unhygienic.
4 When kneading dough by hand at home, you can choose a table that is about the height of your waist. Put the chopping board on the table, turn your body sideways, press the dough quickly with your hands, and press your body's strength on your hands, using your waist and body The power to knead the dough.
5 If a friend buys a bread machine or a cook machine to help knead the dough in order to save effort, the process of using mechanical kneading is probably the same. You can use the same method to detect the dough film.
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