Name: Soft and Sweet Beyond Imagination-hong Kong-style Milk Chop Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g High-gluten flour; 8g Instant Yeast; 19g granulated sugar; 265g milk; 80g protein; a little Vanilla extract; 25g Whole milk powder; 30g fresh cream; 50g Unsalted butter; Some Whole egg liquid

Soft and Sweet Beyond Imagination-hong Kong-style Milk Chop Buns

1. Mix all the ingredients in the medium dough into a dough.

2. The kneaded medium type dough is fermented for about 3 to 3.5 hours in an environment of about 28 degrees (the dough expands to 3 to 4 times the size, the edges are flush with the middle, and the center part is slightly sunken)

3. Tear the medium dough into small pieces and all the ingredients in the main dough (except the unsalted butter). Mix it with your hands or a mixer until the dough is smooth and has a little sticky dough. During the mixing process, depending on the hardness of the dough, decide whether to add the reserved milk (I didn't add it, it feels that the dough is already very wet). Add the cream and continue stirring until smooth and the dough can pull out a large transparent thin fascia.

4. The kneaded dough is basically fermented for about 40 minutes

5. Turn over: Take out the dough and flatten it from the center of the dough to all directions by hand.

6. Fold the left side of the dough to the middle 1/3

7. Fold in 1/3 of the dough from the right side to the middle.

8. Fold the top end of the dough into the center by 1/3, and the lower end of the dough into the center by 1/3, and flatten the folded part with the palm of your hand

9. Put the folding part down in a basin, and prolong the fermentation for about 30 minutes in an environment of about 28 degrees (I forgot to take this step, borrow the picture above. Hehe)

10. After fermentation is complete, divide the dough into 60g small doughs. Cover with plastic wrap and relax at room temperature for 15-20 minutes.

11. Tighten the loosened dough and roll it into an oval shape

12. After turning it over, roll up along the long side from top to bottom

13. In an olive shape, pinch tightly at the closing.

14. The dough is closed down, and the dough is rolled by hand into long strips that are slightly shorter than the width of the baking pan, and placed in the baking pan (my baking pan is a bit larger, and I didn't calculate it when I arranged it. Finally, a stick fell and squeezed it in. The result is a bit ruined. Hey)

15. The final fermentation is carried out in an environment of about 34 degrees for about 50 minutes. After the fermentation is completed, coat the surface of the dough with a layer of whole egg liquid diluted with water and whole egg in a ratio of 1:1

16. Preheat the oven to 180C, middle level, and bake for about 25 minutes.

17. After baking, unmold the bread immediately, spread a thin layer of milk on the surface of the bread with a brush, and then move it to the wire rack to let it cool.

Tips:
1 Hua Shinai suggested that this bread has a large amount of liquid and the dough will be very wet and sticky. This is indeed the case. I didn't add the reserved milk and felt that the dough was already very wet. Knead this bread by hand will be more maddening.

2 The sugar content in the formula is too high, which makes it easy to overcolor. The whole egg liquid for surface decoration should be used after being diluted with water, or covered with tin foil at an appropriate time. Prevent the surface from getting too dark.

3 This is the first time to turn over and continue fermentation during basic fermentation. It feels that the bread will be softer and more delicate after turning over. If you have enough time, you can try.