Soup Type Milk Buns
1.
Mix 25 grams of bread flour and 25 grams of freshly boiled milk into a batter to make a soup, and let it cool for later use (it is better to refrigerate overnight).
2.
Put the rest of the ingredients (except butter) and the soup into the bucket of the bread machine for kneading.
3.
After kneading for 10 minutes, add butter and pause for 5 minutes, then continue kneading for 15 minutes.
4.
The dough is complete and the dough is in perfect condition. (I use Dongling 1352 bread machine, the kneading function is very powerful, everyone can set the kneading method and time according to the performance of their bread machine)
5.
Round the dough and use a bread machine for basic fermentation.
6.
For about 40 minutes, dip your fingers in the dry powder and insert the dough. The hole will not retract or slightly retract, and the fermentation will end.
7.
After venting, divide the dough equally into 6 portions, and cover with plastic wrap to relax for 15 minutes after being rounded.
8.
Take a dough and roll it out into a tongue shape, thin the bottom.
9.
After rolling up, close the mouth and pinch tightly.
10.
Swing into the mold, and close the mouth to press on the bottom.
11.
Put it in the oven for two shots.
12.
After 40 minutes, the second shot is over. After taking it out, brush the egg liquid on the surface and preheat the oven at 175 degrees.
13.
After preheating, put the mold into the middle of the oven for about 20 minutes, and then out of the oven.
14.
Demould immediately after baking and let cool.
