Squeeze Buns
1.
Put all the ingredients of the middle seed together and knead evenly (the main ingredient is the middle seed part)
2.
Knead it and put it in the box. Refrigerate and ferment for about 24 hours
3.
Refrigerate the fermented dough
4.
Pull out to see. The organization is like this
5.
Tear the dough and put it in the cook machine or bread machine
6.
Put in the materials. Continue kneading
7.
Knead it to pull out a thick mold
8.
Add butter. Continue to knead the dough to complete state
9.
The kneaded dough can be thinned. Tough but not so easy to break
10.
Put it into a container to ferment. Ferment for about 1 hour. It will be fermented if you press it and it doesn’t rebound.
11.
Take out to exhaust
12.
Round and relax for 20 minutes
13.
Divide the dough into 35g pieces. Put into the 18cm mold. There are 9 in total. There are also 2g of small dough, 18 pieces, and the remaining dough is rounded. Make hamburgers
14.
The dough after the second fermentation is like this
15.
Preheat the oven 180 degrees. Bake for about 18 minutes. You can take it out
16.
The bread is cold enough to melt the chocolate. Draw a pattern up
17.
Painted buns
Tips:
The temperature at which the chocolate melts should not exceed 60 degrees. Squeeze it and wait for the chocolate to dry before filling it in a bag.
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