Teriyaki Flower Bun
1.
Pour 250 grams of high-gluten flour, 150 grams of milk, 50 grams of white sugar, 4 grams of dry yeast powder, 50 grams of whole eggs, and 40 grams of butter into the bread machine
2.
Select the mixing procedure and start mixing
3.
After 30 minutes, a dough mixing process is over, and the dough has been whipped until smooth
4.
Take a small piece of dough and roll it out, then slowly open it up. The dough can form a light-transmitting film, but the film strength is average. After being pierced by hand, the edge of the break is irregular. At this time, the dough has been kneaded to the expansion stage. (General sweet bread only needs to be kneaded to the expansion stage. If you like a stronger structure, you can add another ten to fifteen minutes to knead the dough. If you like a softer texture, you don't need to knead it again)
5.
Take out the dough and knead it into a smooth dough
6.
Put it in a basin and wrap it with plastic wrap
7.
Put it in an oven at about 30 degrees, and leave it to rise until the dough has doubled its size.
8.
Take out the dough, vent it, and round it again
9.
Divide into 8 equal parts, each of about 60 g each, round one by one
10.
Defrost the cuttlefish balls in advance, soak them in water
11.
Take 1 pill of Hanaji pill and roll it in teriyaki sauce
12.
Then take a small portion of dough, flatten it, and wrap it in Huazhiwan
13.
Pinch the mouth tightly, the mouth is down, and round again
14.
Arrange the wrapped bread dough into the baking tray, leaving a space of 1 to 1.5 times between each dough
15.
Put it into a 38 degree oven, add a plate of boiling water below, and leave it to ferment for about 40 minutes
16.
The finished dough is about 1.5 to 2 times the size of the green dough
17.
Use a brush to evenly brush an appropriate amount of egg white on the surface of the dough
18.
Preheat the oven and bake at 180 degrees for 25 to 28 minutes. After coloring, cover with tin foil
19.
Take out the toasted bread
20.
Then brush a layer of honey on the surface
21.
Squeeze salad dressing in the middle of each bread
22.
Finally, sprinkle with katsuobushi and crushed seaweed
