[tuna Dumplings Bag] I'm Really Not An Octopus Dumplings! I Am A Small Ball Bread!

Name: [tuna Dumplings Bag] I'm Really Not An Octopus Dumplings! I Am A Small Ball Bread!
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 40g egg; 90g milk; 3g yeast; 15g butter; Some Salad dressing; Some Muyu Flower; A can Canned tuna; 3 tablespoons corn kernels; 30g White sugar; 1g salt

by Xiaoyao's Food

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Small octopus balls. Everyone is expected to see snacks on the street. Today’s small balls bread looks like octopus balls in every way. It’s not a patent. Actually, it’s really not octopus balls. We are small balls of tuna and katsuobushi, a small one, one bite, it’s really enjoyable and fun to eat! Needless to say, everyone who is familiar with me knows that Tao’s mom made some kawaii things to lie to the children. Yes, this bun was fooled by my little treasure. I like it very much. The cute appearance, plus There is very nutritious tuna inside, which can be regarded as a nutritious staple bread for children to eat. This small box is served in the morning, plus a carton of milk, which is also rich in nutrition.
The small buns are not too difficult. They are still relatively easy plastic surgery methods, and novices can easily operate them. In fact, I think these buns are the best, and everyone can easily make them. In this way, absolutely Add enough confidence to your baking road and support you to go on this way! Old habit, Shangzi, make your favorite children's shoes! "

[tuna Dumplings Bag] I'm Really Not An Octopus Dumplings! I Am A Small Ball Bread!

1. All ingredients except butter are put in the bread machine.

[tuna Dumplings Bag] I'm Really Not An Octopus Dumplings! I Am A Small Ball Bread! recipe

2. Select 9 kneading program and let the bread machine knead the dough automatically for 23 minutes.

3. After 23 minutes, add butter.

4. Then select 9 Kneading program and let the bread machine kneading for another 23 minutes.

5. Knead until the dough can pull out a strong film.

6. The kneaded dough is very smooth.

7. Then select the 15 dough program, and the time is 1 hour. Let the bread machine enter the process of making the dough.

8. After 1 hour, the dough has grown to about 2.5 times the size.

9. Take out the kneaded dough and cut it into small pieces of 10 grams each, knead it and let it relax for 15 minutes.

10. Stir the tuna and corn kernels together.

11. Then wrap the filling into the small dough.

12. Close your mouth and make a full circle.

13. Arrange neatly into the baking tray.

14. Put the shaped dough in the oven, put a bowl of warm water (about 70 degrees) at the bottom, close the oven door and let it rise for an hour to about twice its size.

15. Preheat the oven at 180 degrees, put the second layer on the upper and lower fire and bake for 15 minutes.

16. After baking, take the buns out and put them on the grilling net and put them in a small box when they are warm, squeeze the salad dressing on the surface, and sprinkle some katsuobushi on the surface.

Tips:
1. In this weather, it is not easy for the dough to heat up when you open the lid of the bread machine. If the temperature is above 33 degrees, it can be fermented at room temperature. If it is lower than 30 degrees, it is recommended that the machine is yeasted. When the bag is small, it is only 28 degrees, so use the bread machine to ferment!

2. Each brand of flour has different water consumption. Remember to reserve 25 grams of liquid and decide whether to add it or not by looking at the state of the dough.

3. Regarding the fermentation time, sometimes the yeast activity and the amount of salt used will affect the fermentation. Therefore, the fermentation time is not fixed. You must be flexible, mainly to control the time by whether it is delivered to the required size. what!

4. At the end of the fermentation, I put a small bowl of water in order to let the steam to maintain the humidity of the noodles, so the time of adding water, the yeast should be a little faster than the fermentation, because the hot water will make the temperature in the oven If it rises, it will send out faster.

5. When the bread is out of the oven, it should be unmolded and put on the grill to cool it. When it is low temperature, it should be put in a fresh-keeping bag. Let the lukewarm moisture soften the skin and it will be more delicious.