How to make classic milk-flavored buns

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  1.Prepare the ingredients, put the ingredients except butter into the bread machine and knead until expanded

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  2.Then add butter and continue kneading until smooth

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  3.Pull out a thin layer of glove film, roll it into a ball, put it in a container and seal it with plastic wrap, and ferment at room temperature until it doubles in size

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  4. Poke a small hole in the fermented dough and it will not rebound or shrink, which means the fermentation is complete

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  5. Completely deflate the fermented dough, divide it evenly into 12 small doughs, roll them into balls, cover them with plastic wrap and let them rest for 10 seconds Minutes

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  6. Let the rested small dough deflate and roll it out with a rolling pin.Tongue shape

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  7. Roll up from top to bottom and pinch tightly

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  8.Then continue to roll the dough into a long strip with a rolling pin

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  9. Also roll it up from top to bottom, and pinch it tightly

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  10. Arrange all the remaining dough in turn and place it neatly on the baking pan with the edge downwards, leaving a gap, and put it in the oven for the second step.Secondary fermentation (oven fermentation function, put a bowl of warm water at the bottom)

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  11.Put the fermented Take out the dough and brush it with a little egg wash

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  12.Preheat the oven in advance, set the upper and lower heat to 180 degree, bake for 15 minutes, and it will be golden brown on the surface.

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  13. Leave to cool.Ready to eat

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  14.Delicious

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  15.Try it yourself