Health benefits
Butter: activates blood circulation and removes blood stasis
Ingredients
High-gluten flour ( 150g ) | Milk ( 70g ) |
White sugar ( 30g ) | Whole egg liquid ( 20g ) |
Milk powder ( 8g ) | Butter ( 3 grams ) |
Salt ( 1g ) | Yeast ( 2g ) |
Surface decoration: ( ) | White sugar ( 10 grams ) |
Warm water ( 5 grams ) |
1.Add all the ingredients except butter into the bread bucket.The order is liquid first, then powder.Put sugar and salt diagonally.Make a hole in the middle and put yeast on top.
2. Start the bread machine and knead until a thick film can be pulled out, add softened butter and continue rub.
3.Knead until a strong film can be pulled out.(I can’t pull it well)
4. Roll into a round shape and place in a bowl, cover with plastic wrap and keep in a warm place Fermentation.
5. Ferment until 2.5 times in size.When your finger is dipped in water and inserted into the dough, it will not shrink or collapse.Can.
6. Then take it out, press, fold and deflate, round it again, cover it with plastic wrap and let it rest for 15 minutes.
7. Divide and weigh each small dough, 6 grams each, roll it into a round shape and put it into an eight-inch pizza On the plate.(Because I gave Xiaobao a piece of dough to play with, it looks a bit small)
8.Put Place it in the oven with a pan of hot water underneath for final fermentation.
9. Ferment until doubled in size and take out.Preheat the oven to 180 degrees.
10.Put it into the middle layer of the preheated oven and bake at 180 degrees for 12 minutes.
11. Take a small bowl, add 10 grams of white sugar and 5 grams of warm water and mix well.
12.After baking, take it out and immediately brush a layer of sugar water on the surface.
13. After brushing with sugar water, remove from the mold and allow to cool until slightly warm, then seal and store.
14. Eat them one by one while eating.
15. Finished product picture.
Tips
The baking time depends on your own oven.The baking time of the buns should not be too long, otherwise the surface of the bread will be too hard.The amount of water absorbed by flour varies from place to place.It is recommended to set aside 10 grams of milk when kneading the dough and add it according to the situation.
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