How to make milk-flavored buns

• 

  1.Follow the general bread making process, mix all the ingredients except butter and knead into dough.Knead vigorously until the dough becomes smooth and elastic.This is a relatively hard dough.

• 

  2. When the dough is stretched and not easy to break, add softened butter and continue Knead vigorously until the dough can be stretched out into a thin film (expansion stage).

• 

  3. Cover the kneaded dough with plastic wrap or damp cloth and let it rise at room temperature for 15 minute.

• 

  4. Use a rolling pin to roll out the risen dough into a thin rectangular sheet..
  

• 

  5. Roll up the dough from one end, making sure to roll it tightly.
  

• 

  6. Roll the dough into a long strip.If the rolled strip is not thin enough, use both hands to roll the dough out on the counter until it becomes a thin strip of even thickness.

• 

  7. Cut the long strip into 8 small strips.

• 

  8. Place the cut strips on the baking sheet.Carry out final fermentation at a humidity of 75% and a temperature of 35°C (if there are no fermentation conditions, place the baking pan with the dough in the upper layer of the oven, and place a baking tray with hot water in the lower layer of the oven, close the oven door for fermentation ).
  

• 

  9. It takes about 2-3 hours to ferment until it becomes the original shape 2 times as big.
  

• 

  10. Preheat the oven to 170°C and place the baking pan in Preheat the oven, second level from the bottom.Bake for about 12 minutes, until the surface is golden brown.

• 

  11.Finished product!