Milky bun

2024-06-25 13:56:17  Views 2 Comments 0

Ingredients

280 grams of high-gluten flour ( 120 grams of milk )
30g condensed milk ( 25g milk powder )
40 grams of sugar ( 2 grams of salt )
4 grams of yeast ( 25 grams of butter )
2 eggs ( )
Almond slices, shredded coconut, black sesame, white sesame ( appropriate amount )

How to make milky buns

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    1.Prepare all ingredients and weigh them

  • Illustration of how to make milk-flavored buns 2

    2. First add 1 egg into the bread machine, followed by milk, condensed milk, milk powder, salt, and sugar ( Salt and sugar should be placed diagonally)

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    3.Add flour and make a small hole in the middle of the flour Bury the yeast in the pit

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    4. Start the dough mixing process, add butter after 30 minutes, and then mix Noodle for 30 minutes

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    5.The film is out and the dough is complete

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    6. Transfer the dough to a baking pan, cover with a damp cloth, and put it in the oven.Use another baking pan on the lower shelf and set it to 40 degrees of hot water, start the fermentation mode

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    7.Ding, the fermentation is completed after 40 minutes, take out the dough Knead for a few minutes to deflate the dough, cover with plastic wrap and rest for 20 minutes

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    8. Knead evenly again, divide into 16 portions of similar size, roll into balls and place on baking sheet.Enter the oven again for the second fermentation, the method is the same as before

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    9. Wait for the dough to expand 2 times, the second fermentation is completed

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    10. At this time, preheat the oven to 160 degrees.Beat the other egg, brush evenly on the dough, sprinkle your favorite ingredients on the surface, and bake in the middle rack of the oven for 20 minutes.After 10 minutes, the room was filled with a rich milk fragrance.Wow, it had already begun to color.I quickly adjusted the temperature to 150

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    11.After 10 minutes, the bread will be cooked, take it out of the oven quickly

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    12.After it cools down slightly, put it on a plate.Don’t worry about tomorrow’s breakfast

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    13.One more

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    14.Take a recent photo

Tips

1.Dough mixing and fermentation must be in place, and you cannot cut corners, otherwise it will affect the quality of the bread or directly lead to failure.There is no need to scoop out the condensed milk and weigh it when fermenting for the first time, because a thick layer will stick to the container.You can directly put the condensed milk bottle on the scale, and subtract the scooped-out weight from the total amount to roughly get the dosage.I guess it’s okay to put some in after you get used to it.3.I personally think that oven fermentation is easier to operate than bread machine fermentation.Depending on your own habits, room temperature fermentation is also possible, but it may take longer if the temperature is not high.4.The volume of the first fermentation should be about 2.5 times that of the dough.Use your finger to poke a small hole in the middle without shrinking (I was unable to take a photo today due to something else)

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