How to make egg and butter buns

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  1. Prepare all the raw materials, soften the butter in advance, flour, Mix fine sugar, milk powder and salt evenly.Dissolve dry yeast in warm water

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  2. Knead the ingredients except butter into dough and knead After the gluten comes out, add butter and continue kneading until the dough reaches the expansion stage where the film can be stretched out.Knead the dough and put it in the pot, cover it with plastic wrap and let it ferment for about an hour.Cook until the dough becomes 2-2.5 times its original size.

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  3.After fermenting the dough, press out the gas in the dough with your hands and let the dough re- Lose weight.

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  4. Divide the deflated dough into 8 portions and let it rest at room temperature for 15 minutes

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  5.Take a piece of dough that has risen and roll it out into an oval shape with a rolling pin.Roll up the bottom.Roll the rolled dough into a thick and pointed shape with your hands

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  6. Rub it together For the dough, hold the pointed end with your left hand, and roll the rolling pin from the pointed end to the thicker end with your right hand.

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  7. Roll up the dough from the thick end with your left hand, and at the same time, keep pulling the dough with your right hand The tip is finally rolled as shown in the picture.The small point of the dough should be hidden at the bottom.

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  8. Place the rolled dough on the baking sheet, leaving space between each dough There is a certain gap, and the dough is placed in an environment with a temperature of 35 degrees Celsius and a humidity of 80% for final fermentation.It usually takes about 40 minutes

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  9. When the dough becomes twice the original size, It's fermented.Spread the whole egg liquid on the fermented dough

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  10.Put in the preheated Bake in the oven at 180 degrees for 12 minutes, until the surface is golden brown.