How to make buns

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  1.Weigh the high-gluten flour, low-gluten flour, yeast, salt, milk powder, eggs, fine sugar and milk and stir them together.(It is best to add milk while stirring, and decide whether to add it all according to the humidity of the flour.)

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  2. will Knead the dough evenly.

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  3.Add softened butter and continue kneading until a film forms.

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  4. After kneading out the film, cover it with plastic wrap and let it ferment naturally at room temperature of 25℃.

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  5. After the dough has fermented to twice its original size, knead and deflate the dough.

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  6. can be divided into ten pieces of about 45g.

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  7.Put it into the mold and conduct secondary fermentation at 38°C and a humidity of 85%.(You can choose to put a bowl of hot water in the oven, select the fermentation function, and adjust the temperature to above 38°C for twenty minutes).

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  8. Let the dough ferment until it doubles in size.

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  9. Brush with a thin layer of egg liquid and sprinkle with appropriate amount of white sesame seeds for decoration.

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  10. Set the upper and lower tubes of the oven to 180°C for 10 minutes.

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  11. It is best to brush a layer of oil inside the mold in advance to facilitate demoulding after baking.