How to make classic buns

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  1.Prepare all the materials

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  2.Put all ingredients except butter into the kneading bucket, put sugar and salt diagonally, and put yeast on top

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  3. First use the slow speed to knead the dough for one minute, then turn to the third speed to knead the dough quickly until the machine stops automatically.(Total 15 minutes)

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  4. Add butter when kneading the dough for the second time and continue to knead for three times.Knead the dough at high speed until it stops automatically, then start the kneading process again until the machine stops (a total of 30 minutes)

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  5.After kneading for 45 minutes in total, this is the resulting membrane

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  6.Cover with plastic wrap and leave to ferment in a warm place until 2-2.5 times in size

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  7. Dip your fingers in flour Poke a small hole and fermentation is successful if it does not bounce back or shrink back

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  8. Place it directly back into the cooker Kneading for a few minutes is equivalent to deflating the dough

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  9. Take out the dough and divide it into small doughs of the same size , proof for 20 minutes

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  10.Take a piece of dough and roll it into an oval

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  11.Fold both sides in half

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  12.Roll up from top to bottom, with the interface facing down

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  13.Make all the dough in turn

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  14. Ferment twice as big again

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  15.Put it into the preheated oven, heat it up to 120 degrees, heat it down to 150 degrees, and leave it in the middle for 20 minutes (When satisfied with the coloring, cover with tin foil until finished baking)

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  16.After taking it out of the oven, put it on the surface while it is hot Brush it with corn oil

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  17. Let cool before eating

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  18.Finished product picture