Health benefits
Butter: low protein
Ingredients
High-gluten flour (150g) | Milk ( 70g ) |
Fine sugar ( 30g ) | Whole egg liquid ( 20g ) |
Yeast ( 2 grams ) | Butter ( 3 grams ) |
Salt ( 1g ) | Milk powder ( 8g ) |
Surface ( ) | White sugar (5 grams in appropriate amount) |
Warm water ( 10 grams ) |
How to make money buns
1.Pour all ingredients except butter into the container in order of liquid first and then powder, and mix to form a dough.
2. Take the dough to the cutting board, knead it first and then drop it.
3. Knead the dough until a rough film can be pulled out.
4.Add softened butter.
5.Continue to knead evenly, and then drop it a few more times until the dough can pull out a strong film.
6.Make the dough into a round shape, cover it with plastic wrap, and keep it at room temperature (about 28 degrees) Ferment until doubled in size.
7. The dough is fermented until it is about doubled in size.Dip your fingers into dry flour and poke a hole.The dough will not If it shrinks without collapsing, it is ready.
8. Take the dough out and place it on the cutting board, deflate and knead evenly.
9. Cover the deflated dough with plastic wrap and let it rest for 15 minutes.
10. Cut the dough into small pieces of 6 grams each, and then roll them into rounds.The weather is relatively hot now.In order to avoid fermenting too quickly, you can divide the entire dough into two parts.Wrap one part in plastic wrap and store it in the refrigerator.After the other part is ready, take it out of the refrigerator and continue cooking.
11. After everything is done, place it in a round 8-inch pizza pan.Brush with a layer of corn oil.
12. Place the baking pan in an environment with a temperature of 38 degrees and a humidity of more than 75%, and then Ferment until doubled in size.
13.Put the baking sheet into the middle layer of the preheated oven, heat up and down, 180 degrees.Bake for 12 minutes.Bake until the surface is browned and cover with tin foil.
14. Take a small bowl and pour ten grams of warm water, then pour in 5 grams of white sugar.
15. After the bread is baked, take the baking sheet out of the oven.
16. Brush the prepared sugar water and unmelted white sugar on the surface of the bread.
17. After it cools down slightly, you can gently remove it from the mold.
18. Close up!
19. Pull a few open and take a look.The drawing effect inside is very good!
20.The more you chew, the more delicious it gets, and you can’t stop eating it!
Tips
The weather is hot now, so when making bread, liquid materials such as water, milk, and eggs in the dough need to be refrigerated in advance before use.Otherwise, the temperature will be too high during kneading, causing the dough to ferment while kneading, and the fermentation speed will be too fast.This affects the taste of the finished product.Moreover, if the dough is fermented in advance, it will make the dough extremely sticky and not conducive to shaping.
The water absorption of flour is different.Please adjust according to the actual water absorption of flour.
The basic fermentation and secondary fermentation of the dough must be in place, so that the finished product will be softer and more delicious!
Oven temperatures and baking times vary, please adjust according to actual conditions.
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