Butter bun recipe-Chinese Food-best chinese food recipes-cooking food

Butter bun

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Step1:Making sponge yeast head - put the ingredients containing yeast head into a large bowl and mix. Stir until it is fine and free of particles. It should be a thick paste. (milk can be used instead of the same amount of water and milk powder. First boil the milk and let it cool for use.)

Step2:Flour mixture - mix the other medium gluten flour (reserve 1 / 4 and flour), yeast and milk powder in a dry bowl (if milk is used instead of water in the front, milk powder can not be put). Sprinkle it on the batter. It is like covering the batter with a flour quilt. Cover with a fresh-keeping film. Ferment in room temperature for 14 hours. There will be a small amount of bubbles to break through the flour quilt, indicating that the fermentation is successful. If you want to get better taste, you can ferment at room temperature for 1 hour, then refrigerate for 824 hours.

Step3:Mixing flour - add salt and softened butter into the fermented flour mixture. Use a scraper to stir until the dough is roughly formed. Move it to the flour sprinkled panel. Continue mixing flour for about 5 minutes to form the gluten structure. When mixing flour, the flour should be limited to 1 / 4 of the reserved flour to prevent adhesion. At this time, the dough is very sticky. You can buckle the bowl on the dough. Let it stand for 20 minutes. Continue mixing for 5 minutes until the dough is smooth and elastic. Finally, the weight of the dough is about 625g.

Step4:Dough fermentation 1 - put oil on the fresh-keeping box. Put the dough in. Brush a little oil on the dough surface. Put the lid on. Mark the position. The dough is twice the size at room temperature. About 1.52 hours. The ideal fermentation temperature is 2427 ℃.

Step5:Dough fermentation II - take out the fermented dough. At this time, the dough contains a lot of air. Gently press the dough into a rectangle. Fold the four corners to the center twice. Put it back into the container. Brush the oil on the surface again. Cover the cover. Mark the position of twice the fermentation size. Wait for the dough to ferment.

Step6:Dough shaping and final fermentation - divide the dough into 12 parts. About 50g each. Knead into a circle. Put the end down into the baking pan. Melt the butter and brush the surface. Make sure the whole dough is brushed. Cover with plastic wrap. Let the dough ferment again until it is twice the size. Press it by hand. The sunken part will not rebound.