Chinese Food
Butter bun
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This is a kind of bread that I liked to make when I started baking. Our old lady said - this one has a bread smell. In fact, it's not that other bread recipes are bad. It's that my skills are not good. Although the technique is not good, this bread is quite good. It's a bit like Japanese giant egg bread. The original recipe comes from Mr. Hu juanjiang.
Cooking ingredients
Cooking Steps
Step1:Turn the yeast into milk. Add the yolk flour, sugar and salt on the flour in turn. Refrigerate for more than two hours in the refrigerator with a mixing tank (no need to refrigerate in case of cold weather). After cold storage, knead until there is no dry powder. Then knead quickly until the thick film can be drawn. Continue to refrigerate for 30 minutes to cool the dough.
Step2:Take out the dough after cooling. Add the softened butter. Knead it evenly in the first gear and then increase the speed to the expansion stage.
Step3:Roll the dough round and put it into a container with a little oil on it. Spray some water on the surface and cover it.
Step4:Ferment at room temperature to twice the size. Stick high gluten powder on fingers and insert it into the center of dough without collapse, shrinkage or slight shrinkage.
Step5:Tap the exhaust. Divide into 9 parts (about 40 grams each) on average.
Step6:Roll them separately. Put them in a baking pan at regular intervals (I made them double).
Step7:Spray some water on the dough surface. Put it in the oven. Put in a cup of warm water. Close the oven door and ferment until it is 1.5 times larger. Take out the baking tray 10-15 minutes before fermentation. Preheat the oven to 190 ℃. Brush a layer of milk on the surface of the dough. Decorate with black sesame (they say I'm black sesame control hahaha).
Step8:Put it into the preheated oven. Adjust the temperature to 170 ℃. Bake for 20-25 minutes. Cover the tin paper if the color is deep.
Step9:After the bread is baked, shake the baking plate gently. Then move it to the baking net to cool it.
Step10:Finished drawings.
Step11:It's very soft and Q. it's fragrant with milk and eggs.
Cooking tips:The most important thing in making bread in summer is to control the temperature and temperature. Say the important things three times. Because I took a nap with Xiaomeng. My bread actually had a little hair. Xiaobai always makes mistakes. But the bread is quite good. There are skills in making delicious dishes.
