Chinese Food
Light cream bun
(98320 views)
One at a time. Light milk fragrance. Nutritious and delicious!
Cooking ingredients
Cooking Steps
Step1:All materials are put into the bread machine according to the order of sugar, salt, milk, egg, flour and yeast. Select the kneading procedure for 20 minutes. During the period, observe the dough forming. Add some milk when it is hard and some flour when it is soft. However, do not add more for a little test. Add softened butter after 10 minutes.
Step2:You don't need to take it out and wake up to twice the size. Just press the water on your fingers to keep them from shrinking and collapsing. The room temperature is about 2 hours. Adjust the time according to the seasonal changes.
Step3:Knead the face again for 20 minutes after the hair is done. At the end, take out and beat the face with hands until the glove film appears.
Step4:Turn the dough into a large round piece. It's about one centimeter thick. Use a biscuit mold to press out the shape you like. Without the mold, cut it into the shape you like with a knife.
Step5:On a nonstick baking plate. Ferment to twice the size.
Step6:Preheat the oven at 170 ℃ for 5 minutes. Spray some water before baking. Put in the bread. Bake for about 12 minutes.
Step7:Deliciou
Cooking tips:1. Choose the fermentation method freely according to your own time. The bread fermented in refrigerator is generally softer and fresher. It can also be fermented at room temperature or in an oven. The specific time depends on the weather and the dough itself. Generally, the oven is 1 hour, the room temperature is 2 hours and the cold storage is more than 12 hours. 2. The oven temperature and time should also be adjusted according to your own situation. 3. If you like deep color, you can apply egg yolk on the surface of the bread. 4. This formula can also use milk completely. The total amount of milk is about 130g. 5. Because the water absorption of flour is different, liquid substances should be added flexibly. There are skills in making delicious dishes.
