Chinese Food
Super soft milk bun
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Happy weekend, everyone. It's time to teach you how to make bread again. Let's make a milk bun this week. This recipe is what I saw on YouTube. The original formula used 120 grams of water and 42 grams of butter. Due to the large amount of butter, I think it's mainly to reduce the amount of oil. So the formula I give increases the amount of water and reduces the amount of butter. The bread is very soft. The milk smell is full. It's very delicious. So let's do it quickly. -
Cooking ingredients
Cooking Steps
Step1:The dough was kneaded to the expansion stage by post oil method. What is post oil method? See the video for detailed steps
Step2:Roll the dough in the bread barrel. Cover the dough with plastic film for the first fermentation. (how to judge the fermentation state. See the video
Step3:After fermentation, divide the dough into 9 parts on average. Roll and cover with plastic film to relax for 15 minutes.
Step4:After 15 minutes of relaxation, round the dough again. After the second round, pay attention to the bottom. If there is a seam at the bottom, pay attention to pinch the seam tightly.
Step5:When the dough is round, put it into the eight inch round cake mold.
Step6:Put the mold on the top of the oven. Put a large basin of hot water on the bottom. Close the oven door for the second fermentation.
Step7:After about 50 minutes, the dough is fermented to twice its original size. Take it out. Preheat the oven 180 degrees up and down for 15 minutes. (how to judge the second fermentation - dry the flour with your fingers. Gently press a small pit on the dough. The pit does not rebound. The dough has not collapsed, indicating that it has been fermented. If the small pit bounces back quickly, it means that the fermentation is not enough. If the dough collapses with a finger press, it means that the dough has developed.
Step8:Brush the surface evenly with egg white.
Step9:The oven is preheated. Put the mold in the middle and lower layers of the oven. Bake at 180 ℃ for 20 minutes. (why the middle and lower layers? The food to be baked must be in the middle of the oven. This mold is relatively high. If it is placed in the middle layer, the whole mold is in the middle and upper layer of the oven. The baked product is easy to have deep color on the surface. The skin is hard and thick.
Step10:After baking, put it on the grill to cool. When the bread is still a little bit warm, put it into a fresh-keeping bag and seal it. Put the bread that can't be eaten into the fridge for freezing and preservation. Take it out one night in advance to defrost before eating.
Step11:Write production step
Step12:Write production step
Cooking tips:Novice friends, please pay attention to the following precautions - 1. The order of putting materials into the bread barrel is generally to put liquid materials such as water, milk, eggs, etc. first, and then put yeast. Yeast is dissolved in the water. Then add dry materials such as flour, sugar, milk powder, salt, etc. in this case, please note that salt should be placed in a small corner alone. It is not allowed to contact with yeast alone. I am generally Start kneading and then add yeast. In order to prevent yeast from losing its activity after dehydration. 2. Due to the different water absorption of flour used by everyone, when using the new formula, first add most of the water and leave a small amount for adjustment, so as to avoid the dough being too sticky due to too much liquid. 3. When the dough is just mixed, it is sticky. At this time, do not add powder easily. The dough will not be too wet and sticky after it is out of tendons. 4. Butter should be softened before use. If the butter is too hard, you can knead it a few times. Use the temperature of your hand to soften the butter. 5. Dough fermentation - the basic fermentation temperature of general dough is
