Materials

Main ingredients: 302g high flour, 99ml water, 5g yeast, 50g sugar, 40g butter, 15g milk powder, 113g low flour, 60g egg, 50ml milk;

Supplementary ingredients: milk in moderation, 3g salt

Baked Buns

1

Make smooth dough by using 152g high flour+99g water+1g yeast. Grams of yeast to synthesize a smooth dough, room temperature fermentation for 1 hour, put into the refrigerator for 20-24 hours that is to say, chilled old dough.

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2

Put all ingredients except salt and butter into chef's machine and knead for 3 minutes in 1 speed, add salt and knead for 5 minutes in 3 speed, then turn to 1 speed and add butter and knead to form a ball until it reaches the extended stage, then stop the machine.

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3

Take out the dough and put it into a container, cover with plastic wrap and let it molasses for 30 minutes.

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4

After repeatedly pressing the dough smooth with the pasta press on speed 1, about seven or eight times, the dough is already smooth. If you don't have a pasta press you can use a rolling pin to repeatedly roll until smooth.

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5

Divide the dough evenly into 8 small balls of about 90 grams each, and squeeze each ball from the outside in to form a round ball on a baking sheet, cover with plastic wrap, and let rise for 40 minutes.

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6

Please make 7 or 8 cuts on the surface of the dough and brush with milk. Preheat the oven at 180 degrees.

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7

Place the baking sheet on a rack in the middle of the oven and bake on both upper and lower heat, 18 minutes to remove from the oven.

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Tips

Refrigerate the old dough and knead into a smooth dough can be, do not have to come out of the gluten.