Authentic Korean baked bun recipe: 10 pounds of high gluten flour, yeast 30g~50g, improver 14g, sugar 500g, salt 50g, sweetener 15g

Eggs 3 pounds, 5 pounds of water, 200g of butter, a small amount of sesame seeds, 2 pounds of oil (consume half a pound or so)

Production method:

1, high gluten flour, yeast, improver into the mixing tank

2, sugar, salt, sweetener mix well;

3, and then add the eggs, water, mix until 70%;

4, and finally add the butter and mix until the gluten is fully expanded;

5, and the dough into 60g a dosage rolled into shape, sticky sugar and sesame seeds, and put it into the fermentation box for fermentation;

6, Put the fermented dough into the oven for baking. (Top at 200 degrees, bottom at 300 degrees)

Note:

1, the shape of the dough will be rolled out wide, if rolled out too wide, the dough is too high to put in the oven is easy to fall, especially after fermentation.

2, baking tray need to add oil, be sure to add in the corner, otherwise it will be the fermented embryo punch collapse.