Ingredients?

Medium-sized dough composition:

20g fine sugar

250g high-gluten flour

Yeast 2g

Milk 140g

Egg white 15g

Butter 5g

Main dough composition:

Fine sugar 25g

Salt 1g

Milk powder 10g

Protein 5g

Yeast 1g

High-gluten flour 15g

5g butter

Stuffing:

160g taro filling

How to make flower-shaped buns?

Put all the Mix all the ingredients (except butter) together, knead into a smooth dough and add butter.

Knead evenly and put it into a plastic bag, put it in a sealed box and refrigerate it for 17 to 24 hours. The dough will have doubled in size.

Knead the dough into small pieces and add the main dough ingredients (note that the yeast, salt and sugar are released).

Knead the dough to the expansion stage.

After the dough is deflated and proofed for 15 minutes, divide it evenly into 8 portions, each portion is 60g. 8 small portions of taro filling, 20g each (you can choose the filling as you like).

Put the wrapped dough into an 8-inch removable bottom cake mold (it is easier to unmold the mold first with a layer of butter).

Put it in the oven, place a baking pan filled with water under the grill, and turn on the fermentation function of the oven for 60 minutes.

After fermentation until the dough doubles in size, take it out, brush the surface with egg wash and sprinkle with sesame seeds.

Put it in the oven and place it on the grill, and set the middle and lower layers to 180 degrees for 12 minutes. When it is slightly cold, break the dough and it will become stringy and soft.

Tips

If you don’t like the taste of butter, you can replace it with an equal amount of salad oil. When the salad oil is not used, you can add it with the dough ingredients at the same time.