600 grams of all-purpose flour, 60 grams of fine sugar, 6 grams of yeast powder, 5 grams of baking powder, 20 grams of milk powder, 300 grams of water, 200 grams of Anjia butter
Method
p>1. Mix all-purpose flour, fine sugar, milk powder and baking powder, then add yeast powder and mix well.
2. Pour water into method 1 and mix well. Knead for about 2 minutes until it forms a uniform ball without any lumps.
3. Cover the dough from Step 2 with a wet towel or plastic wrap, and let it rest for about 20 minutes to ferment.
4. Knead the fermented dough in step 3 until the surface is smooth, shape it into a rectangle about 0.2 cm thick, apply Anchor butter on the surface, fold it in half, and cut it into about 0.5 cm wide with a knife of filaments.
5. Take the thin noodles from Step 4, wrap each 4 strips around your fingers and roll them into a spiral shape, then put them on the baking sheet and let them rest for about 25 minutes.
6. Preheat the oven to 180°C for the upper and lower heat. Place the steamed buns from Step 5 into the oven and bake for about 12 minutes until the surface is golden and crispy.
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