Honeydew melon buns

Ingredients for medium-sized dough: bread flour, high-sugar resistant yeast.

Mix the high-sugar tolerant yeast and water evenly, then pour it into the bread flour, stir evenly and put it in the refrigerator to ferment for 10 hours.

Ingredients for the main dough: Chinese dough, bread flour, sugar, eggs, milk powder, salt, and olive oil.

Pour the medium-sized dough, bread flour, eggs, sugar, and milk powder into the bread bucket to start the dough mixing process.

When the dough forms, pour in the salt and continue kneading.

When the dough becomes soft and smooth and can be pulled out of a thin film, add olive oil and continue kneading until the dough and oil are fully integrated.

Take the mixed dough out of the bread barrel, shape it into a round shape by hand, put it in a basin and cover it with plastic wrap to ferment at room temperature.

When the dough has doubled in size, press the dough with your hands. There will be obvious pits that neither shrink nor collapse, indicating that the dough has completed fermentation.

While the main dough is proofing, make the puff pastry. Ingredients for puff pastry: low-gluten flour, milk, sugar, egg liquid, butter, baking powder.

After the butter softens at room temperature, stir evenly with a spatula, add sugar and continue stirring until white.

Add the egg mixture several times and mix well.

After the low-gluten flour and baking powder are mixed evenly, add them to the butter bowl and continue stirring.

Finally, slowly add milk and knead the ingredients into a ball.

Wrap the kneaded dough in plastic wrap and refrigerate until ready.

After the fermented main dough is kneaded and deflated, divide it into eight equal parts and roll it into a round shape.

Take the pastry out of the refrigerator and flatten it into a round shape and divide it evenly into eight equal parts.

Take a piece of puff pastry and press it into a thin round piece.

Cover the puff pastry on the small dough, hold the puff pastry and dough with your left hand, pinch the dough with your right hand, and wrap the puff pastry on the dough little by little, covering most of the dough.

Put the prepared bread dough into the mold, set the oven to fermentation, and put a bowl of boiling water for secondary fermentation.

When the bread base slowly expands to 1.5 to 2 times in size, take out the bread base and preheat the oven to 165 degrees and lower heat to 170 degrees. After preheating is completed, put the bread base into the oven and bake for 35 minutes. The surface of the bread will be golden brown. Press the sides of the bread with your hands and it will rebound quickly. The bread is baked, take it out and let it cool.

Finished product.

Finished product.

Finished product.

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