Chinese soufflé buns with braided buns

Overview

This is my first time trying the Zhongzhong recipe. Eggs should not be placed in the Zhongzhong dough, but fortunately it has no effect on the fermentation. The bread rises very quickly when baked and becomes chubby. It feels extra soft after being baked. Because the amount of sugar is relatively large, the bread is easy to color, and it is over-colored if you are not careful! I was originally going to use chopped cherry tomatoes as a surface decoration, but I didn’t think it looked good, so I quickly made soufflé cubes. It was my first time to make soufflé granules, and I had no experience. The particle sizes were uneven, but the taste was quite good and the milky aroma was very strong. Last time I made a braid, I did one of the steps the wrong way, which made the shape of the braid look very awkward. Today I did it again according to the correct method, and it turned out to be better than last time! The two finished breads with dried cherry tomatoes sprinkled on the surface are also quite cute. The color looks very festive, which is in keeping with the Chinese New Year! This may be the last bread I made years ago, and I have to prepare for the Chinese New Year. I suddenly want to eat bean paste buns, so I decided to steam a pot of bean paste buns and eat them in a few days. I wonder what steamed buns everyone makes during the Chinese New Year? My family only steams some meat and vegetarian steamed buns. However, the meat buns only have a small part and they don’t feel as delicious as the vegetarian ones. There are many vegetarian ones. The fillings are specified by my mother and I. They are stuffed with mushrooms, tofu, carrots, vermicelli, and black cabbage. They are delicious. By the way, don’t you know what black vegetables are? It's white radish leaves. Blanched and dried radish leaves are really good for making steamed buns. We steam buns with this stuffing every year. It’s Chinese New Year and everyone is busy. I don’t know if I still have time to post recipes~~~

Tags

• baking
• children
• old man
• bread
• breakfast
• afternoon tea
• all-purpose flour
• bread flour
• egg wash for surface decoration
• soufflé cubes
• unsalted butter
• white sugar
• whole egg liquid
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Put 80 grams of milk and eggs into the bread bucket. (Eggs shouldn’t actually be added. They should be added when adding the main dough ingredients.)

   

2. 2 Add 100 grams of all-purpose flour and yeast.

   

3. 3 Stir well with chopsticks, cover with plastic wrap and ferment.

   

4. 4 There will be many small holes in the fermented dough. Because the dough is very thin, there are small holes.

   

5. 5 Add 140 grams of bread flour, then 30 grams of warm water, 50 grams of fine sugar, and 2 grams of salt.

   

6. 6 Use a spatula to mix slightly until there is no dry powder. Select a kneading program and start kneading.

   

7. 7 After 15 minutes of kneading, add softened butter and knead for another 15 minutes.

   

8. 8 It would be nice to be able to pull out such a tough and smooth film.

   

9. 9 Take out the dough and round it up, put it in a basin and cover it with plastic wrap.

   

10. 10 Ferment until 2-2.5 times in size. Use your fingers to stick flour on the surface of the dough and lightly press it. If the finger marks will not recover quickly or collapse, it means the fermentation is just right.

    

11. 11 Take out the fermented dough, deflate it, roll it into a ball, cover it with plastic wrap and let it rest for about 15 minutes.

    

12. 12 Take a piece of loose dough, roll it out, pull out the four corners, and roll it into a rectangular shape.

    

13. 13 Turn over, thin the bottom edge, roll it up, and pinch the edge tightly.

    

14. 14 Rub gently and long.

    

15. 15 It can be rolled into long strips in three batches.

    

16. 16 Take one portion, rub it again and arrange it into a figure 6.

    

17. 17 Tie a knot loosely.

    

18. 18 Hold the lower circle with your left hand and flip it to the left.

    

19. 19 Finally, thread the tail closer and pinch the joint tightly.

    

20. 20 Place in baking pan.

    

21. 21 Put it in a warm oven, put a plate of hot water on the bottom layer, and ferment until it is 1.5--2 times in size. Mix the egg liquid and water in a ratio of 1:1, brush it on the bread dough, and sprinkle with soufflé chips.

    

22. 22 Preheat the oven, put a cup of hot water on the bottom layer, 180 degrees, heat the middle layer up and down, bake for 18 minutes, cover with tin foil after the surface is colored.