Butter snack bag

Overview

Butter meal buns are a very common pre-dinner bread in Western restaurants. After diners order, the waiters will often serve them warmly and with butter or jam. It is called a gift, but it is actually included in your meal fee! It uses simple ingredients, is easy to make, and is small in size, almost one bite. The advantage is that diners will not be unable to eat other contents after eating the bread. Moreover, it is extremely adaptable and is very soft and delicious whether paired with butter or jam. Make it at home and use it as a staple food for breakfast, or as a comfort food when you are hungry, or even to coax the children... It is a very good choice——

Tags

• baking
• children
• bread
• afternoon tea
• butter
• clear water
• egg
• egg yolk
• high gluten flour
• instant yeast
• sesame
• white sugar
• salt

Ingredients

Steps

1. 1 Soften the butter in advance and beat the eggs;

   

2. 2 Put the flour into a steel basin, dig a small hole in the middle, put sugar and salt in the middle, and sprinkle quick-rising yeast around it;

   

3. 3 Pour the egg liquid into a small pit, and then add warm water heated to about 35° (do not add all the water at once, leave a little to adjust the hardness of the dough. If the dough is still too hard after adding all the water, you can add more appropriately);

   

4. 4 Use a spatula to stir into floc;

   

5. 5 Start by kneading for 5 minutes;

   

6. 6 Flatten the dough slightly in a basin and add softened butter;

   

7. 7 Wrap it up;

   

8. 8 Knead for another 5 minutes until the butter is evenly absorbed into the dough;

   

9. 9 Grab the dough and slam it into the basin;

   

10. 10 Fold it;

    

11. 11 Throw it again; if you do this repeatedly, it will only be thrown twenty or thirty times;

    

12. 12 The surface of the dough becomes smooth and no longer sticky, that’s it;

    

13. 13 Check it out: spread the dough slowly until it becomes a smooth film.

    

14. 14 Roll the dough into a round shape, place it in a basin, cover it with plastic wrap, and place it in a warm place to start the first fermentation;

    

15. 15 Ferment until it has doubled to 2.5 times. Use a finger dipped in flour to test: poke a small hole on the top of the dough. If the hole does not shrink and the dough does not collapse, the fermentation is just right;

    

16. 16 Pound the dough lightly to release some of the air;

    

17. 17 Divide the dough into 12 equal portions, roll into balls, cover with plastic wrap and let rest for 15 minutes;

    

18. 18 Roll the small dough into a round shape again;

    

19. 19 Roll it until it is very round, and the shaping is completed;

    

20. 20 Arrange it into a baking tray, put it in the oven, add a bowl of hot water to the bottom for final fermentation;

    

21. 21 Fermentation is complete when the dough expands to twice the size of the original dough;

    

22. 22 Brush the brushing liquid prepared in advance (mix egg yolk, water and melted butter evenly) onto the surface of the bread gently and evenly;

    

23. 23 Sprinkle some white sesame seeds for decoration;

    

24. 24 Place in a preheated 180° oven and bake for 12 to 15 minutes. (Adjust appropriately according to the conditions of your own oven)