Lemon Cross-cut Buns

Overview

This Lemon Cross Rib Bun is a recipe from Mr. Abalone and is very easy to use. My bread machine is ACA-P10B and my oven is Changdi CK-10B. I bought them more than ten years ago. They are fine for making ordinary snacks, but because they are small, they do not heat evenly.

Tags

• baking
• children
• breakfast
• active dry yeast
• flour
• high gluten flour
• lemon
• milk powder
• unsalted butter
• white sugar
• whole eggs
• fine sugar
• lemon juice
• salt
• water

Ingredients

Steps

1. 1 Weigh the dough ingredients except butter and pour them into the bread machine. The order is water-eggs-milk powder-sugar-salt-flour-yeast (the yeast is placed in the flour pit). Start the dough program, stir for 15 minutes, and press the stop button.

   

2. 2 Restart the dough process (2 hours) and add butter at this time.

   

3. 3 When you have free time, use a peeler to peel off the skin of the lemon and set aside (only the yellow part).

   

4. 4 When the time shows about 1.35 minutes, the bread machine beeps and pour in the lemon zest. Fermentation starts when the time shows 1.30 minutes.

   

5. 5 Let the dough ferment until it has doubled in size. Just press the dough lightly to prevent it from shrinking or sinking.

   

6. 6 Take out the dough, deflate and divide evenly into 16 portions. Roll into a ball and let rest for 15 minutes. (I was afraid that the dough would stick to the panel, so I put tin foil on the panel once, which turned out to be unnecessary.) Cover the dough with plastic wrap to keep it moisturized.

   

7. 7 After the dough has relaxed, use your hands to pinch the bottom four corners of the dough downwards. Place on the chopping board and gently shape into a round shape with your hands.

   

8. 8 Place the shaped dough on a baking sheet for final fermentation. (I placed the baking sheet in the oven with a bowl of boiling water underneath it).

   

9. 9 Mix the cross batter (20g flour, 20ml lemon juice, 5ml water), be careful not to make it too thin. This time I used 13ml lemon juice and 12ml water, which was a bit thin.

   

10. 10 When the dough has doubled in size, lightly brush the surface with sugar water.

    

11. 11 Pour the prepared cross rice paste into a piping bag (I couldn't find a piping bag, so I just took a plastic bag instead) squeeze the cross batter (cross pattern) on the surface of the dough and bake it in the oven. The upper and lower fires are 175°, and the middle level is 175°, about 20 minutes. (Preheat the oven in advance)