Tasty is the last word: [Butterballs]

Overview

Today I’m sharing a delicious one with you. . Delicious. . Delicious bread~~ Haha, it’s not that I have a speech impediment or a stammer. I just want to emphasize that it is really delicious~ My Queen Mother is from Shanghai, and Comrade Carrot also grew up in Shanghai. I once heard him say that the butterballs from Jing'an Bakery are the most delicious bread he has ever eaten! ! Therefore, copycat butterballs are naturally necessary! When kneading the dough, you can smell the dough. It smells fragrant, a bit like Hokkaido milk toast. Then, my hands always smelled good and I didn’t want to wash my hands. The toasted bread, identified by carrots, has a crispy crust and a very similar texture! It tastes delicious! However, there is no fragrance like Jing’an Bakery! I personally think this is completely understandable and acceptable. There’s no bakery that doesn’t use flavoring powder and the like!

Tags

• baking
• breakfast
• clear water
• egg
• high gluten flour
• instant dry yeast
• milk powder
• unsalted butter
• whole wheat flour
• fine salt
• powdered sugar

Ingredients

Steps

1. 1 For the post-oiling method, mix the materials and knead them into a ball. The state is basically close to the fully expanded state, that is, a relatively tough large film can be pulled out;

   

2. 2 The surface of the dough at this time is very smooth;

   

3. 3 Put the dough into a container, cover it with plastic wrap, and place it in a warm place for basic fermentation;

   

4. 4 After about 1 hour and 20 minutes, the dough will ferment to 2~2.5 times its original volume;

   

5. 5 Take out the dough, place it on a silicone mat and deflate it;

   

6. 6 Divide into 9 small doughs of basically the same size;

   

7. 7 Shape into a circle;

   

8. 8 Place the dough on the mold;

   

9. 9 Spray some clean water on the surface and place it in a warm and humid place for secondary fermentation;

   

10. 10 After about 50 minutes, the dough will ferment to 1.5 to 2 times its original volume;

    

11. 11 Preheat the oven to 190 degrees in advance. After preheating is completed, put the mold into the oven, heat the middle layer up and down, 180 degrees, and bake for about 20 minutes. I baked it for about 8 minutes, and the color was already darker. Then I moved it to the middle and lower layers and covered it with tin foil. After baking, take it out of the oven immediately, let it sit until it reaches room temperature and is not hot to the touch, and then you can bag it for storage.