Milky Thousand Layer Buns
Overview
Summer is here, the temperature rises sharply, and butter softens very quickly, making puff pastry really a troublesome and time-consuming task. How can you make delicious mille-feuille buns without baking them? Please continue reading below.
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Ingredients
Steps
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Put all the main ingredients except butter into a bread bucket and knead the dough. After kneading the dough until a film forms, add butter, and continue kneading until it is complete and the film can be pulled out.
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The dough feels soft to the touch.
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Put the kneaded dough into a cooking bowl, apply a layer of water on the surface, cover it, and place it in the sun for the first fermentation. Let the first fermentation take twenty minutes. The dough doesn't have to rise too much, it just needs to rise slightly.
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Take out the dough and deflate it, then divide it into small portions, each portion is about 115 grams.
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Take a small piece of dough and roll it into a very thin rectangular shape.
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Apply a thin layer of softened butter to the surface.
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Roll it up according to the short side, don't roll it too tightly, press it gently with your hands while rolling it, and let out the air inside.
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Roll the rolled dough out first up and down, then roll it out left and right.
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Cut lengthwise down the middle.
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Roll up.
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Put it into the mold for the second fermentation.
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I put it in the oven to ferment directly at room temperature. This is what it looks like after fermentation, and the volume is about 1.5 times the original size.
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Preheat the oven in advance, place the mold in the middle of the oven, and heat it to 180 degrees for about 20 minutes.
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After the bread has cooled, sift some powdered sugar over the surface.
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Crispy on the outside and soft on the inside, it is very popular.
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You can also try the puff pastry that doesn’t require crisping!
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The amount of dough I have can make about eight buns. Compared to puff pastry, this method uses much less butter, but the taste is the same.
