Butter puff pastry bun

Overview

This recipe is adapted from a light butter toast recipe. I prefer making meal kits to toast. It saves time and is convenient to eat. The soup recipe adds crispy chips to the surface of the lunch bag, which suddenly enhances the taste of the already sweet and soft bread.

Tags

• baking
• bread
• almond flour
• butter
• butter (crumbs)
• cake flour
• cake flour (crumbs)
• egg liquid
• high flour (main dough)
• high noodles (soup)
• sugar
• sugar (crisp)
• water (main dough)
• water (soup)
• whipping cream
• yeast
• salt

Ingredients

Steps

1. 1 Mix 25 grams of flour and 100 grams of water

   

2. 2 Heat over low heat and stir until thickened to make soup.

   

3. 3 Mix 10 grams of cake flour, 10 grams of almond flour, 10 grams of butter, and 10 grams of fine sugar.

   

4. 4 Grind into granules with your fingers and refrigerate until ready to use.

   

5. 5 Put the soup into the bread machine bucket, then add all the dough ingredients except butter (sugar and salt should be placed diagonally) in the order of liquid first and then powder, and start a kneading program.

   

6. 6 Add butter and start another kneading process until the dough is fully expanded.

   

7. 7 Let the dough rise until it has doubled in size, dip your hands in flour and poke holes in the top until the holes do not shrink back.

   

8. 8 Deflate the fermented dough into a round shape.

   

9. 9 Divide the dough into several portions according to the required size and roll them into rounds. (I divided it into 10 portions)

   

10. 10 Place the prepared bread dough into a baking pan for secondary fermentation.

    

11. 11 Let the bread dough rise until about doubled in size and then brush with egg wash.

    

12. 12 Sprinkle with the previously prepared crispy chips, place in the preheated oven, and bake at 180 degrees for about 20 minutes.