Pastry stuffed buns
Overview
I tried a kind of bread flour some time ago. In order to observe and feel this bread flour more carefully, I deliberately chose to knead the dough by hand. Personally, I think that only by touching it with your own hands can you get the most authentic and appropriate summary. Fortunately, the weather is not too hot anymore, and kneading dough by hand is not that scary. The various ingredients are mixed and mixed into a dough, and you can smell the aroma of wheat, which is very good. Cover with plastic wrap and put it in the refrigerator for about 30 minutes, then take it out and start kneading it. The film will come out in 5 minutes. The flour is very good, the film will come out quickly, and it has strong rising power. It is very suitable for novices.
Tags
Ingredients
Steps
-
Prepare the ingredients and soften the butter at room temperature.
-
Weigh the flour, put it into a large bowl, add eggs, sugar, salt, yeast powder, and pour in the milk.
-
Use a rubber spatula to mix into a dough, cover with plastic wrap and refrigerate for about 30 minutes.
-
Take it out and knead the dough "laundry style" until gluten forms and a somewhat rough membrane can be pulled out.
-
Add softened butter.
-
Continue kneading until all the butter is absorbed, the dough is smooth, and a relatively smooth and tough film can be pulled out.
-
Gently pound the dough a few times, make it into a round shape, place it in a large bowl, cover with plastic wrap and ferment.
-
Ferment until 2-2.5 times in size.
-
Take out the fermented dough, press to deflate, divide into 9 equal parts, and roll into balls.
-
Place in baking pan. Cover with plastic wrap and ferment.
-
Ferment until doubled in size.
-
Preheat oven to 180 degrees. Brush with egg wash and sprinkle with soufflé chips.
-
Place the bread dough into the middle and lower racks of the oven and bake at 180 degrees for 25 minutes. Once the surface is colored, cover it with tin foil.
-
Bread is out of the oven and unmoulded.
