Biscuits

Overview

I happened to see this bun shared by Ai Guo Guo Ai Susu on the Caiwei blog. In order to use the newly bought 8-piece submarine mold, I tried making it, and fell in love with this delicate and soft bun that was different because of the addition of cooked egg yolk! This bread has a light flavor and can be eaten spread with jam or butter. It is said that biscuits are a traditional food in the south of the United States. The characteristic is that baking powder is used to fill the bread body. So this bun is not an authentic biscuit, but it tastes great, haha!

Tags

• baking
• bread
• afternoon tea
• butter
• butter (brush the surface)
• cooked egg yolk
• high gluten flour
• low gluten flour
• white sugar
• white sugar (for sprinkling on the surface)
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Boil three large eggs, cool and peel off the yolks and crush them

   

2. 2 Put the ingredients other than butter into the bread bucket and start the "dough kneading" program

   

3. 3 After the program ends, add softened butter and start the "Dough Kneading" program again

   

4. 4 After the second "dough mixing" process is completed, make the dough into a round shape and ferment until it is 2-2.5 times in size

   

5. 5 Remove the fermented dough and deflate it, divide it into 8 equal parts, roll into balls, cover with plastic wrap, and rest for 15 minutes

   

6. 6 Roll the dough into an oval

   

7. 7 Turn over and fold in thirds

   

8. 8 Turn 90 degrees and roll out again

   

9. 9 Turn it over, roll it up, pinch it tightly, and put it into the mold to ferment again

   

10. 10 Let it ferment again until it doubles in size, cut into buns, brush a layer of melted butter on the surface, and sprinkle with a layer of coarse white sugar

    

11. 11 Place into the preheated oven and bake at 140 degrees for 30 minutes