breakfast bag

High-gluten flour 250g	Warm milk 170g
Fine sugar 30g	Edible oil 15g
Yeast 3g	Egg yolk 1
Salt 1g	White sesame seeds, almond slices Appropriate amount
Egg yolk liquid Appropriate amount

How to make breakfast buns

Step 1

Combine warm milk, yeast, caster sugar, salt, eggsMix yellow and cooking oil together with egg beaters and stir evenly. (Tips: Use warm milk to dissolve the yeast, stimulate activity, and shorten fermentation time)

Step 2

Pour in the high-gluten flour, use a spatula to stir back and forth, and press until there is no dry powder.

Step 3

Cover with plastic wrap and ferment until doubled in size.

Step 4

Uncover the plastic wrap and use a spatula to stir and deflate for one minute.

Step 5

Sprinkle some dry flour on the kneading surface, fold the dough inward and shape into a round embryo.

Step 6

Divide into 8 equal parts.

Step 7

Arrange it into a round ball and make the remaining bread dough in the same way.

Step 8

Place on a baking sheet, place in the oven, and ferment for a second time until 1.5 to 2 times in size. (Tips: If the oven does not have a fermentation function, you can cover it with plastic wrap and ferment it at room temperature until it doubles in size)

Step 9

Brush the surface of the risen bread with egg yolk liquid and sprinkle with white sesame seeds or almond flakes.

Step 10

Place in the middle rack of an oven preheated to 180°C and bake at 180°C for about 15-18 minutes. (Tips: This bread has a high water content, so it is normal for the dough to be sticky during production)

Step 11

Finished product picture Breakfast bag cooking tips

Proficiency time: 45 minutes (excluding fermentation time) Tools: Oven