Packing
| High-gluten flour 350g | Low gluten flour 170g |
| Milk 250g | Condensed milk 20g |
| White sugar 40g | Yeast 6g |
| Butter 40g | Salt 3g |
| Eggs Two |
Step 1
All materials
Step 2
Find a large bowl, add the ingredients except butter, knead until smooth, and add butter. This picture is after adding butter.
Step 3
After adding the butter, I kneaded it for about half an hour. My arm strength was no longer good, my hands were weak and my arms hurt, so I kneaded it like this.
Step 4
After kneading, place it in a warm place to ferment until it doubles in size. The specific time depends on the temperature in the room. It took less than an hour for me, and it was very good. This is good.
Step 5
After the dough has risen, knead it, deflate it, divide it into 80g dough pieces each, cover it with plastic wrap and let it rise for 10 minutes, then roll each piece into a beef tongue shape, roll it up from the other end, and put it on the baking tray. Brush with egg wash and let it rise for ten minutes.
Step 6
This is proofed and put into the oven. I made seven of them.
Step 7
The remaining noodles happened to have the remaining homemade bean paste. Each dough was 30 grams and I made 15 bean paste buns in total. I also put the bean paste in and placed it on a baking sheet to rise. Brush with egg wash and sprinkle with sesame seeds.
Step 8
Heat the oven to 180 degrees for 20 minutes. I didn't preheat it. The size of the heat depends on your oven. I added tin foil at the beginning, and then removed the tin foil when the remaining five minutes were about to start coloring.
Step 9
The brushing looks particularly good.
Step 10
And red bean paste buns
Step 11
In fact, anyone can make delicious bread by kneading the dough patiently and thinking carefully. Of course, you must have a good recipe. Pai Bao cooking skillsskillfulActually, summer is really a good season for baking because noodles ferment very quickly when kept indoors, haha.
