sugar buns
| High-gluten flour 200 grams | Milk powder 8 grams |
| Salt 2.5 grams | Fine sugar 24 grams |
| Fresh yeast 6 grams | Whole egg liquid 15 grams |
| Milk 147 grams | Butter 10 grams |
| Hot seed 34 grams | Surface |
| Butter Appropriate amount | Fine sugar Appropriate amount |
Step 1
Mix all the ingredients except "butter and yeast" in the dough ingredients, put them into the mixing bowl of a chef's machine, and mix at low speed 1 or 2 for half a minute. After no dry powder is used, increase the speed to 5-6 and switch to the dough. As the butter is integrated into the dough, the gluten Gradually form, turn to 5-6 gears, and continue beating until fully expanded. A stage where transparent films can be pulled out and have good ductility.
Step 2
As the butter melts into the dough and gluten gradually forms, turn to speed 5-6 and continue beating until the dough is fully expanded. A stage where transparent films can be pulled out and have good ductility.
Step 3
Ferment until about 2.5 times
Step 4
Take out the dough and divide it into pieces, about 50-55g/dough.
Step 5
rounded
Step 6
Ferment in an environment with a temperature of about 32 degrees and a humidity of 80% until it doubles in size.
Step 7
Use a sharp blade to quickly score the surface, squeeze a stick of butter into the cut, and sprinkle a little coarse granulated sugar.
Step 8
Place in the preheated oven at 200°C for about 15 minutes Sugar bread cooking tips
