Biscuits

Overview

Because I lost my favorite submarine mold, I had to make full use of the [Bisji Bread] made with this mold that Ai Guoguo shared. It was very tempting. I decided to use it to consecrate the submarine mold. But don’t worry if you don’t have this mold. You can also shape it into olive-shaped buns using this recipe. This sweet bread has a different delicate and soft texture because of the addition of cooked egg yolk. I can’t help but make it again and again. It has double bonus points for appearance and connotation. If you don’t believe it, try it. . .

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• students
• butter
• cooked egg yolk
• high gluten flour
• low gluten flour
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Mix all ingredients except butter, place in bread machine bucket, and knead for 20 minutes

   

2. 2 When finished, add butter and continue kneading for 20 minutes

   

3. 3 Take it out and shape into a ball, let it rest for 20 minutes

   

4. 4 Divide the dough into 65g pieces, 8 pieces in total, roll into balls and rest for 15 minutes

   

5. 5 Roll the rested dough into an oval shape

   

6. 6 After turning it over, fold inward one-third of the way up and down

   

7. 7 Roll it out again and thin the bottom edge

   

8. 8 Roll it from top to bottom into a tube shape

   

9. 9 Pinch the interface

   

10. 10 Put the dough into the mold and put it in the oven with the fermentation setting on for fermentation, or ferment at room temperature

    

11. 11 After fermentation is completed, cut the bags

    

12. 12 Brush the surface with butter

    

13. 13 Sprinkle a layer of white sugar

    

14. 14 Place in an oven preheated to 170°C, lower rack, and heat up and down for 40 minutes. (Depending on the adjustment time of your own oven)

    

15. 15 When finished, place on a wire to cool

    

16. 16 Finished product