Honey glutinous rice buns

Overview

This bun is really super soft and can be kneaded by hand. I kneaded it all by hand this time. The flour used is the high-gluten flour that our locals often eat, and the result is great! Bread novices, don’t lose confidence in a hurry, just finish rolling out the dough! Hahahaha! A must for beginners to build confidence~

Tags

• baking
• bread
• butter
• egg
• glutinous rice flour
• high gluten flour
• honey
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Mix all ingredients except butter

   

2. 2 Knead until roughly expanded

   

3. 3 Add butter and continue kneading

   

4. 4 In fact, it is not necessary to reach the fully expanded stage for plastic small meal bags

   

5. 5 Roll into a round shape and place in a basin, cover with plastic wrap, and ferment in a warm place

   

6. 6 Let it rise until it doubles in size. Take it out, dip your fingers in flour and poke a hole in the dough. If it rises in place without springing back or collapsing

   

7. 7 Exhaust

   

8. 8 Roll into a flatbread and divide into 16 equal portions

   

9. 9 Take a portion, roll it out long, and apply an appropriate amount of bean paste on the top. I stir-fry my own bean paste, but you can use purchased ones, or replace it with other fillings, or leave it out, it doesn’t matter

   

10. 10 Roll it up from the wide end to the thin end, it will look like this

    

11. 11 Roll them all up, place them on a greased baking tray, and put them in the oven for secondary fermentation. You can put a bowl of hot water in the oven to speed up fermentation.

    

12. 12 Ferment again until doubled in size

    

13. 13 Brush the surface with egg wash and sprinkle with appropriate amount of coconut for decoration. It’s up to you whether to brush or not. Brushing with egg wash will make the finished product beautiful~

    

14. 14 Place in preheated oven, middle rack, 180°, for 25-30 minutes. Adjust it according to the temperature of your own oven

    

15. 15 Dangdangdang~it’s out~

    

16. 16 Take a look

    

17. 17 Take another bite and look at the internal structure~Wow~it’s sweet and soft, and the 40g of glutinous rice flour contributed a lot! That's called a soft glutinous rice cake!

    

18. 18 The contribution of glutinous rice flour was more obvious the next day. I baked this one without coconut paste for decoration the day before yesterday. It still tastes soft and sweet today! Get up!