Milk dumplings
Overview
I bake this bun the most, and the most people eat it. Many of them are given to friends, and they all say it is very delicious. You can’t buy buns with this flavor in supermarkets. It is very similar to the old-fashioned bread in the past. It tastes pure and authentic, really loose, soft, and fragrant. It is very suitable for breakfast.
Tags
Ingredients
Steps
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Knead all the ingredients together until it expands into a dough
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Ferment in a warm place until doubled in size
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Deflate the risen dough and divide it into 16 equal parts
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Once rounded, place it on the counter and cover with plastic wrap to rest for 20 minutes (10 minutes is fine if you don’t have time)
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Use your hands to pick up the dough and start to knead it into a round shape. Turn your right hand clockwise and your left hand counterclockwise, and move your fingers in while kneading.
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Knead until the surface is smooth
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When done, place on baking sheet for secondary fermentation
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Some friends asked where to ferment. This is what I did. I put a bowl of water at the bottom of the oven and set the temperature to between 35 and 40 degrees. If there is no need to heat it in summer, just cover it with plastic wrap and let it ferment.
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Prepare the egg liquid. I usually add a little water to the egg liquid so that the baked bread will be shiny
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Ferment until two and a half to three times more, exactly one hour, and brush with egg wash.
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When brushing with egg wash, preheat the oven to 170 degrees and bake for 32 minutes.
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The bread is out of the oven and looks pretty good.
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