Lard and sesame snack buns

Put high-gluten flour, low-gluten flour, eggs, marshmallows, milk powder, and baking powder into a basin

Stir evenly with chopsticks, add milk and stir evenly to form a smooth dough and set aside

Add lard and knead it into a smooth dough. Stop when you can remove the dough

Kneaded

Let the dough ferment in a warm place. I poured hot water under the steamer. The hot water should not touch the stainless steel basin directly to avoid scalding the dough. Put the dough in the stainless steel basin, which is easy to conduct heat. Cover and simmer for about 40 minutes

Fermentation completed

) Take out the exhaust and let it rest for 15 minutes

Take a small piece of dough and roll it into a small ball

Stick on black sesame seeds for decoration and pat them with your hands so that the sesame seeds will not fall off easily

Place a piece of oil-absorbing paper on a baking sheet and place the completed dough on top

Make the remaining flour in sequence

Place the upper shelf of the oven, place a large basin on the lower floor, pour hot boiling water from an electric kettle, close the glass door of the oven immediately, do not open the door halfway, and ferment for about 40 minutes

Fermentation completed

Preheat the oven to 180 degrees for 5 minutes. During this time, we brush the surface with egg wash and bake at 180 degrees for 20 minutes. After the surface is colored, you can cover it with tin foil to avoid burning. Brush it with sugar water immediately after it comes out of the oven. If you don’t like it too sweet, you don’t need to brush it

Finished product pictures

Overview

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Ingredients

Steps