Super soft milk and honey bean buns
Overview
I used Zhongzhong and Tangzhong together and it was really super soft. Not sweet, it tastes great with honey beans. I will try making toast next time. The recipe is for one toast, so I doubled it. It's really delicious and worth trying.
Tags
Ingredients
Steps
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First make the medium-sized dough: mix 180g of flour, 110g of milk, and 3g of yeast, stir evenly, and place in the refrigerator to ferment. This fermentation is slow and the bread is more delicious! I usually post it the night before and it will be just right the next morning.
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Make the soup dough: add 30g of boiling water to 30g of flour, mix well, and store in the refrigerator.
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The risen Chinese dough.
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Take 50g of soup seeds, put all the medium seeds into the bread bucket, add sugar, salt, 50g of flour, and 40g of milk. Start the dough kneading process.
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When kneading out a thick film, add corn oil
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Knead out the glove film
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After the kneaded dough has doubled in size, press it into a pit with your hands and it will not shrink or rebound.
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Press and deflate the risen dough, divide into ten portions, roll into balls, and rest for 20 minutes. Then take one, flatten it, and wrap it with honey beans.
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Wrap everything in turn and ferment for the second time.
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The fermented dough will spring back quickly when pressed with your hands, which is perfect.
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Preheat the oven to 180 degrees, brush with egg wash, sprinkle with sesame seeds, and heat to 180 degrees for 25 minutes.
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Cover with tin foil during coloring and take out of the oven after 25 minutes. It’s really super soft!
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After cooling, are there any that are super soft?
