Milk-flavored short rib buns
Overview
The bread machine is back, and I tried its kneading function for the first time. I think it's okay. You don't have to worry about manual kneading. You can be lazy while the bread machine does the work for you... This shortbread is easy to make, super soft, and has a strong milky flavor. Friends love it...
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Ingredients
Steps
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Have all materials ready.
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Place all ingredients (except butter) into bread pan. Start the dough kneading function to complete a program to the expansion stage. Knead until expanded (a kneading process) and add softened butter. After adding butter, start the dough kneading function again and knead until the dough forms
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Cover with plastic wrap and ferment. (The weather is hot now, let’s ferment directly at room temperature)
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Ferment until doubled in size.
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Remove and flatten the exhaust. Divide the dough into ten small balls and roll them into rounds. Cover with plastic wrap and rest for 15 minutes.
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Take a small piece of dough and roll it into an oval shape. Roll up from top to bottom, closing edge downward. Roll up all the dough and put it into the baking pan
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Let warm until triple in size. (Put a bowl of hot water on the baking grid and ferment in the oven for 40-45 minutes)
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Brush the egg liquid (a small amount of egg liquid + the remaining small amount of milk) on the fermented bread dough
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Bake in the middle rack of a preheated 180-degree oven for 12 minutes, until the surface is colored.
