Whole wheat ham buns, brown sugar and longan buns

Overview

I've been feeling a bit tired of eating white bread lately, so a group of friends happened to post a recipe, and I modified it into a simple shape. I ate four of them as soon as they were baked and cooled down. I was quite satisfied with the texture and taste. The low-oil and low-sugar version is also in line with the health concept.

Tags

• baking
• old man
• bread
• afternoon tea
• fast food
• brown sugar
• butter
• cake flour
• high powder
• longan meat
• olive oil
• yeast
• coffee
• salt
• water

Ingredients

Steps

1. 1 Melt the other ingredients except longan meat flour with hot water and mix well. When cool, add the flour and knead it with your hands until it looks like a glove. You don't need an ultra-thin glove film. . If you use a bread machine to knead the dough, it will take about 20 minutes. I forgot to take a photo of the mixed dough.

   

2. 2 After primary fermentation, divide it into 6 equal parts, roll it into a round cake, put the longan meat on it, and roll it into a cylinder.

   

3. 3 Put it in the baking pan and wait for the second fermentation. I first use a razor blade to make three slits.

   

4. 4 I usually ferment naturally at room temperature, room temperature varies. It takes about 1:00-1.30 at 25 degrees. After the second rise, use a flour sieve to sift the dry flour. My hands didn't spread it evenly.

   

5. 5 The oven is about 180 degrees, 16-20 minutes, check the actual temperature of your own oven.