Mini Longan Shredded Buns

Overview

It is a hand-shredded bun that can be enjoyed without crisping. Because there are no cranberries, longan meat is used. It tastes really good when baked. The outer skin is hard and crispy when it is baked. After being left at room temperature for one night, the texture becomes tougher. But when I sprayed water on it and re-baked it in the morning, it tasted better. It was crispy on the outside and soft on the inside. It was my first time doing plastic surgery and I felt that there was still room for improvement. The original recipe comes from Hatch0328, thank you.

Tags

• baking
• butter
• cake flour
• high powder
• instant yeast
• longan meat
• fine sugar
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Mix the main dough ingredients except salt, yeast and butter into a ball and let it rest for 20 minutes.

   

2. 2 Add salt, yeast, and softened butter and knead the dough until the surface is smooth and has good ductility.

   

3. 3 Roll the dough flat, put it in a plastic bag and freeze it in the refrigerator for about 30 minutes.

   

4. 4 The degree of freezing is such that the dough becomes slightly firmer but can still be rolled out.

   

5. 5 Take the dough and roll it into a rectangle as thin as possible. If it's too sticky, sprinkle some flour on the chopping board or flip it over. The original square is about 50*30. When rolled out, it shrinks a lot. You can relax it a little before rolling it out.

   

6. 6 Spread the softened butter evenly on the dough with your hands.

   

7. 7 Sprinkle a layer of longan meat that has been slightly soaked in water and chopped.

   

8. 8 Divide the dough into three pieces as shown, fold each piece vertically in three, and freeze for 15 minutes.

   

9. 9 After taking it out, roll it out slightly vertically.

   

10. 10 Roll up from bottom to top.

    

11. 11 Do it in sequence.

    

12. 12 Take a portion and roll it into a slightly longer shape and cut it in the middle with a sharp knife.

    

13. 13 Take a cut piece of dough, roll it up with the cut side facing out, don't roll it too tightly, and put it into a mold that has been treated with anti-stick treatment in advance.

    

14. 14 Ferment in a warm and humid place until doubled in size. The fermentation temperature should not exceed 28 degrees, otherwise the butter will melt and affect the layers.

    

15. 15 Place in the preheated oven at 180 degrees for about 25 minutes, cover with tin foil after coloring.

    

16. 16 Finished product

    

17. 17 Finished product