Butterballs
Overview
I loved eating butter bread balls when I was a kid, and I was very curious about why they taste so delicious and are shaped like that. At that time, I didn’t know what butter was, but I only knew that this bread was super delicious. After work, I often went to Carrefour to buy butter balls to eat. Later, I started to play with baking, and I understood what butter is, and why spicy food tastes so delicious. I also often make butter sweet bread, and without molds, I can only shape it into buns;
Tags
Ingredients
Steps
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Put all the ingredients except butter into a mixing bowl and mix at slow~medium~fast speed for 15 minutes
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Add butter and continue stirring for 10 minutes
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The dough is relatively wet. After taking it out, I beat it a dozen times and the film can be pulled out
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Round the dough into a basin and let it rise at room temperature. Cover the basin with plastic wrap and pay attention to moisturizing
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It took about 2 hours to ferment until it doubled in size
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Take out the dough and press to deflate it, divide it into 9 equal portions, roll into balls, cover with plastic wrap and let rise for 15 minutes
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After proofing, press the dough again to deflate, roll it into a round shape, and place it on the mold, leaving space between the dough
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Continue to cover the dough with plastic wrap for the second rise. Let it ferment at room temperature for about an hour and a half. Brush the surface of the dough with egg wash
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Place the mold into the middle layer of the oven preheated to 190 degrees for the upper tube and 170 degrees for the lower tube. Then lower the temperature to 180 degrees for the upper tube and 160 degrees for the lower tube, and bake for 20 minutes;
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When the dough is baked until golden brown, take it out and let it cool to hand temperature, then put it into a plastic bag and store it
