Private Dishes Recipe - Milk Meal Pack [Handmade Edition]

Overview

Private Dishes Recipe - Milk Dinner Buns [Handmade Version] Dinner Buns are one of the indispensable breads in Western European meals. There are many types of meal kits, and the tastes in different places and the ways of making them are slightly different. I am not very good at flour, but I love eating bread, pastries, pasta and other meals. Please share with my dear gourmet friends a private recipe - Milk Meal Buns.

Ingredients

Steps

Soften the cream at room temperature in advance, and chill the milk at room temperature for later use. Yeast, caster sugar, salt.
Sift high-gluten flour and set aside
Pour the reserved high-gluten flour into the yeast, fine sugar, and salt in order
After step (3), pour the reserved milk in the direction of the mixing bowl.
After step (4), use chopsticks to stir.
After step (5), use your hands to knead the dough slightly.
After step (6), place the dough on the counter, knead the dough into a dough that does not stick to your hands, and use your fingers to gently flatten the dough evenly, then place the butter in the center of the dough.
After step (7), cover the dough with the dough and knead the dough. When the dough and butter are kneaded together, some butter will be absorbed and the dough will separate. At this time, while kneading the dough, grab the dough in your hands and stick the small pieces of dough on the countertop, then knead the dough again, and repeat the operation.
After step (8), knead until the butter is integrated into the dough.
After step (9), grab the dough and throw it forward in mid-air.
After step (10), fold the dough in half forward and upward, and then push forward.
After step (11), hold the dough at 90 degrees (15 minutes clockwise, 45 minutes backwards).
After step (12), grab the dough and throw it forward from mid-air.
After step (13), fold the dough in half forward and upward, and then push forward. Repeat this operation until the dough becomes soft. (Steps (10, 11, 12, 13, 14) require wrist strength and physical strength.)
After step (14), place the thumbs of both hands on top of the dough, and hold the other fingers across the front, then gently turn the dough with the handle along the clock (or backwards) for a few turns to form a round shape (the body is slightly squatted forward and bent, which is easier to operate.), use a spare cooking bowl or plastic wrap to cover the risen dough.
After step (15), after 90 to 100 minutes, wake up about 2 times to 2.5 times the original size.
After step (16), open the cooking bowl (or plastic wrap) and use your fingers to press the center of the dough to form a hollow. The dough can be divided if the hollow does not bounce back. (If it springs back quickly, you need to rest the dough again and decide by yourself.)
After step (17), flatten the dough evenly and divide it into 60 grams each (or you can use your own discretion).
After step (18), grab the bottom of the dough.
After step (19), fold the dough forward and upward.
After step (20), wrap the dough with your hands.
After step (21), wrap the dough with your hands and drag it, and follow the clock (clockwise) in a circle.
After step (22), follow the clock (clockwise backwards) and turn a few circles.
After step (23), just make the dough into a round shape. (Step diagram (19, 20, 21, 22, 23, 24) When kneading the dough, the body should be slightly bent forward and half squatted, which is easier to operate. You can use both hands to knead the dough at the same time)
After step (24), cover with plastic wrap and let the dough rest for 15 to 20 minutes.
The dough in step (25) can be made after it has rested for 20 minutes.
After step (26), remove the plastic wrap and flatten the dough evenly. (Reference)
After step (27), fold the upper third of the left side and press it with the heel of your hand until it reaches the right end. (Reference)
After step (28), fold it from the upper left end to the center, and press it with the heel of your hand to fold it to the right end. (Reference)
After step (29), use both hands to gently push the dough forward and back with the drag strip to shape the angles of both ends. (reference). (Steps (27, 28, 29, 30) When pressing and shaping the dough, bend your body slightly forward in a half-squat, which is easier to operate.)
After step (30), flatten the dough evenly, fold it in half, and roll it into a round shape. (Reference)
After step (31), grab the bottom of the dough, fold the dough in half, wrap the dough with your hands and drag it, and follow the clock (turn the clock backwards) in circles. (Reference)
After step (32), just make the dough into a round shape. (Step diagram (31, 32, 33) When pressing and kneading the dough, the body should be slightly bent forward and half squatted, which is easier to operate.) (Reference)
After step (33), line the spare baking pan with oil paper, put the shaped dough on it, cover it with plastic wrap, and rest the dough.
After step (34), the dough should be allowed to rise 2 to 2.5 times. (One hour to one and a half hours)
After step (35), use the spare water sprayer to spray the surface of the dough evenly, and then use a brush to evenly apply the egg liquid.
After preheating the oven to 200 degrees, then turn it to 180 degrees, then put the baking sheet into the oven and bake for 19 to 24 minutes. (This time I baked it for 24 minutes.)
Finished product picture.
Finished product picture.

Overview

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Ingredients

Steps