【Milk twist buns】

Overview

It’s been more than two years since I made this bun again (please enjoy the pictures), and it feels like yesterday... No matter from the perspective of bread shape or photography skills, it seems that they have only regressed. Looking at the pictures, I can’t help but feel sad... When I was diving into the world of food two years ago, a gourmet’s food slogan impressed me deeply: Food is about attitude towards life. What a simple and to-the-point statement! From the initial procurement and production to the post-production of a dish, every aspect of it will test your time, patience, skills, focus, passion and aesthetics, and there is no room for a trace of neglect or laziness. Maybe everyone has experienced kneading for an hour without the glove film coming out, chiffon baking into large pancakes, and a pot of fish soup being boiled turbid and smelling extremely fishy... At this time, have you ever thought about giving up? Have you ever impulsively vowed never to touch them again? But when you click on the Meitian website again and see so many new starts, are there endless power and passion calling you? Yes! Perhaps this is the charm of the food world, which allows everyone to rekindle new hope after being disappointed, challenge themselves, and become a phoenix...

Tags

• baking
• children
• old man
• breakfast
• fast food
• butter
• cooked white sesame seeds
• egg
• high gluten flour
• honey
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Weigh all the ingredients and add them to the bread bucket

   

2. 2 Knead for 20 minutes until a fragile membrane can be pulled out (this membrane is enough for fancy bread)

   

3. 3 Place it in a warm place until it rises to 2.5 times in size (add 45-degree warm water to the rice cooker and put the dough into it. When the temperature is low, you need to change the hot water and keep the fermentation at constant temperature for about 60 minutes)

   

4. 4 The dough after rising

   

5. 5 Take out the air, divide the dough into 10 small balls, roll them into balls, and let them rest for 15 minutes

   

6. 6 Shape the rested dough into a long strip

   

7. 7 Picture 1 (omit a bunch of words here, just look at the picture...)

   

8. 8 Figure 2

   

9. 9 Figure 3

   

10. 10 Figure 4

    

11. 11 Finish in turn. Adjust the oven to fermentation mode at 30~40 degrees (according to the actual temperature of the oven), put a bowl of hot water on the baking grid to keep it moist, and let it rise until it doubles in size

    

12. 12 Take it out, brush it with a thin layer of egg wash, and sprinkle with cooked white sesame seeds

    

13. 13 200 degrees, medium temperature, about 15 minutes

    

14. 14 Did it two years ago

    

15. 15 The film came out too fast and felt a bit stringy, as if the surface was not delicate enough

    

16. 16 There's a lot of butter and salt, and someone said it tastes very good